The holiest week for Christians around the world is Easter which is preceded by 40 days of preparation through a season called Lent.
The date for Easter changes each year because of a complicated but precise formula that determines the day Easter Sunday is celebrated: It is the first Sunday after the first full moon in spring (after March 21) which can occur as early as March 22 and as late as April 25. Good Friday marks the death of Jesus Christ and is a fundamental part of Christianity along with the resurrection of Jesus on Easter Sunday. Many agree that this is a more important holiday than Christmas. Because Canada was founded on Christian principals, Good Friday is a federal statutory holiday across the country. Around the world there are countless traditions and foods used in celebrating Easter.
Today’s recipes are two of my favourite Easter breads. The first is a recipe for hot cross buns that can be made with a bread machine and these taste as wonderful as they smell. The second recipe is for sticky cinnamon buns. Yummy!
Pull-Apart Hot Cross Buns
1 (.25 ounce) package active dry yeast
1/4 cup water
4-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup white sugar
1 teaspoon ground cardamom
1-1/4 cups lukewarm milk
1/2 cup butter, melted
1 egg
1/4 cup golden raisins (optional)
1/4 cup dried cherries (optional)
1/4 cup dried cranberries (optional)
2-1/2 cups confectioners’ sugar
1/4 cup milk
1 teaspoon almond extract
Sprinkle the yeast over the warm water and let stand until dissolved, about 5 minutes. Place the flour, salt, sugar, cardamom, 1 1/4 cups of milk, butter and egg into the bread machine. Pour the yeast mixture on top. Close the lid and set the machine for the Dough setting. If using raisins, dried cherries or dried cranberries, add them at the beep.
When the dough has finished, divide into 12 portions and shape into balls. Place them into a greased 9×13 inch baking dish. Cover with plastic wrap and set aside to rise until doubled in size, about 45 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Remove the plastic wrap from the rolls. Bake in the preheated oven until golden brown, 20 to 25 minutes. Make frosting by whisking together the confectioners’ sugar, 1/4 cup of milk and almond extract until smooth. When buns are cool, drizzle frosting over them in a cross shape.
Classic Cinnamon Sticky Buns
1 1/4 2% milk, just above body temperature (105 F)
2 1/4 tsp. (1 pkg) instant dry yeast
1/4 cup sugar
1 large egg at room temperature
1/4 cup unsalted butter, melted
3 1/2 cups all-purpose flour
3/4 tsp. salt
1/2 cup unsalted butter
1 cup packed light brown sugar
1/2 cup maple syrup
2/3 cup packed light brown sugar
1 Tbsp. ground cinnamon
3 Tbsp. unsalted butter, melted
For the dough, measure the first seven ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.
For the goo, mix the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan and set aside.
For the filling, stir the brown sugar and cinnamon together and set aside. Have the melted butter ready.
Turn risen dough onto a lightly floured surface and roll it out into rectangle about 18-x-12 inches. Brush entire surface of dough with the melted butter and sprinkle with cinnamon brown sugar mixture. Roll up dough from the longer side and then cut roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour.
Preheat the oven to 350 F. Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve. The sticky buns are best served the day they are baked. Makes 12 buns.
Cathi Litzenberger is The Morning Star’s longtime food columnist, appearing every other Wednesday.
