April Pick-Me-Up ☼

Oh man, April. A month of conflict; Rain and sun, Exams and Freedom, and then amidst all this dichotomy: A chocolate holiday, EASTER! I love Easter, and this year at Ste. Fam, we started early and made some delish hot cross buns (recipe synthesized from a variety of online sources). It was a most exciting exam break, and a pretty easy process, not removing me from my Art History paper for TOO long.

Put down those notes, put yo bunny ears on and get ready to knead!

Oh hey, appetizing. Glistening with apricot topping.

You will need:

• 1 1/3 c warmed milk
• 1/4 c white sugar
• 1 tbsp instant yeast
• 3 c flour
• 1/4 c softened butter
• 2 c dried fruit of choice (I recommend raisins and apricots)
• 2 lightly beaten eggs
• 2 tsp cinnamon
• 1 tsp all spice
• 1/2 tsp nutmeg
• 1 tsp salt

And eventually, to finish...

• 4 tbsp apricot jam
• 1/4 c flour 
• 4 tbsp water

Directions:

-Mix yeast warmed milk, and sugar together with a whisk until sugar is dissolved, then set aside for 10 minutes until mixture is frothy, like this:

-Mix together flour, spices, salt, and dried fruit, then gradually blend with eggs and yeast mixture. You will get a nice, gooey dough ball, so be sure to flour your hands before kneading for 5 minutes. Don't add too much flour though, or your dough will be dry!

It got a little sticky, but then white flour rescued me (giving it some redeeming qualities since I despise it usually)!

-Next, get a clean bowl and pour enough oil to coat the base, then roll the dough ball in it until the surface is covered, put a towel or saran wrap over the bowl, and leave the dough to rise for 45 minutes. 

-When dough is risen, divide it into 12 balls and place in a baking pan so buns are not quite touching at this point. Cover and let sit for 20 more minutes.

-For the crosses: Mix together 1/4 c flour and 4 tbsp water, then place in a plastic bag with a hole, or an icing dispenser, and paint crosses on the buns when they are ready to be put in the water.

-Heat the oven to 400 F and bake for 10 minutes. Bring the temperature down to 350 and bake for another 20, or until buns sound hollow when you tap them. 

-Warm about 4 tbsp apricot jam and put it through a strainer to get rid of chunkies. Brush over buns while they are still warm. 

A delicious and festive breakfast!

Hoppy Early Easter to all! (Yes, really lame pun intended...)