1 Hay Penny 2 Hay Penny - Hot Cross Buns

An Ostara necessity, symbolizing the 4 quarters of the moon. Granted, I am a little late for Ostara, but these have also become a staple for Good Friday, being marked with a cross symbolizing the crucifixion, as well. The term "Hot Cross Buns" does not appear in print until 1733. However, this spiced, fruited, rich, yeasted sweet bun can be dated back, not only to the pre-Christian Saxons of Britain, but as far back as the ancient Greek, Roman and Egyptian religious celebrations. Bread seems to be a common theme running through the ages.

As a side note, it is good luck to share your bun with a friend, following the old adage "Half for you and half for me, Between us two shall goodwill be".

Cross Buns

Though not necessarily "hot", unless eaten directly from the oven

3 1/2 - 4 1/2 cups AP flour; divided
2 pkgs Active Dry Yeast
1 tsp Cinnamon
3/4 cup milk
1/2 cup vegetable oil
1/3 cup sugar
1 teaspoon salt
3 eggs
2/3 cup currants

Wash:
1 egg white, slightly beaten

Icing:
1 1/2 cups powdered sugar
1/4 teaspoon vanilla
dash salt

Milk (will vary)

In a large mixing bowl, combine 1 1/2 cups flour with the yeast and cinnamon.

Heat milk, vegetable oil, sugar and salt in a saucepan until warm; stir constantly.

Remove from heat and beat for 3 minutes at high speed with an electric mixer.

Add all at once to the flour mixture along with the eggs.

Beat at low speed with an electric mixer for 1 minute, scraping sides of bowl constantly.
Beat 3 more minutes at high speed.

Stir in currants,

and as much of the remaining flour as possible. (about 2 more cups)

Turn dough out onto a floured surface (It's still gonna be REALLY sticky) and knead in another 1/2 cup of the remaining flour to make a moderately soft dough that is smooth and elastic. (the grand total of flour this time was only 4 cups)

Shape into a ball and place in a lightly greased bowl, turning once to coat the surface.

Cover and place in a warm spot to let it rise until double, about 1 1/2 hours.
Punch dough down and turn out onto lightly floured surface.

Cover and let rest for 10 minutes.
Divide dough into 16 pieces and form each into a smooth ball.

Place on a greased or parchment lined baking sheet 1 1/2 inches apart.

Cover; let rise until nearly double (30 to 45 minutes).
With a sharp knife, cut a cross in each; brush tops of each bun with some of the slightly beaten egg white (reserve the remainder).

Bake at 375 degrees for 12 to 15 minutes or until golden.

Cool slightly.
Meanwhile, combine powdered sugar, vanilla, dash of salt and the reserved egg white.

Add more milk as necessary to give it a thick pouring consistency.
Squeeze crosses over buns, following the cuts.
I have to use a squeeze bottle,

because I am too much of a spazz to be able to pour from the pitcher. They end up looking like this...

Instead of this...

Let the icing dry and then chow down!

Mangia!
~~

Scotch Eggs in Sauce Moutarde

I usually only make these for Beltaine or Ostara for 3 reasons.

1. They are fitting of the season. (for there are always hard boiled eggs lying around from Easter)

2. They are deep fried. (Deep Fried food makes me sick to my stomach)

3. They are so decadently delicious that I cannot stop eating them. (Regardless of reason #2)

How could anyone NOT be enthralled by a hard boiled egg, wrapped in sausage, breaded, and then deep fried? What could possibly be better? OK, maybe a little Sauce Moutarde, which is just a fancy way of saying sauce Hollandaise with Dijon Mustard whisked in at the end... But OH, so delicious.....

Scotch Eggs au Sauce Moutarde

6 hard boiled eggs
Flour for dusting
1 lb ground pork sausage or homemade sausage (I used Hot Italian Sausage this time)
3/4 cup Breadcrumbs
1/4 cup Panko
1 tsp. Mace
1/4 tsp. Kosher salt
1/2 tsp. Black Pepper
1 Egg, beaten
Oil for deep frying - preferably Peanut oil as the smoke point is higher.

Preheat Deep Fryer to 350 degrees
Remove the shells from the hard-boiled eggs, dry them with a paper towel if necessary and dust with flour and set aside.

Divide sausage into 6 equal portions.

Take each hard-boiled egg and wrap it in the sausage meat until it is completely covered.

Once the egg is completely covered, mix the breadcrumbs, Panko, Mace, Salt and Pepper in a shallow bowl.

Begin dipping the sausage/eggs in the beaten egg then roll in the breadcrumb mixture.

When all the eggs have been prepared this way, deep fry the eggs, one at a time, until golden brown.
Drain on paper towel lined plate in a 150 - 200 degree oven while frying the remaining eggs.

Hollandaise with Moutarde Variation

OK, I tried to take picture but the constant whisking made it pretty much impossible... Sorry....

1/4 cup Egg Yolks - approximately 3 Large Egg yolks.
1 TB Water
3/4 Cup Unsalted Butter
1/2 Tsp Kosher Salt
1/4 Tsp Sugar
1/2 TB freshly squeezed Lemon Juice
Pinch of Cayenne Pepper

Utilizing a glass bowl, whisk yolks, sugar, salt, cayenne, water and lemon juice together until the yolk begin to pale & thicken slightly.
Place the bowl over barely simmering water and continue whisking until the mixture becomes smooth, creamy and thick enough to leave a clear line in the bottom of the bowl when the whisk is drawn through.
Remove the bowl from the water bath and begin adding butter, 1 TB at a time, whisking until melted and emulsified before adding the next piece.
It is important that the butter be cold, and added in small quantities to allow the yolks time to exercise their emulsifying powers without giving the butter a chance to pool into the bottom and “break” the sauce.
If your sauce begins to cool to the point that the butter is having difficulty incorporating you can return the bowl briefly to the simmering water to warm the sauce again.
If sauce Moutarde is desired whisk in 1 1/2 TB Dijon Mustard.

Slice eggs and place on a plate, then drizzle with Sauce Moutarde and serve...

Mangia!!
~~