I hope your weekend went well, and you are feeling refreshed and rejuvenated for the new work week.
I have some breakie ready, Lemon Currant Hot Cross Buns. Help yourself!
Having a hard-working, commuting hubby who gets up at the ungodly hour of 4:30 am, I try to keep breakfast fun and varied, but easy to serve when my brain is still asleep.
I made these hot cross buns late the night before, and just iced them in the morning before serving them.
The lemon adds a little burst of tartness to balance the sweetness of the currants and the richness of the dough. Perfect with a cup of coffee, even if it will be hours before the sun comes up.
Lemon Currant Hot Cross Buns - LCBO Food and Wine Magazine, Spring 2009
2 cups 2% milk, at room temperature
1/2 cup sugar
1 Tbsp. dry instant yeast
1 1/2 tsp. finely grated lemon zest
1 tsp. pure vanilla extract
4 1/2 cups all-purpose flour
1 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. cinnamon
1 1/4 cups dried currants
3/4 cup icing sugar, sifted
1 Tbsp. lemon juice
1. For the dough, stir milk, sugar, yeast, lemon zest and vanilla in the base of a tabletop mixer or by hand and let sit 5 minutes. Add flour, salt, nutmeg, cinnamon and currants and blend. Using a dough hook attachment, knead until elastic, but dough still sticks to the bottom of the bowl. (If mixing by hand, stir until stiff, then turn out onto a lightly floured surface and knead until elastic but still sticky.) Place in a large, lightly oiled bowl, cover with plastic wrap and set in a warm, draft-free place for 1 1/2 hours.
2. Turn dough onto a lightly floured surface and cut into 12 equal sized pieces. Roll each piece of dough into a ball and place in a greased 9x13-inch cake pan. Cover pan loosely with plastic wrap and let rise 45 minutes.
3. Preheat oven to 350° F. (180c)
4. Bake buns for 40 - 45 minutes, until a rich golden colour. While buns are baking, prepare hot glaze.
5. For hot glaze, stir sugar, lemon juice and water in a small pot over medium heat until sugar has dissolved. When buns come out of the oven, poke holes with a bamboo skewer and brush buns with glaze repeatedly, allowing glaze to soak in to buns. Let buns cool in pan.
6. For icing, beat icing sugar and lemon juice until thick and pipe a cross onto each bun. Store buns in pan until ready to serve. The buns are best served on the day they are baked but can be baked ahead and frozen.
This is me, waiting for my commuter to come home. I look just like her. Ummm.... yeah.
Magazine Mondays with Cream Puff, what a way to start the week!