Traditional Easter Buns Food

EASTER HOT CROSS BUNS

Steps:

• Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.
• Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky.
• Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.
• Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.
• Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash.
• Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.
• Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.

TRADITIONAL EASTER BUNS

Steps:

• Sprinkle the yeast over the flour in a mixing bowl. Mix in salt, cinnamon, cloves and allspice. Add 50 g/1/4 cup sugar, currents and candied orange and lemon peel and mix well.
• Make a well in the centre of the flour mixture and pour in 125 ml/5/8 cup lukewarm water and the melted butter. Add the egg and knead, gradually adding the milk, to a firm, smooth dough which forms bubbles. Cover and let rise in a warm place for approx. 1 hour.
• Knead the dough again briefly. Shape to a long roll on a floured surface and divide into 10 equal pieces. Form each piece to a ball, flatten slightly with the hand and place on a cookie sheet lined with baking parchment.
• Cover with a cloth and let rise for a further 45 minutes. Then press a cross shape into each with a blunt knife.
• Heat the oven to 220C (200C fan) 425F, gas 7.
• For the cross: mix the flour, confectioners' sugar and 3 tbsp water to a thick paste. Fill the paste into an icing bag with a long nozzle and make cross shapes on the buns where marked. Bake the buns for 20-25 minutes until golden brown.
• For the glaze: heat the sugar in 4 tbsp water until it dissolves. Spread over the buns and serve when slightly cooled.

EASTER BUNNY BUNS

Steps:

• Combine sour cream, butter, and water in a saucepan over medium-low heat. Cook until butter is melted, then set aside to cool until tepid.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine whole wheat flour, eggs, sugar, and salt in the bowl of an electric mixer fitted with the kneading attachment. Add sour cream mixture and mix at low speed; increase to medium speed as a ball is formed. Add a little more flour if dough is sticky.
• Form dough into balls. Use clean kitchen scissors to make snips to form ears and add peppercorns for eyes.
• Bake in the preheated oven until golden brown, 10 to 15 minutes.

JAMAICAN EASTER BUN

Steps:

• Measure all ingredients in a bowl and mix well.
• Pour into bun shaped baking pans (long loaf pan), and bake in a moderate 350 degree oven until well done.
• Glaze with sugar and water or pancake syrup and serve.

RESURRECTION BUNS (SWEET EASTER BUNS)

Steps:

• Mix your cinnamon and sugar together in a bowl.
• Take a small ball of raw bun dough (these are easily made if you have leftover bread dough as well), and wrap it around a marshmallow, sealing well.
• Dip the ball into melted butter.
• Dip the buttered ball into the cinnamon/sugar mix.
• Place the ball onto a greased cookie pan, (use a pan with a lip, because the marshmallow will melt out to make a nice gooey sauce, and you wouldn't want it all over the bottom of your oven!) Leave enough space between balls to allow them to rise to double their size.
• Cover loosely with plastic wrap and let rise for about 35 mins or until doubled in size.
• Pre-heat oven to 375.
• Bake the Resurrection Buns in the oven for 18-20 mins or until lightly browned.