And a few glasses of champagne!
My mom made a spread full of all the traditional favorites, including an apple, pomegranate, walnut and goat cheese salad
Scalloped potatoes, sweet potatoes and of course, ham!
I made sure to get a bit of everything
And this year, I also volunteered to make a few contributions.
My first contribution? Hot Cross Buns!
Hot cross buns are a traditional Easter side, but this was the first year they made an appearance in our household.
Traditional Hot Cross Buns
1 package fast-acting yeast
3/4 c. warm water (105-115*F)
2 tbsp sugar
1/2 c. butter, softened
3/4 tsp. cinnamon
1/4 tsp nutmeg
1 1/2 tsp salt
4 c flour
1 c raisins
For Egg Wash
2 tbsp water
1 c powdered sugar
1 tbsp water
1/2 tsp vanilla extract
- In large bowl, dissolve yeast in warm water. Stir in granulated sugar, butter, cinnamon, nutmeg, salt, 2 eggs and 2 cups of the flour. Beat with spoon until smooth. Stir in cranberries, blueberries, cherries and enough remaining flour to make dough easy to handle.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)
- Grease cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet. Snip a cross shape in top of each ball with scissors. Cover; let rise in warm place about 40 minutes or until double in size.
- Heat oven to 375°F. In small bowl, slightly beat 1 egg and cold water; brush over tops of buns. Bake 18 to 20 minutes or until golden brown.
- Meanwhile, in small bowl, mix all icing ingredients until smooth and spreadable. Remove buns from cookie sheet to cooling rack. Cool 5 minutes. Frost cross on top of each bun with icing.
- Serve warm.
They were a total hit with everyone, and will be an Easter tradition from now on!
But, I didn’t stop there! My second contribution appeared after dinner in the form of dessert