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Tuesday, April 19, 2011

Traditional thinking . . .

It's time for the Easter long weekend. How will you be spending it? Time with family, Easter egg hunt, fish on Friday, painting eggs, delicious lunch?

Whatever your Easter tradition, there are two things that bind any tradition together and those things are, love and the people you share it with.

Leave a nice message for someone you care about. (Above) Chalkboard painted egg by Australian artist Lisa Tilse from 'This is Glamorous.'

Probably one of the yummier Easter traditions worldwide is baking hot cross buns. Superstition says that sharing a hot cross bun with another will ensure good friendship throughout the coming year.

Pink found a delicious Donna Hay hot cross bun recipe.
Enjoy. . .

Hot Cross Buns

2 tablespoons dried yeast*
¼ cup (55g) caster (superfine) sugar
1½ cups (375ml) warm milk
4¼ cups (635g) plain (all-purpose) flour
2 teaspoons mixed spice
2 teaspoons ground cinnamon
50g butter, melted
1 egg
¼ cup (55g) caster (superfine) sugar, extra
1½ cups (240g) sultanas
cup (55g) candied mixed peel, optional

½ cup (75g) plain (all-purpose) flour
cup (80ml) water

2 teaspoons sugar
1 teaspoon powdered gelatine
¼ cup (60ml) water

Combine the yeast, sugar and milk in a bowl. Set aside for 5-10 minutes or until bubbles form on the surface.
Combine the flour, mixed spice, cinnamon, butter, egg, extra sugar, sultanas, mixed peel and yeast mixture in a large bowl. Mix with a butter knife until a sticky dough forms. Knead on a lightly floured surface for 5–10 minutes or until it feels smooth and elastic when pressed. Place in an oiled bowl, cover with a tea towel and stand in a warm place for 30–40 minutes or until doubled in size.

Lightly knead the dough again, divide into 12 pieces and roll into balls. Place in a 23cm-square cake tin lined with non-stick baking paper. Cover with a clean tea towel and set aside in a warm place for 25–30 minutes or until doubled in size.

Preheat oven to 200ºC (390ºF). To make the crosses, combine the flour and water to make a smooth paste. Place in a piping bag** and pipe crosses onto the buns. Bake for 30–35 minutes or until well browned and springy to touch.

To make the glaze, combine the sugar, gelatine and water in a saucepan over medium heat and stir for 2 minutes or until dissolved. Brush warm buns with the glaze and serve with butter. Makes 12.

* You will need this amount of yeast because of the amount of sugar in the recipe.

So share a hot cross bun with someone you care about, enjoy some much deserved time off and spend your time doing things that make you happy.

Love, Pink Ink

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