Holiday | Fake Ginger

Let’s Get Easter-ish!

April 3, 2012 in roundup

I bought a carpet cleaner this past weekend. You guys know I have 3 boys, a nutso cockapoo, and a messy husband so this was definitely something that needed to happen. I tell you this because that’s the reason I don’t have a new recipe for you today.

I am obsessed with the carpet cleaner. Every carpet in our house has been cleaned. Twice. I’m WISHING the dog would go roll around in some mud so I have an excuse to pull it back out. I have done nothing but clean, empty the nasty tank, clean, empty… you get it.

But I do have a post full of Easter-ish posts from the past! Lots of good ones that have gotten buried over the years – enjoy!

Coconut Cupcakes! You could use any cupcake & frosting recipe – the toasted coconut nest with little eggs on top is perfect for an Easter celebration.

These Sticky Lemon Rolls with Lemon Cream Cheese Glaze are ridiculous. They’re great for spring since the lemon really lightens up what is typically a very heavy breakfast treat.

Same with these Lime and Cardamom Sweet Rolls. The cardamom reminds you of cinnamon rolls but the lime really cuts through the richness. These are one of my favorites!

Pasca is a traditional Romanian Easter cake but it’s actually a yeast bread that’s stuffed with a sweetened cream cheese mixture. It’s like a giant cream cheese danish.

What’s more perfect for Easter than Carrot Cake Pancakes?!

Broccoli Salad is one of my favorite foods everrrrr. I start craving it about this time every year. It’s great for taking to Easter get togethers.

Tags: easter, holiday, roundup
6 Comments »

Hot Cross Buns

March 26, 2012 in breads, spon

Easter is probably my favorite holiday (after Mardi Gras, obviously). I don’t know why – maybe it’s all the bright colored eggs or the fun baskets I get to make these days. I just love it.

Another great thing about Easter? Hot Cross Buns! Slightly sweet, yeast rolls studded with currants (or dried fruit of choice) and lots of cinnamon. And as if that’s not enough, they’re brushed with a deliciously sweet glaze. Hot Cross Buns are traditionally eaten on Good Friday so make sure you save this recipe for next week!

The recipe is very easy and the dough can even be made in your bread machine if you’re pressed for time. For the glaze, I brushed it over the buns and then thickened it up with more powdered sugar to make the crosses. So simple and so delicious!

Hot Cross Buns

5.0 from 1 reviews

Yield: 18 buns

recipe from Red Star Yeast

Ingredients

For the buns:
1/2 cup water
1/2 cup milk
1/4 butter, room temperature
1 egg, room temperature
3 1/2 cups bread flour
1 teaspoon salt
1/4 cup sugar
2 tablespoons lemon zest
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 1/4 teaspoons active dry yeast
3/4 cup dried currants
For the glaze:
1 cup powdered sugar
1/2 teaspoon vanilla
3 to 4 teaspoons water

Instructions

To make the dough using a bread machine:

Have liquid ingredients at 80F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select dough/manual cycle. Currants can be added 5 minutes before the end of the last kneading. Do not use the delay timer. Take dough out after kneading cycle is complete. Follow Shaping, Rising and Baking directions below. TIP: Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time.

To make using a hand-held mixer:

Combine yeast, 1 cup flour, and other dry ingredients, except currants. Combine water and milk; heat to 120to 130F.
Combine dry mixture, liquid ingredients, and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

To make using a stand mixer:

Combine yeast, 1 cup flour, and other dry ingredients, except currants. Combine water and milk; heat to 120to 130F.
Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

To make using a food processor:

Put dry mixture in processing bowl with steel blade. While motor is running, add butter, egg, and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Shaping, rising, and baking:

Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 3 parts. Divide each third into 6 pieces. Shape each piece into a smooth ball. Place on greased cookie sheet, sides touching. Cover; let rise until indentation remains after touching. Combine 1 egg yolk and 1 tablespoon water; brush buns. Bake in preheated 375F oven for 10 to 12 minutes. Remove from cookie sheets; cool. Frost with glaze.

To make the glaze:

Whisk together sugar, vanilla, and water until you get your desired consistency.

The post sponsored by Red Star Yeast. All opinions are my own.

Tags: bread, dried fruit, easter, holiday, yeast
8 Comments »

Stollen

December 19, 2011 in breads, holiday, spon

Christmas is less than a week away! Eep! Do you have all your baking plans in order? If you don’t, I’ve got a great one for you today!

Stollen is a traditional German Christmas fruitcake – although it’s more like a bread than a cake. It’s a yeast bread that’s studded with candied fruit, dried fruit, and nuts. And it’s delicious! I’ve always shied away from fruitcake because most aren’t, well, any good. But everything is better as a yeasty bread!

This version has candied cherries, citron, raisins, and walnuts which is a great combination. I thought the proportion of each was perfect – you get a little bit of sweetness with each bite!

Stollen is actually very simple to make and the great thing about Red Star Yeast recipes is that they give you the bread machine method, stand mixer method, and hand mixer method. I used the hand mixer method for this recipe and it was so easy! It just required a few minutes of kneading by hand after that! It rose quickly and beautifully before being baked off in a crescent shape. And my favorite part, of course, was sifting a bunch of powdered sugar over top!

One year ago: Rocket Rolls
Two years ago: Popcorn Brittle

Stollen

Ingredients

1/2 cup water
2 eggs, at room temperature
1/3 cup butter, at room temperature
3 cups bread flour
1 1/2 teaspoon salt
3 tablespoons sugar
2 1/4 teaspoons active dry yeast
1/3 cup candied cherries, chopped
3 tablespoons citron
3 tablespoons, raisins
1/3 cup walnuts or pecans, chopped
For the topping:
1 tablespoon butter, softened
powdered sugar, for serving

Instructions

Bread Machine Method

Place room temperature ingredients in pan in the order listed. Candied cherries, citron, raisins and walnuts can be added 5 minutes before the end of the last kneading. Select Dough/Manual cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time.
At end of cycle, remove dough; follow Shaping and Baking instructions.

Mixer Methods:

Combine yeast, 1 cup flour, salt and sugar. Heat water and butter to 120º to 130ºF. Butter does not need to melt.

For a Hand-Held Mixer:

Combine dry mixture with liquid ingredients in a mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute. By hand, add the dried fruit and nuts and stir in enough remaining flour to make a soft dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

For a Stand Mixer:

Combine dry mixture with liquid ingredients in mixing bowl with paddle or beaters. Mix for 4 minutes on medium speed. Add eggs and beat 1 minute. Add the dried fruit and nuts; gradually add remaining flour. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Shaping, Rising, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover with plastic wrap or foil. Refrigerate 6 to 12 hours. The dough will need to be punched down in a couple of hours. Remove dough from refrigerator, punch down, and allow to rest 10 minutes before shaping. On a lightly floured surface, roll or pat to a 14 x 8-inch oval; spread with 1 TBSP softened butter. Fold in half lengthwise, place on greased baking sheet and curve into a crescent. Press folded edge firmly to partially seal. Cover; let rise until an indentation remains after lightly touching side of stollen. Bake at 350ºF for 25 to 30 minutes until golden brown. Cool on rack. Sift powdered sugar over top or drizzle with your favorite powdered sugar glaze and garnish with additional cherries and nuts, if desired.

from Red Star Yeast