Breakfast/Brunch

English Hot Cross Buns

• 2 cups milk
• salt
• 1/2 cup water
• 1 tablespoon cinnamon
• 6 tablespoons vegetable shortening
• 1/2 cup granulated sugar
• 2 packages dry-active yeast
• 1/2 cup raisins
• 1/2 cup currants
• 5or­6 cups all-purpose flour
• 1 teaspoon orange extract
• 2 eggs
• 1 cup powdered sugar
• 1-2 tablespoons milk
• drop of vanilla

Combine 2 cups flour, sugar, salt, and yeast.

Heat milk, water, and shortening over low heat
until warm.
Gradually add to dry ingredients.
Beat 2-3 minutes.

Add eggs and 1/2 cup flour, or enough flour to
make a thick batter.
Beat 2-3 minutes.

Stir in cinnamon, raisins, orange extract, and
enough flour to make a soft dough.
Turn onto lightly floured board.
Let stand 5­10 minutes.

Knead until smooth and elastic, about 10 minutes.
Place the dough in a greased bowl, rotate dough
to oil top of dough.
Cover, and let rise till double, about 1 hour.

Punch down and rise again, 1 hour.
Punch down again, turn onto lightly floured
board.

Shape as into 5" rounds and place on a greased
pan. Let rise again, 1 hour.

Preheat oven to 400°F.
Slit tops making an X.
Brush with egg whites.
Bake 20-­25 minutes.


Icing
Combine powered sugar, milk, and vanilla.
Drizzle over warm bread.

Easter Biscuits

• 100 g (4 oz) butter
• 75 g (3 oz) caster sugar
• 1 egg, separated
• 200 g (7 oz) plain flour
• Pinch of salt
• 2.5 ml (0.5 tsp) mixed spice
• 2.5 ml (0.5 tsp) cinnamon
• 50 g (2 oz) currants
• 25 g (1 oz) chopped mixed peel
• 15-30 ml (1 - 2 tbsp) milk
• A little caster sugar

A traditional biscuit for Easter.

1. Cream together the butter and sugar,
   beat in the egg yolk.
   


2. Sift together flour, salt and spices.
   Fold into creamed mixture with currants and peel.
   


3. Add enough milk to give a soft dough.


4. Knead lightly on a floured surface and roll
   out to 0.25 inch thick. Cut out using 2.5 inch
   fluted cutter.
   


5. Place on greased baking trays.


6. Bake:

Fan oven 175ºC 10 minutes
Conventional oven preheated 200ºC 10 minutes
shelves 2+4
Gas oven preheated Mark 6 10 minutes shelves 2+4

then brush with egg white and sprinkle with
caster sugar. Return to oven for a further 8-10
minutes.