Easter is approaching fast which means we need to dig out those aprons and get to work making a fantastic menu for brunch on Easter Sunday. Nothing quite screams Easter like some wonderful home made breads and pastries right out of the oven, you know to munch on while the kids are hunting for Easter eggs.
Here are some great and easy recipes to try out for Easter this year around.
Lemon-Thyme Biscuits: These biscuits have the perfect amount of spices and sweetness to go with your morning cup of coffee. The biscuit is lighter and softer then a scone but not too heavy where it will ruin your brunch.
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons wheat germ
1 teaspoon kosher salt
1 teaspoon finely grated lemon zest
1 teaspoon chopped fresh thyme
4 tablespoons cold unsalted butter
1 cup buttermilk
Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don’t over knead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Re-roll the scraps and cut out more biscuits. Brush the tops with water and sprinkle lightly with salt and thyme.
Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.
In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.
Drop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.
Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.
Serve warm with the Orange Honey Butter.
Hot Cross Buns: This is an Easter classic and pretty simple to make.
Add the honey, butter, 2 eggs, flour, spice mix, salt, and raisins. Start the mixer and gently pour in the remaining 1 cup of milk while mixing. The dough should come together as a soft ball after a few minutes of mixing. If it is too sticky add a few sprinkles of additional flour; if it is too hard add a few more drops of cold milk.
Turn this soft dough out directly onto a sheet pan and cover with plastic wrap. Let it rise until about doubled in size.
Preheat the oven to 350 degrees F.
When it has double in size, turn the dough out onto a floured surface. Cut the dough in half and each half in half, etc. until you have a dozen pieces. Shape these pieces into rounds with your hands. Place these rounds equally spaced apart on a floured piece of parchment on a sheet pan. Cover with plastic wrap and allow to rise until almost doubled in size. (If you press gently with your finger on a bun it should bounce back but your fingerprint should remain a bit.)
Beat the remaining egg with a fork in a small bowl. Very gently brush this mixture on each of the buns. Using a sharp knife cut a cross shape in the top of each bun. Besides being decorative this allows the bread to rise nicely as it bakes.
Bake in for about 15 minutes or until browned. Let cool.
When cool, ice each bun with the glaze in a cross shape, following your cuts and using your spatula to drizzle icing on.
These are just a few simple recipes to get a jump start on your Easter celebrations. Keep checking back for more fun and easy Easter recipes to help make your Easter a spicy and tasty one.