Thursday, April 9, 2009

Delectable hot cross buns, a fun egg project, all for Easter!


Turn boring hard boiled eggs into a fun project for Easter!
Engage your kids as well! I did this project in less than 20 mins.
This is a chick, a bunny and "big eyes." ( organic eggs please!)

I hope that everyone will truly enjoy a joyous Easter!

I have already started and that is because we shall be dining
out on Eater day ! I am spoiling house guests with this
delectable "Teeccino" Maya organic chocolate lattes which
I have brewed and embellished with chocolate and regular
whipping cream and my Mom's delicious recipe, Copenhagens.
They were all deliriously happy smelling this cinnamon aroma
coming from my kitchen. This currant bun is not your typical
hot cross bun recipe, but I made it into one by piping them
with powdered sugar mixed with fresh lemon juice. These
Copenhagens are not sweet at all. I only used a half cup
of organic sugar for 5 cups of organic cake flour.

I used a stencil and chocolate cocoa for the word "latte"
and the "coffee beans picture."
"TEECCINO" rocks!( non acidic coffee alternative).
It is freaking awesome and gave me my java groove
Get your buzz on!!!

petite buns in white

I also made some of the Copenhagen dough into a round
"cake." They are star studded with a boat load of
I was feeling quite embarrassed at every one's
ooooh's and yummy's when I set the table for breakfast.

pretty in pink! Hot cross bun cake

I had to adorn some of the Copenhagens with blue icing
for all the "boys." A "break apart" concept that was soft
and warm and cinnamonny !

The dough is spongy and springy and the buns
have to be baked the same day! Bear in mind
all these buns are for a boat load of guests ha! ha!

These Copenhagens have a tender crumb with a glossy,
golden crust and were all so very delicious. After this
breakfast, I proposed a long hike in the mountains!

Easter also marks the beginning of spring which brings to mind spring cleaning ( maybe also cleaning up all those crappy demeanors of some) LOL! , the beautiful tulips blooming here in Colorado and also just that "get up and go feeling" providing that "go" has not upped and went ahead of you! However, here in Colorado, we might have to wait until the end of June for spring to really set in!
We have also been very busy tilling the soil in our garden in preparation for sewing all those wonderful seeds. I cannot wait for those fat juicy tomatoes!!!

Groete Suid Afrikaners!
Ek wens almal n' aangename Paasfees!
Paasvees is n' kerklike waarneming en ook n' plesierige vakansie. Die Paas naweek is die beginsel van lente, meer opgewekte gedragte en kinders oral wil op n' paaseier soektog gaan. Vir my is lente die beste seisoen want dit voorspel warme weer en n' nuwe groeikoors!


Please use organic ingredients when possible

Copenhagens( currant buns)
  • half cup super fine sugar
  • 1 and 3/4 packages of dried yeast( little packages)
  • 5 c cake flour extra for dusting your hands
  • 1 t fine cardamom
  • 1 and 1/2 c lukewarm milk
  • 2 Egg-lands best eggs beaten
  • 1 stick plus 3 t unsalted European butter( soft)
  • pinch kosher salt
  • Currants and sultanas
  • mix some sugar with cinnamon
Cream the yeast by adding it to one teaspoon sugar, quarter cup of the lukewarm milk and stir until dissolved. Let this sit until frothy and bloomed. Sift the flour, sugar, cardamom and salt in the kitchen aid bowl. Cut up the butter into small pieces and rub into the flour mixture until the flour mixture resembles small peas. Whisk the remainder of the milk (lukewarm) and the eggs together. Make a well in the center of flour mixture and add the egg mixture. Now mix in the kitchen aid or by hand.
Mix until incorporated until the dough has a sticky consistency.
Dust your hands with flour remove the dough and knead for about 2 mins, it will be very sticky, but it will come together and then let proof in an oiled bowl for approx. one and a half hours.
Pinch off little balls, flatten into circles, sprinkle with cinnamon sugar and then some currants and sultanas and roll up into a tiny roulade. Roll the little roulade into a spiral, place either into a round cake tin or bake individually. Give them an egg wash, let proof again covered in the pan for about 20-40 mins until they look spongy and then bake in a preheated 350 degrees oven for about 30 mins. If you see that the buns are not browning, turn up to 375 degrees until the tops of the buns are golden. Dissolve about 1 tablespoon sugar into 2 tablespoons of boiling water. Remove the copenhagens , brush with this mixture to give its glaze and return to oven for another 5-10 mins. of baking time or until golden brown like mine in picture!
Decorate by mixing powdered sugar with fresh lemon juice and a little water and pipe designs with a pastry bag, or for the buns in the last picture, just drizzle the powdered sugar and the lemon mixture over the buns when it has cooled.

For the hard boiled eggs:

I cut off the bottom part of the egg and cut that into two halves for the bunny ears and used tooth picks to secure them into the body of the bunny. I used cloves for the eyes and a piece of cauliflower for the " cottontail." I used a carrot for the "tail", " beak" and 'cocks comb" of the little chick. Just use your imagination!


Click here for more bunnies & eggs on the new blog!