There is a song that comes once a year
It is the song of spring and it fills the air
It gently flows from the tree tops to the earth
It is the song of new birth
The earth bursts into color of every hue
Celebrating the life that is so very new
The song of spring flows with effortless grace
With the magnificent splendor it leaves to embrace
Catherine Cappiello Pappas
I hope you all have your Easter baskets filled, eggs brightly colored and best clothes ready. May your day be bountiful and beautiful and the sun shine brightly for your Easter parade. May you have many happy memories for all your loved ones to take home.
While we may get caught up in the all excitement of decorating and preparing our Easter table, let us not forget what Easter is really about. As we celebrate our time with family and close friends, let us also celebrate that this is Resurrection Sunday.
Hot Cross Buns
1/3 cup raisins, chopped
Zest of 1 orange
1 tsp. mixed berry marmalade
1 tblsp. culinary rum
1/2 tsp. maple syrup
1/4 cup fruit juice
3 cups self-rising flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 cup canola oil
1/4 cup brown sugar
1 cup milk
1 cup confectioner's sugar
1/4 teaspoon vanilla
1/4 - 1/2 teaspoon of milk
Preheat oven to 350 degrees F.
Grease a 3 qt. baking dish and set aside.
Simmer, in a small sauce pan,over a medium heat all of the ingredients for the rum raisins. Remove from heat and transfer to a bowl to allow to cool.
In a medium bowl, sift together flour, salt and cinnamon. Add oil, brown sugar, and egg. Mix well until well incorporated. Add the milk, half cup, at a time until a fine dough comes together. Add rum raisins and mix with your hands.
Turn the dough onto a well-floured surface and knead until it all comes together and is smooth.
Pull the dough apart making pool ball sized buns; the dough should make about 1 dozen hot cross buns.
Brush each bun with an egg wash (1 egg white + 1 teaspoon milk or water).
Bake for 25-30 minutes or until golden.
Remove from the oven and transfer to a cooling rack.
While buns cool, whisk confectioner's sugar, vanilla and milk to make a glaze. Add more sugar or milk until you get a thick consistency.
Drizzle a cross pattern over each bun.
Let the glaze set before serving.
Enjoy with butter, cream cheese or jam!