Easter breads

EASTER time heralds the coming of spring. It can be called a new beginning if you live in a country which experiences the different seasons. We, too, enjoy seasons per se, but it is not as visually dramatic. After about six long months of winter, birds begin to sing, the sun peeps out from behind the clouds and everywhere the earth is blessed with signs of new growth, the sight of tulips, irises and Easter lilies are some of the first signs of spring beauty.

Ever wondered the significance of eggs at Easter? In ancient days, the hens were in semi hibernation due to the cold winter months, laying little or no eggs. When spring arrived, and the weather warmed up, the hens delighted in the warmer days and laid an abundance of eggs.

Those became the symbol of Easter, and found their way into our lofty sweet breads at Easter time, hot cross buns, light and golden Jewish Challah and a myriad of other eggy and delicious breads.

Try some baking this weekend!

Hot cross buns

1 tbs instant dried dry yeast

4 to 4½ cups all-purpose flour

1 cup lukewarm milk

⅓ cup sugar

⅓ cup butter, melted

1 tsp salt

1 tsp ground cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

1 egg

1 egg yolk

1 cup raisins

½ cup mixed peel (optional)

1 egg white slightly beaten

1 tbs water

In a large bowl of a mixer combine yeast with 4 cups flour, add the balance of the ingredients except the egg white and water, knead until smooth.

Turn dough onto a lightly floured surface, add more flour if needed and knead until smooth and elastic, about 5 minutes.

Place in a greased bowl turn greased side up. Cover and let rise until doubled in bulk, about 45 minutes.

Punch down dough, divide into 4 equal parts. Cut each part into 6 equal pieces.

Shape each piece into a ball, place about 2 inches apart on a baking sheet.

With a scissors, snip a cross on top of each ball.

Cover and let rise until doubled in size, about 30 mins.

Preheat oven to 375F

Mix egg white with 1 tbs water, brush top of buns with egg white mixture.

Bake until golden brown, about 20 minutes.

Frost crosses on buns with powdered sugar frosting.

Makes 24 rolls.

Powdered sugar frosting

1 cup icing sugar

1 tbs. water or milk

½ tsp vanilla or almond extract

Mix sugar with water and vanilla until smooth.

Add a little more water if needed 1/2 tsp at a time.

Place in a piping bag and pipe crosses onto buns in line with the crosses cut previously with the scissors.

Let dry before serving.

Challah - Jewish egg braid

1 tbs instant dried yeast

¾ cup warm water

¼ cup sugar

2 eggs

1 tbs vegetable oil

2½ to 3½ cups all-purpose flour

vegetable oil

2 egg yolks

2 tbs cold water

Poppy seeds for garnishing the top

Combine yeast with 1¼ cups flour.

Combine water, sugar, eggs, one egg yolk, and 1 tablespoons oil.

Add to flour mixture and beat until smooth.

Stir in enough remaining dough to make the dough easy to handle, soft but not sticky.

Knead dough on a lightly-floured surface for about 5 minutes. Place in a greased bowl, cover and let rise until doubled in bulk, 45 minutes to one hour.

Punch down dough and divide into 3 equal. parts

Roll each part into a rope-like length about 14 inches long.

Place ropes close together on a lightly-greased cookie sheet.

Braid ropes gently and loosely. Fasten ends and tuck under braid securely.

Brush with oil and let rise until doubled in size 30 to 40 minutes.

Preheat oven to 375F.

Mix the other egg yolk with 2 tablespoons of water and brush braid with egg yolk mixture.

Sprinkle with poppy seeds and bake for 25-30 minutes until deep golden brown.

Makes one braid.

Cheddar cheese braid

2½ to 3 cups all-purpose flour

1 tbs sugar

1 tsp salt

¾ tbs instant yeast

1½ cup grated cheddar cheese

¾ cup milk

2 eggs

¼ cup butter, melted

For the filling:

½ tbs butter

1 cup grated cheese

Prepare dough:

In a large bowl combine 2½ cups flour, sugar, salt, and yeast. Add 1 cup cheese.

Combine milk with eggs, and melted butter.

Add milk mixture to flour mixture and knead to a soft dough, add as much as the remaining flour as you can to make a soft but pliable dough. Cover and let rise until doubled in volume, about 45 minutes.

Roll dough to an 8 x 16-inch rectangle, cut dough into three portions equal sections, leave about 2 inches at top, lift the outer pieces and cross, pull the middle piece out creating a braid, continue, tuck ends under.

Cover and let rise until double in volume, about 20 minutes.

Preheat oven to 400F.

Bake for 20 minutes, then sprinkle with remaining cheese and bake for a further 5 minutes until nicely browned.

Makes one braid.