I always make either a coconut cake or coconut cupcakes for Easter. They are so pretty. In my house it is a tradition to have baked ham also. I usually put a sweet apricot glaze over the ham as it bakes, but sometimes will use pineapple rings with a cherry in the center of each ring. Either one is a nice addition to your holiday table. Does anyone have any Easter cooking traditions they would enjoy sharing?
I love to make hot cross buns. I remember them as a kid. Thought they were good with cinnamon and peel and a hint of lemon. Homemade is always better.
I have never made these, but I have heard of them every year at Easter especially, and would love to give them a try.
Brown Butter Almond Hot Cross Buns
SPRING 2009
BY ANNA OLSON
Brioche meets almond croissant in these beauties—a not-too-sweet morning indulgence. The toasty brown butter pairs beautifully with the almonds. A pan of these would make a lovely gift if visiting family over the holidays.
Dough
1 1⁄2 cups (375 mL) unsalted butter
1⁄2 cup (125 mL) 2% milk, room temperature
1 tbsp (15 mL) dry instant yeast
2 tbsp (25 mL) rum
2 tsp (10 mL) pure almond extract
6 large eggs, room temperature
23⁄4 cups (675 mL) all-purpose flour
1⁄2 cup (125 mL) ground almonds
3 tbsp (45 mL) sugar
1 tsp (5 mL) salt
1 egg whisked with 2 tbsp (25 mL)
water for brushing
1⁄4 cup (50 mL) sliced almonds
Icing
3⁄4 cup (175 mL) icing sugar, sifted
1 tbsp (15 mL) water
1. For dough, melt butter in a small pot over medium heat until butter has browned, about 5 minutes. Cool butter to room temperature.
2. In a mixer fitted with a paddle attachment, stir milk, yeast, rum and almond extract to blend. Add eggs and combine. On low speed, add flour, ground almonds, sugar and salt. Blend dough on low speed until evenly incorporated and until it develops an elastic consistency yet still clings to the side of the bowl. Slowly pour in cooled butter and incorporate. Place in a bowl, cover and chill overnight.
3. Preheat oven to 350°F (180°C).
4. On a lightly floured surface, turn out dough and cut into 8 pieces. Shape each piece into a ball and arrange in a greased 9-inch (2.5-L) cake pan. Cover loosely and let rise for 1 hour. 5 Brush top of buns with egg mixture and sprinkle with sliced almonds. Bake for 45 minutes until tops are a rich golden colour. Cool completely in pan. 6. For icing, beat icing sugar and water together until smooth and pipe crosses on each bun. Buns are best served the day they are made, but can be frozen.
Makes 8 buns
Thank you so much, Karen. I love recipes that have a long history. They have stood the test of time and there is always a story (or a thosand stories!) behind them.
Just got some new Easter grass today, so tomorrow night I will color some eggs, and place them in a little basket on the table. The grass is irridescent, and looks really magical with pretty eggs piled across it. I can't wait to get started on it!
I do this too! It is so pretty and gets me into the easter spirit!Originally Posted by brigid
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