We have a big weekend this weekend. Not only is it Easter weekend, but we have traveled seven hours to our hometown of Columbus, Ohio to visit family and friends. I was very anxious traveling with our Little Sweet Pea for the first time, but he did great! He slept most of the way and only cried once or twice.
From the dyeing of the eggs, to the anticipation of the Easter Bunny, the candy filled baskets and the big Sunday meal, Easter was always a holiday I looked forward to. I am very excited to share our Easter traditions with our Little Sweet Pea. I know that he won’t remember this trip, but it still feels special to visit Grandma and Nana.
Hot Cross Buns are an Easter treat traditionally served on Good Friday. If you’ve never had a homemade hot cross bun, you’re missing out. Tender yeast rolls packed with warm spices and topped with a simple glaze. Celebrate Good Friday with a batch of these freshly baked Hot Cross Buns!
These buns are traditional for Easter,however, they taste good all year round. To prevent the icing from being too thick, drizzle it over the buns while they are still warm.
Yield: 12 buns
For the Buns:
3/4 cup buttermilk, warm (110 degrees)
1 envelope instant yeast (2 1/4 teaspoons)
6 tablespoons unsalted butter (3/4 stick), melted and cooled until warm
3 large eggs, room temperature, lightly beaten
4 1/4 cups all-purpose flour, divided
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 cup sugar, plus 1 tablespoon of sugar, divided
1 1/4 teaspoons table salt
1 large egg, lightly beaten
1 tablespoon water
For the Glaze:
3/4 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off.
In the bowl of a stand mixer combine the buttermilk and 1 tablespoon of sugar; add yeast and let rest 10 minutes until foamy.
Add melted butter, eggs, 4 cups flour, cardamom, cinnamon, allspice, cloves, nutmeg remaining sugar and salt to the yeast mixture and mix with the dough hook on medium-low until thoroughly combined, about 5 minutes. (If, after five minutes, more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.)
Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 2 to 2 1/2 hours.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
Heat oven to 200 degrees. When oven reaches 200 degrees, shut off.
To form the buns, lightly grease a 9x13 inch square baking pan. Divide into 12 balls. To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand and place in prepared baking pan. Cover pan in greased plastic wrap. Let rise in a warm oven until the rolls have nearly doubled in size and are pressed against one another, 1 to 1 1/2 hours.
Remove rolls from oven and heat the oven to 350 degrees. Using a sharp knife, cut an X through the top 1/4 inch of each bun. Whisk the egg and water together and brush over the buns. Bake until golden and puffed, 25 to 30 minutes.
Transfer to a wire rack and let cool in the pan for 5 minutes. Whisk the confectioners'sugar, milk, and vanilla together and drizzle in an X into the cut grooves of the buns. Serve warm or let cool completely.
Source: adapted from Cook's Country
Another month has gone by and my Little Sweet Pea is now 4 months old! Seriously where is the time going! I feel like I am going to blink and he will already be a year old!
This past month he has really started responding to everything and everyone around him. He rolled from his belly to his back for the first time about mid month and hasn’t stopped rolling since. He absolutely hates tummy time, so knowing how to roll off of his belly is making me find new ways to incorporate it. Here’s my little sweet pea’s four month photo…all 14 1/2 pounds of sugary sweetness!
One Year Ago: Couscous with Dates and Almonds
Two Years Ago: Lemon Roasted Potatoes