Hot Cross Buns with Orange Gaze

I don't know about you, but every year I look forward to Easter.  The main reason of course is because of what it represents, and as a Christian it is a huge celebration for myself and my family.

However, I have to be honest and admit that the other reason I look forward to Easter, is because of the Hot Cross Buns.  My word.

It's not like I can't make them any other time of the year, but truthfully, I don't.  I make them once a year and that's it, so we always look forward to them, my daughter especially who is a huge fan of any kinda of yeasty bread concoction.

Although I already have a recipe on the blog, there are so many out there, and I've tried quite a few.  Some I had great results, others not so much.  When I saw the recipe for these Hot Cross Buns with an Orange Glaze, I just knew I had to try them.  Sally's Baking Addiction didn't disappoint, the result is a super soft, perfectly spiced dough, and when you add in the orange glaze at the end, it takes it to another level.

Keep in mind, these are not very sweet at all, which is fine with me, but if you want a sweet dough you may need to adjust accordingly.

Now let me give you the recipe so that you have plenty of time to still whip up a batch for Easter Sunday.  Or Saturday, or Monday, or any day of the week, really.

I am already looking forward to a toasted hot cross bun slathered in butter and enjoyed with a hot cup of coffee, for breakfast.  Yum!

Hot Cross Buns with Orange Glaze

Source:  Sally's Baking Addiction

3/4 cup (180ml) whole milk, warmed to about 110°F
2 and 1/4 teaspoons active dry yeast or instant yeast (1 standard packet)
1 teaspoon granulated sugar
1/2 cup (100g) packed light or dark brown sugar
5 Tablespoons (70g) unsalted butter, softened to room temperature and cut into 5 pieces
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
1 teaspoon salt
1 and 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 and 1/2 cups (435g) all-purpose flour or bread flour (spoon & leveled)*
1 cup (140g) raisins or currants*

Flour Cross

1/2 cup (60g) all-purpose flour or bread flour
6–8 Tablespoons (90-120ml) water

Orange Icing

1 cup (120g) confectioners’ sugar
3 Tablespoons (45ml) fresh or bottled orange juice (or use milk and a splash of vanilla extract for plain icing)



Prepare the dough: Whisk the warm milk, yeast, and 1 teaspoon of granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.

Add the brown sugar, butter, vanilla extract, eggs, salt, cinnamon, nutmeg, allspice, and 1 cup (125g) flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour and the raisins. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. Dough should be a little sticky and soft. If it’s too sticky and not pulling away from the sides of the bowl, mix in additional flour 1 Tablespoon at a time. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*

Knead the dough: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.

1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours.

Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.

Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a smooth ball, pinching it on the bottom to seal. I do this entirely in my hands and you can watch in the video tutorial for my dinner rolls. Arrange in prepared baking pan.

2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.

Preheat oven to 350°F (177°C).

Add the cross: Whisk the cross ingredients together, starting with 6 Tablespoons of water. You want a thick paste that will pipe easily. Add remaining water if needed. Spoon paste into a piping bag or zipped-top bag. (No need to use a piping tip if using a piping bag.) Snip off a small piece at the corner. Pipe a line down the center of each row of buns, then repeat in the other direction to create crosses.

Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven and allow rolls to cool for a few minutes as you prepare the icing.

Make the icing: Whisk the icing ingredients together, then drizzle or brush on warm rolls. Serve immediately.

Cover leftover rolls tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Churros Cake

Stop what you're doing, go into your kitchen, and get this cake baking in the oven.  I don't care what you go do for the next 40 to 50 minutes while it bakes, but you have to get this cake in the oven, like NOW.

I am always in the kitchen and usually have a cake baked every week, or some other type of sweet treat or dessert.  I just love having that special something for the kids, for the husband, or for me to enjoy on a lazy afternoon, with a cup of coffee.

The first time I made this cake, I was a little apprehensive, only because I wasn't quite sure how the whole condensed milk in the bottom of the cake pan, was going to work out.  But the minute that I inverted that cake into the cake platter, I got it, and you will too.

So, let's get going.  You don't need anything too out there, matter of fact, you should have all these ingredients in your pantry, and since we are all under quarantine anyway, it may just be the perfect moment to whip up something special for your family.

You won't regret it, and if you're anything like me, it may just become your favorite cake.

Sorry Tres Leches, but the Churros cake may have just surpassed you.

Churros Cake

1 can condensed milk
1 cup sugar
3 eggs
3/4 cup oil
1 cup milk
1 tablespoon ground cinnamon
2 cups flour
1 tablespoon baking powder (I would actually suggest using 2 teaspoons instead, as the whole tablespoon sometimes makes the quite dense)


Preheat the oven to 350º F.

Grease a bundt cake pan with either butter and flour, or non stick spray.   Pour the can of condensed milk into the pan and then place in the fridge to chill, while you prepare the cake batter.

In a big bowl, mix the flour and baking powder, set aside.

In a blender, beat 1 cup sugar, 3 eggs, 3/4 cup oil, 1 cup milk and 1 tablespoon ground cinnamon, for about 3 minutes.

Add the blender mixture into the flour mixture, stir.  Try not to over beat the batter, just mix until all ingredients are combined.

Remove the cake pan from the fridge, and then slowly and very carefully pour the cake batter in, being careful not to mix the batter into the condensed milk. 

Bake for 40 to 50 minutes until a toothpick inserted in center comes out clean.  Remove from oven and let cool down for 5 minutes before inverting onto cake platter.

Roast Chicken Legs and Potatoes

I have quite a few recipes on the blog, showing you different ways to make roast chicken.  Each is delicious, each is different to the other, and I don't always make my roast chicken exactly the same way.

However, this is another way I make it and just wanted to share with you.  It's a quick way to get some delicious chicken on the table, and your family will no doubt thank you for a yummy, comfort home cooked meal.

Also, before I share the recipe, I wanted to share with you how I prepare my chicken.  This is for any kind of chicken cut you're using, whether it be a whole chicken, a cut up chicken, legs, thighs or breasts.  I use the same process no matter what kind of chicken I'm using.

So, what I do is place the chicken in a big bowl, cover it with water and then add about 2 or 3 tablespoons of white vinegar, depending on how much chicken I have.  Let sit for 10 minutes then rinse and proceed with recipe.

The reason I do this process, is because the vinegar pulls out all that slime that is usually between the meat and the skin, and it also helps to clean it, obviously.

Right, now that is out of the way, let's get that chicken roasting.

Roast Chicken Legs and Potatoes

Chicken legs (the amount really depends on you, but I used 2 pounds for this recipe)
4 garlic cloves, finely minced (I use 4 teaspoons from my garlic paste)
1 small onion, finely chopped
1 tablespoon Worcestershire sauce
2 tablespoons mustard (I use spicy brown mustard)
2 tablespoons olive oil
1 tablespoon vinegar
1 tablespoon oregano
1 teaspoon paprika
2 tablespoons Aromat (I use aromat, but obviously if you don't have it, omit it)
1 packet of Sazon, your choice flavor
Salt and pepper to taste
Cilantro and Parsley, chopped


Potatoes, cut into fourths (you can peel or leave the skin on)
Olive oil
Salt and pepper to taste
Chili flakes to taste
Paprika


Once you've cleaned your chicken.  Add all ingredients to a big bowl and using your hands, give it all a good mix.  You want the chicken to be completely coated in the seasoning.  Set aside to marinade for about 30 minutes.

In a separate bowl, add the potatoes, drizzle with olive oil, salt, pepper, paprika and chili flakes.  Mix well.

In a large baking sheet, drizzle with olive oil and add the chicken legs, arrange the potatoes around and between the chicken, add remaining marinade from both chicken and potatoes.  Sprinkle with parsley and cilantro.

Bake at 400 degrees for an hour to an hour and a half, until chicken is cooked through and nice and crispy.

You can finish off with chopped green onion, if you wish.

Bolo de Milho (Brazilian Cornmeal Cake )

There is a special moment in every day life, when you're Portuguese that is, that you have this thing called "lanche".

It is typically in the afternoon between lunch and dinner, and is comprised of a cup of coffee or tea and a slice of cake, some fresh bread with butter, or a sandwich etc.

There really isn't a translation to the word and it's not something that I see many other countries doing, unless in Europe, or Brazil.  It is certainly not something done in America where I've lived for the last 21 years.

But, it is something I try to hold on to as part of my heritage, and really, who says no to a slice of yummy cake mid afternoon?

I try to make a cake every few days, my family has gotten used to it and almost expect it.  When one is finished, I start thinking about which to make next.

This cake that I'm sharing today is certainly one of my favorites, although not a fave or even liked by my son Nicholas, who can not stand cornbread or cornmeal of any kind.  To him, it's a texture thing, and I get that as corn does have that unique texture, almost grit to it, but I absolutely love it.

Typically you would add guava paste.  It is very similar to the Marmelada that we make with the Quince fruit, but using Guava instead.  You can find it at Walmart and local ethnic stores.

Basically you just cut it into small cubes and gently drop them into the cake batter before baking.  I didn't have any guava paste on hand, so I substituted with half teaspoon drops of raspberry jam.  It still turned out phenomenal.    This step is optional though, and you don't have to add anything to the corn cake, it is equally delicious without.

Give it a try and let me know what you think.

Bolo de Milho (Brazilian Cornmeal Cake)

1 cup flour
1 cup Corn Meal (I like using yellow, but you can use white corn meal too)
1 tbsp. baking powder
¼ tsp. salt
1cup sugar
2 eggs
½ cup Vegetable Oil
1 cup milk
Guava Paste cut into half inch cubes, or jam of your choice (optional)



Heat oven to 350°F.   Grease a cake pan, bundt or 13x9.  Set aside.

In a mixer bowl, beat eggs and sugar until creamy and pale yellow.  Add the oil and milk.

In a separate bowl, mix together flour, salt, corn meal and baking powder.  Add to egg mixture and mix until smooth.

Pour batter into greased cake pan.  If adding guava paste or jam, gently drop around the cake batter.  They will likely sink to the bottom, but that is ok.  Bake for about 30 minutes, until the cake starts pulling away from the sides, or a toothpick inserted in middle comes out clean.

Remove from oven and let cool for 10 minutes.  If using bundt pan, invert cake onto plate.

Mexican Bolillos

A typical Portuguese breakfast for me, is a cup of coffee, a bread roll with butter or ham and cheese and then dipped into that hot coffee.  It may sound gross but I have always dipped my sandwiches into my coffee and it's something that when I do, takes me immediately back to my childhood in Portugal.

However, it is quite difficult for me to find proper bread rolls where I live, and the only ones that kind of come close, are the Mexican Bolillos.  I try to always have a bag of these on hand.  Although, does anything beat fresh bread bought early in the morning, from your local bakery?  I think not.

I've been searching for roll recipes for a while.  I have yet to find one that always turns out or is exactly like the much loved Portuguese rolls.  I do have a recipe here on the blog already, and you can certainly give those a go if you wish.

This recipe turned out pretty well, and I think I may use it when I'm in the mood for home baked bolillos, but I am still on the search for that one recipe that makes me go TA DA, that's it.  I'll let you know if and when I find it.

Mexican Bolillos

Source:  Green Healthy Cooking

500 g unbleached all-purpose white flour (3 cups + 2 Tbsp)
10 g dry active yeast (1.5 tsp)
10 g Salt (1 tsp)
10 g sugar (1 tsp)
300 ml 110F hot water (43C, 1 1/4 cup)



Add dry ingredients to the bowl of your stand mixer and whisk on low until well combined.
Add hot water (I use the hottest water out of my faucet, as soon as it starts getting too hot for me to keep my hand under the hot running water, that tends to be just right).

Attach the dough hook to the stand mixer and knead the dough for about 15 minutes on low.
Cover the bowl with a clean kitchen towel and let the dough rise to double its size. Depending on the room temperature this will take anywhere between 25-50 minutes.

Once the dough doubled in size, remove it from the bowl and place on a clean floured working surface to roll out, fold, roll out, fold, roll out etc. until the dough becomes smooth and elastic.
Form a big ball and let rest for about 10 minutes.

In the meantime, line a baking sheet with parchment paper.
Now cut the dough into 8 equal pieces and roll into "bolillo form". Then place on lined baking sheet.
Once all bolillos are formed, slice about 1/2" deep in the middle with a sharp knife and spray or brush with water.

Cover the bolillos with a clean kitchen towel and let the dough rise a second time for about 45 minutes.

Preheat oven to 450 F (230C) at least 20 minutes before the rolls have to go in the oven.
Spray the bolillos a again with a little bit of water and put in the oven for 15 minutes.

Let cool for a couple of minutes only and enjoy warm.