Hot Cross Buns for Easter brunch

Hot cross buns are an Easter tradition

The hot cross bun is a traditional end-of-Lent snack. Slightly sweet laden with dried fruit and topped with confectioner's icing, hot cross buns are a nice transition from Lenten austerity to Easter abundance.

Hot cross buns are made with a rich yeast dough. Using the microwave oven and electric mixer simplify preparation. The traditional recipes use dried currants and raisins, but you can create your own flavor combinations with other dried fruits, such as cranberries, chopped dried apricots and even dried blueberries.

Hot Cross Buns
1 pk. (1/4 oz, or 2 1/4 tsp) active dry yeast
1 c. whole milk
3 tbsp. butter
1 egg
2 tbsp. granulated sugar
3/4 tsp. salt
3 c. all purpose flour
1/2 c. dried fruit
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice

In a medium bowl, whisk together 2 c. flour, salt, cinnamon and allspice. Add dried fruit, dredging to coat the pieces with the flour mixture.

Place milk and butter into a microwave-safe cup or bowl. Heat for 1 to 1 1/2 minutes on high, until milk is very warm and butter is melted.

Place 1 c. flour, granulated sugar and yeast into large mixing bowl. Using the paddle attachment, mix together at slow speed. Add hot liquid, incorporating well before increasing mixing speed. Beat on medium speed for 2 minutes, then add egg. Continue beating on medium speed for 3 more minutes.

Lower mixer speed, and add the remaining flour mixture. Beat until a sticky ball is formed.

Remove dough and place on floured surface. Knead with floured hands until dough loses its stickiness and gloss. Place in a greased bowl, cover with a moistened towel or cling wrap and allow to rise at room temperature until doubled in bulk (about 1 hour).

Punch down dough. Prepare two baking sheets with parchment paper. Shape dough into 12 2" balls and arrange on baking sheets. Using kitchen shears, cut a cross shape into the top of each ball. Allow to rise at room temperature until doubled, about 1/2 hour.

Heat oven to 375 degrees. Bake buns for 15 - 20 minutes. Allow to cool slightly before piping confectioner's icing into cross.

Confectioner's Icing
1 c. confectioner's sugar
1 to 2 tbsp. water, milk or cream
1/2 tsp. vanilla extract

Sift confectioner's sugar into small bowl. Stir in extract and liquid, 1 tsp. at a time, until icing is of spreading consistency. Cover until ready to use.

NOTES:

If you prefer a bun that is browned, combine 1 egg yolk with 2 tbsp. water and brush the buns with the egg mixture before baking.

Homemade Candy: Gumdrops

Homemade Candy: Gumdrops

Looking forward to Easter means buying or making candies and confections to fill the baskets. 

One of the easiest candies that a home cook can make is the gumdrop. This confection doesn't require precise temperature regulation when the sugar and water mixture are heated, it uses very basic ingredients and the ability to create unusual flavor combinations is endless. 

To keep things simple, you can mold the gumdrops in a square baking pan. However, if you have chocolate molds on hand, you can use these to shape your gumdrops. Many candy molds are available in holiday themes, so to fill April's Easter basket, choose a set of molds that is appropriate to the season. The mold cavities should be about 1/2" deep and the mold itself flexible; even with cooking spray or parchment paper, gumdrops can be sticky.

One final note: use essential oil flavoring instead of extracts. Not only do the essential oils hold up better when added to hot syrup, they don't impair the ability of the gelatin to gel. The alcohol in an extract can make the gelatin runny.

If you're making citrus flavored gumdrops, add some Tart and Sour flavor enhancer. This is a combination of citric and malic acid. A little goes a long way to create a sweet, tart gumdrop. If you are going for sour, add up to 3/4 tsp. of this product.

Gumdrops

1 oz unflavored gelatin powder (4 pks, 1/4 oz each)

1/2 c. warm water

Dissolve gelatin powder in warm water. Set aside

2 c. granulated sugar

3/4 c. water

1/2 tsp. essential oil flavoring

1/2 tsp. Tart and Sour flavor enhancer, if desired

Additional granulated sugar for coating gumdrops.

Place sugar and water into a 3 quart saucepan. Place over medium heat, and warm until sugar is dissolved. Bring to a simmer, lower heat, and allow to simmer for  minutes to make a light syrup. Remove from heat.

Stir dissolved gelatin into hot syrup. Add flavoring, flavor enhancer and food coloring if desired.  

Line a 9" square pan with parchment paper, and then spray with nonstick cooking spray. Pour gelatin mixture into pan, cover with cling wrap and refrigerate for at least 8 hours or overnight. Alternately, spray several chocolate molds with nonstick cooking spray. Spoon hot syrup into the mold cavities, allow to cool and then cover and refrigerate for several hours or overnight.

The next day, uncover gumdrops and cut into squares. Remove using parchment paper from pan. Add 1/2 c. of granulated sugar to a large plastic sealable foodsaver bag. Toss in several of the gumdrops, and shake to coat with sugar. Place on sheets of parchment paper to crystallize for 24 to 48 hours.  Store gumdrops in airtight containers out of high heat.