We hope you’ll be able to join us for Easter Sunday Brunch this Sunday, April 4th in the Shelburne Restaurant. We’ll be serving our brunch menu from 8:30 am to 3:00 pm on that day. If that isn’t a possibility for you, and you’d like to add a bit of Shelburne tradition to your own Easter menu, we suggest that you try your hand at our recipe for Hot Cross Buns. You can make them the day before and re-heat in a 300 degree oven wrapped in foil for about 15 minutes.
For the buns:
Mix 2 cups flour, 2 teaspoons sugar, the yeast, warm milk and warm water. Cover the bowl and set this sponge aside for 20 minutes in a warm place.
Mix the remaining flour with the salt, spices and remaining sugar.
Add the softened butter, beaten eggs, dry ingredients, currants, dark and light raisins to the yeast batter, blending after each addition. Mix well to form a soft dough, adding extra flour if the dough is too sticky to handle. Turn the dough onto a lightly floured surface and knead until smooth, about ten minutes by hand or two to three minutes with a mixer and dough hook.
Shape the dough into a ball and place it in an oiled bowl. Cover and let rise in a warm place until doubled in bulk, about one hour.
Turn the dough onto a lightly floured surface, punch it down and knead it for about 2 minutes.
Divide the dough into 24 pieces and shape them into buns by cupping your hand around each piece and rotating your hand in a circle while simultaneously pressing down lightly on the dough to form a small sphere. Place them on greased baking sheets. Cover and let rise for about 30 minutes in a warm place until they’ve doubled in size.
Just before baking, top each bun with a cross using a pastry tube fitted with a small opening and filled with the following paste (the consistency of frosting).
For the cross:
Bake in a 375˚ oven for about 20 minutes. Transfer to a rack and brush each bun with a sugar glaze while still hot.
Dissolve the sugar in the milk over low heat. Raise the heat and boil rapidly for two minutes.