Lemon-Cherry Hot Cross Buns for #SundaySupper

Happy Easter, everyone! The Inspiring Foodies over at Triberr put together an Easter menu for today's #SundaySupper. Being the baker I am, I volunteered to make the hot cross buns. The menu sounds so amazing and wish we were actually gathering for dinner. Let's dig in!





For those of you new to #SundaySupper, Isabel of Family Foodie has a mission to bring back dinner around the family table one day a week. Every Sunday on Twitter, we tweet what we are making using #SundaySupper. It's very informal - no need to write a blog post (although you are encouraged to share the recipe!). Most of the time I just tweet a picture with my phone of what I'm making. Just put #SundaySupper in your tweet and join in on the fun! Don't feel like it has to be a family gathering either. I almost always eat alone, and it's great to have friends to tweet with while enjoying a nice home-cooked meal (pathetic but it keeps me happy!) I have connected with many inspiring friends because of this.



Hot cross buns are sweet spiced yeast buns usually made with cinnamon, allspice, and currants and marked with a cross on top. They are traditionally served for Easter with the cross signifying a crucifix. I make them every year, but when I saw a lemon-cherry version at Crumb Blog, I knew I was making these because I LOVE lemon. I think I may even love lemon more than chocolate (ha just kidding, but seriously, it's probably a tie...).



I cut the original recipe in half since I didn't need 20 buns. Then I faced a dilemma - do I make all 10 for Friday when my dad came up and risk them being stale for Easter dinner? Or can I make half now, half on Sunday? My decision was to split the baking. During the first rise, I put half of the dough in the fridge to save for Sunday. Supposedly sources online said the dough will continue to rise but at a sloooowwww pace. The verdict is still out since I'm writing this post Saturday night, so somebody remind me to update this sentence later.



Because I only made six buns (which was supposed to be five), mine are a little fatter because they had more room in the pan to expand. Yes, I promise there are dried cherries in them! Most of them ended up in the middle, but you can kinda see the one in the picture above. I also used powdered lemon peel instead of candied lemon peel because that's what I had. Next time, I'll use the candied peel because I bet that'll give it more of a lemon kick.



Let's go drool over the rest of the menu, shall we?

Renee from Magnolia Days is bringing Herbed Goat Cheese Dip. Goat cheese is one of my top favorite ingredients, so I'm bookmarking this dip.
Lori from Burp! Where Food Happens is cooking up some Ham with Pineapple Chutney. I don't like ham, but her recipe might just change my mind!
Isabel of Family Foodie is making her Crown Pork Roast. I don't eat pork roast either, but seriously this is too good not to try a bite.
Angie from Big Bear's Wife is making me drool over here with her Colby Jack Crab and Crawfish Pasta. Forget the lamb chops - give me this!
Amrita from Beetle's Kitchen Escapades is making scalloped potatoes. I'm making scalloped potatoes as well, so I'm interested in seeing how the recipes compare.
Jen from Juanita's Cocina is wrapping up the menu with Coconut-Infused Carrot Cake with Coconut Frosting. I'll be over for a slice!

What's on your Easter menu?

Lemon-Cherry Hot Cross Buns

• 3/4 cup lukewarm milk (105F-115F)
• 2 Tbsp melted butter
• 1/4 cup sugar
• 1/2 egg, lightly beaten (crack in a bowl and use half)
• 1 1/2 tsp yeast
• 2 tsp lemon zest
• 1/2 tsp vanilla extract
• 2 1/4 cups flour
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1/8 tsp cinnamon
• 1/2 cup dried cherries
• 2 Tbsp candied lemon peel
• 1 Tbsp each sugar and water
• 1/2 cup powdered sugar
• 1 1/2 tsp lemon juice
• Few drops of vanilla extract

1. In a large bowl with a spoon, mix together the milk, butter, sugar, egg, yeast, lemon zest, and vanilla. Let stand for 5 minutes while the yeast dissolves. Add the flour, salt, nutmeg, cinnamon, cherries, and lemon peel and stir until the dough comes together. On a lightly floured surface, knead the dough gently until soft and elastic but still slightly sticky. Place in a lightly-oiled bowl, turning once to coat both the top and bottom. Cover it with a damp towel and let it rise in a warm, draft-free place for 90 minutes.
2. Grease a 9-inch round pan. Divide the dough into 12 pieces, roll, and place in the pan. Cover it with a damp towel and let rise for 45 minutes. Towards the last 20 minutes or so, preheat the oven to 375F. When ready, bake 30-35 minutes or until golden brown.
3. During the last 10 minutes or so of the baking time, combine the sugar and water in a small saucepan. Heat until the sugar is dissolved. As soon as the buns are done and cooling, brush with the sugar water. Let the buns cool completely.
4. When the buns are completely cool, mix together the powdered sugar, lemon juice, and vanilla. Pipe a cross onto each bun. Let the icing harden before serving.

Makes 12 buns

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Source: Crumb