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Hot Cross Buns
 
 
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 2 packages active dry yeast -- (1/4 ounce each)
 1/2 cup warm water*
 1 cup warm milk*
 1/2 cup sugar
 1/4 cup butter
 1 teaspoon vanilla
 1 teaspoon salt
 1/2 teaspoon ground nutmeg
 6 1/2 to 7 cups all-purpose flour
 4 eggs
 1/2 cup dried currants
 1/2 cup raisins
 ----- Egg Glaze -----
 2 Tablespoons water
 1 egg yolk
 -----Icing -----
 1 cup confectioner's sugar
 4 teaspoons milk or cream
 dash salt
 1/4 teaspoon vanilla
 
*1 1/2 cups warm skim milk may be substituted for the milk and water
in the roll recipe above.
 
Have the water and milk at 110-115 degrees F. In a large mixing bowl,
dissolve the yeast in the warm water. Add the warm milk, sugar,
butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until
smooth. Add the eggs, one at a time, beating the mixture well after
each addition. Stir in the dried fruit and enough flour to make a
soft dough.
 
Turn out onto a floured surface and knead until smooth and elastic,
about 6 to 8 minutes. Place in a greased bowl and turn over to grease
the top. Cover with a damp towel or plastic wrap and let rise in a
warm place until doubled in size (about 1 hour).
 
Punch the dough down and shape into 30 balls. Place on lightly
greased baking sheets. Cover and let rise until doubled (about 30
minutes). Using a sharp knife, cut a cross (or X) on the top of each
roll. Beat the water and egg yolk together and brush over rolls.
(You will probably have more than you need, discard the unused egg
glaze.) Bake at 375 F. for 12 to 15 minutes.
 
Meanwhile, make icing by combining the last four ingredients. Stir
until smooth, adjusting sugar and milk to make a mixture that flows
easily.
 
When rolls are baked, cool on wire racks. Drizzle icing over the top
of each roll following the lines of the cut cross.
 
 - - - - - - - - - - - - - - - - - - 
 
 Hot Cross Buns (Bread Machine)
 
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 1/2 cup milk*
 1/4 cup water*
 3 Tablespoons butter -- cut in small pieces
 2 eggs
 1/4 cup sugar
 1 1/2 teaspoons salt
 1/2 teaspoon vanilla extract
 1/4 teaspoon ground nutmeg
 3 1/2 cups all-purpose flour
 1 Tablespoon bread machine yeast
 1/4 cup dried currants
 1/4 cup raisins
 ----- Egg Glaze -----
 2 Tablespoons water
 1 egg yolk
 ----- Icing -----
 1/2 cup confectioner's sugar
 2 teaspoons milk or cream
 dash salt
 1/8 teaspoon vanilla extract
 
*3/4 cup skim milk may be used in place of the milk and water listed
for rolls above.
 
Place first ten ingredients in bread machine in order suggested by
manufacturer. Set machine for dough or manual program. The dough
should be soft but check during the kneading cycle and add a little
flour or milk as necessary. Add the currants and raisins ten minutes
before the end of the kneading cycle.
 
When program has finished, turn risen dough out on to a very lightly
floured surface. Shape into 15 balls. Place on lightly greased
baking sheet. Cover and let rise until doubled (about 30 minutes).
Using a sharp knife, cut a cross (or X) on the top of each roll.
Beat the water and egg yolk together and brush over rolls. (You will
probably have more than you need, discard the unused egg glaze.)
Bake at 375 F. for 12 to 15 minutes.
 
Meanwhile, make icing by combining the last four ingredients. Stir
until smooth, adjusting sugar and milk to make a mixture that flows
easily.
 
When rolls are baked, cool on wire racks. Drizzle icing over the top
of each roll following the lines of the cut cross.

Easter Crown Bread

To decorate this pretty Easter crown, you will need 5 colored eggs but
they must be UNCOOKED. Be sure to use non-toxic dyes as you color them.


 
 
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 3 1/2 cups all-purpose flour -- divided use
 1/4 cup sugar
 1 package active dry yeast
 1 teaspoon salt
 2/3 cup warm milk
 2 Tablespoons softened butter or margarine
 2 eggs
 1/2 cup chopped mixed candied fruit
 1/4 cup chopped blanched almonds
 1/2 teaspoon anise seed
 ----------
 5 uncooked eggs
 Non-toxic egg coloring
 Vegetable oil

In a large mixing bowl, combine 1 cup flour, sugar, yeast, and salt. Add the milk and butter and beat with an electric mixer for 2 minutes on medium. Add the eggs and 1/2 cup flour and beat on high for 2 minutes.

Stir in the fruit, nuts, and anise seed, mixing well. Stir in enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).

About 30 minutes before dough has finished rising in the machine, color the 5 eggs (leave them uncooked) with non-toxic dyes. When dry, lightly rub them with vegetable oil.

Punch down the risen dough. Divide in half. Roll each half into a 24-inch rope. On a greased baking sheet, loosely twist the two ropes together. Form into a ring and pinch the ends together. Gently split the ropes and tuck the 5 colored uncooked eggs into the openings. Cover and let rise again until doubled (about 30 minutes). Bake in a 350-degree F. oven for 30 to 35 minutes or until a golden brown. Remove from the baking sheet and cool on a wire rack.

 
 Easter Crown Bread (Bread Machine)
 
 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
 2/3 cup warm milk
 2 Tablespoons butter or margarine -- cut in small pieces
 2 eggs
 1/4 cup sugar
 1 teaspoon salt
 3 1/2 cups all-purpose flour
 1/2 teaspoon anise seed
 2 1/4 teaspoons bread machine yeast
 ----------
 1/2 cup chopped mixed candied fruit
 1/4 cup chopped blanched almonds
 ----------
 5 uncooked eggs
 Non-toxic egg coloring
 Vegetable oil
 
Place first eight ingredients in bread machine in order suggested by
manufacturer. Set machine for dough or manual program. The dough
should be soft but check during the kneading cycle and add a little
flour or milk as necessary. Add the candied fruit and almonds ten
minutes before the end of the kneading cycle.
 
About 30 minutes before dough has finished rising in the machine, color
the 5 eggs (leave them uncooked) with non-toxic dyes. When dry, lightly
rub them with vegetable oil.
 
When program has finished, turn risen dough out on to a very lightly
floured surface. Divide in half. Roll each half into a 24-inch rope. On
a greased baking sheet, loosely twist the two ropes together. Form into
a ring and pinch the ends together. Gently split the ropes and tuck the
5 colored uncooked eggs into the openings. Cover and let rise again
until doubled (about 30 minutes). Bake in a 350-degree F. oven for 30
to 35 minutes or until a golden brown. Remove from the baking sheet and
cool on a wire rack.
 

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