With Easter vastly approaching and many of us are all gearing up for it, from the little ones, will be at home on Easter break and not in school, for most young people and adults thinking about taking a break, a vacation; and not to be left out are the parties, fun and games and most importantly the food and drinks in galore that we all will be consuming on that Easter Break.
I want to share one of the oldest Easter Recipe, which is made and given out on Holy Thursday and that is Hot Cross Buns, done the Trinbago Way.
HOT CROSS BUNS
1 tbsp instant dried dry yeast
1 cup milk
1 cup sugar
1/3 cup butter, melted
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 egg yolk
4 1/2 cups all purpose flour
1 cup raisins
1/4 cup mixed peel,
1 egg white slightly beaten
In a large bowl, combine yeast with two cups flour, combine water, milk, sugar, butter, salt, cinnamon, cloves, nutmeg, egg, and egg yolk. Beat until smooth. Stir in raisins and mixed peel add enough flour to make the dough easy to handle. Turn dough onto a lightly floured surface and knead until smooth and elastic, about five minutes. Place in a greased bowl turn greased side up. Cover and let rise until doubled in bulk, about 45 minutes. Punch down dough, divide into four equal parts. Cut each part into six equal pieces. Shape each piece into a ball, place about two inches apart on a baking sheet.
With a scissors, snip a cross on top of each ball.
Cover and let rise until doubled in size, about 30 minutes. Preheat oven to 375F. Mix egg white with one tablespoon water, brush top of buns with egg white mixture. Bake until golden brown, about 20 minutes.
As for the frosting on top, my neighbor is usually best at that, so Tracy do take a bow, she is a great cook too. I might be wrong with the frosting measurements here, so you all will just have to be creative on your own. We always use powdered sugar frosting crosses on the buns.
POWDERED SUGAR FROSTING
2 cups icing sugar
1 tbsp water or milk
1 tsp vanilla extract
Mix sugar with water and vanilla until smooth.
Add a little more water if needed 1/2 tsp at a time.
Place in a piping bag and pipe crosses onto buns in line with the crosses cut previously with the scissors. Let dry before serving.