Hot Cross Buns

I made these Hot Cross Buns a number of years ago and loved it so much, I've made them ever since.  I can't remember where I got the recipe from originally so it will have to go uncredited. :(

The recipe makes 24 buns which should be enough for anyone for Easter.  A couple of years ago, we had a Hot Cross Bun hankering and I made my first batch in February.  By Easter that year, we had eaten three batches!  Oink! Oink!

Ingredients

1/2 c warm water
2 Tbsp yeast
1 tsp sugar

1 c warm milk
1/2 c butter, melted
1/2 c granulated sugar
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
3 eggs
1 egg yolk

5+ c flour
1 c currants
1 c chopped mixed candied peel (I use deluxe glace fruit - it has whole cherries and chunks of pineapple in it)

1 egg white

Glaze
1 c icing sugar
2 Tbsp milk


Mix yeast, 1 tsp sugar and warm water and let stand 10 min.
In mixing bowl, mix together milk, butter, sugar, eggs, egg yolk, salt and spices. Add flour, candied peel and currants.
 

 

whole fruit



chopped fruit


Add more flour until no longer sticky.  Knead 5+ min. 

This makes a very soft dough.  Place in a greased bowl and cover and let rise until double.

Cut into 24 pieces and form them into buns.  To cut into 24 pieces - cut in half (you now have two pieces), cut each piece in half again (4 pieces), half again (8 pieces), and finally in thirds (24 pieces total).

Place them on a greased cookie sheet not touching each other.

Let rise again.



When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross.



 

Brush them with egg white and bake in pre-heat oven at 400°F for 10 minutes.  Reduce heat to 350°F and bake until buns are golden brown, about 5 -10 minutes more.

Transfer to a wire rack.
Whisk together glaze ingredients, and spoon over buns in a cross pattern.

Serve warm or cold.

 
I wasn't very fond of store bought Hot Cross Buns because they had a tendency to be dry and go stale quickly.  These buns are soft and moist and stay that way.  They are an Easter tradition in my household.  ;)

Enjoy!

Sourdough Applesauce Bread

I make this bread more than any other bread.  It is very moist and tasty. 

The original recipe says it makes 2 loaves but I always double the recipe and get 6 loaves.  So unless you have very large loaf pans, I would make it into three loaves.

adapted from Rita Davenport's Sourdough Cookery Cookbook

Ingredients (for 3 loaves)

1 package yeast

¼ cup warm water - I add about 1/2 tsp sugar

1 cup sourdough

¼ cup oil

½ cup brown sugar

1 ½ cup applesauce - I use unsweetened homemade

1 Tbsp salt

1 cup hot water

3 cups whole wheat flour - I substitute some flax seed, ground flax, wheat germ and bran for some of the whole wheat flour (more info below)

¼ tsp baking soda

3 – 4 cups flour

Mix together yeast with warm water/sugar and set aside . In large mixing bowl combine  oil, brown sugar,

sourdough, applesauce, salt, hot water, and baking soda. Mix well. 

Stir in yeast mixture.

I add flax seed, ground flax, wheat germ and bran to substitute for about 1 cup of the whole wheat flour.  I mix them together and then add them to the whole wheat flour. 
VARIATION - I sometimes add seeds as well - sunflower, pumpkin, poppy, sesame - some or all - 1/2 cup to 1 cup total.  I just mix them in with the whole wheat flour then adjust the white flour as it is being stirred in.
NOTE - to grind flax seed, I use my blender.

I use my Cuisinart to mix and knead the dough.  I put in about half the liquid, half the whole wheat mixture and a cup or so of the white flour.  Add the white flour a bit at a time until the dough forms a ball and the bowl is clean.  I then knead it with the dough hook for 5 - 6 minutes.  Remove and repeat with other half.

If you make bread by hand add the whole wheat mix to the liquid with about 3 cups of white flour.  Add more flour until you have a stiff dough.  Knead for 10 minutes adding more flour as needed.

Place in a greased bowl.

Cover and set in a warm place. I use my oven with the light turned on.  Let rise 1 to 2 hours or until double in size.

Punch down dough and shape into loaves. Place in greased loaf pans.

Cover and let rise until double.

Bake at 350 F for 35 to 45 min.  Bread is done when a loaf sounds hollow when tapped on the bottom.

Brush the top with melted butter. Enjoy!

Carrot Rolls

I have a recipe for Sweet Potato Rolls that is very good.  I found the recipe at this link:  http://www.backyardchickens.com/forum/viewtopic.php?id=165770

My sweet potatoes did not produce this year but I have an abundance of carrots.  Carrots and sweet potatoes do taste fairly similar so I decided to try Carrot Rolls instead. 

I mix my dough in my Cuisinart but you can mix and knead it by hand if you want.

List of ingredients:

1 1/2 tsp yeast
1 tsp sugar
1/2 c. warm water
2/3 c. shortening, butter or margarine
1 tsp. salt
1/2 c. sugar
2 c. mashed carrots
1/2 tsp nutmeg
1 c. scalded milk
2 eggs
7 to 8 c. flour

Start by peeling and slicing up enough carrots to make 2 cups when mashed.  Cook carrots in very little water until soft.

Mash the carrots and set aside.  Meanwhile, scald 1 cup of milk and let it cool.  In 1/2 cup warm water stir 1 tsp sugar.  Then add 1 1/2 tsp yeast and set aside.

Mix 2/3 cup of margarine, butter or shortening with 1/2 cup sugar and 1 tsp salt.  Beat in 2 eggs, 1/2 tsp nutmeg and the 2 cups mashed carrots.

Add both the cooled milk and yeast mixture to the bowl and mix well.

Next add about 7 cups of flour, scraping down the sides of the bowl while mixing.

Add the rest of the flour (1 cup - more or less), a few spoons at a time until dough pulls away from the bowl.   

Continue kneading 3 to 5 minutes, adding more flour a sprinkle at a time if the dough starts to stick to the bowl.  The dough should be soft and pliable but not sticky.

Form into a ball and place in a greased bowl and lightly grease the top of the dough. 

Cover and let rise in a warm spot for several hours until double in size.  I let mine rise in the oven with the light on - it stays warm and is out of drafts.

Knead the dough and cut in half.

Cut each piece in quarters and then quarters again.  This will give you 32 large rolls.  Form each piece of dough into a ball and place on a greased baking sheet.  

Brush with butter and cover and let rise for about 1 1/2 hours. 

Preheat oven to 375F.  Bake for 15 to 20 minutes until lightly browned.

I like to brush my buns with butter when they come out of the oven so they are shiny and stay soft.

Remove from pan to cool. 

I found these buns every bit as tasty as the sweet potato ones.  They are a lovely golden colour with a slightly sweet taste. 

Enjoy!  :)