It didn't really feel like Easter this year because it was so early.
I read in the paper that it hasn't been this early since 1913.
Anyhow, Easter isn't Easter without hot cross buns.
This recipe comes from The Chesapeake Bay Cookbook by John Shields
1 cup milk 1/2 cup sugar
6 tablespoons butter
1 package active dry yeast
1/4 cup lukewarm water
2 eggs beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon salt
5 cups flour
1 cup raisins or dried currants (currants are better)
grated rind of 1/2 lemon
1 egg yolk
1 teaspoon water
Scald milk and add sugar and butter.
Heat until butter is melted and transfer
to a large bowl. Dissolve yeast in water and let
stand until foamy, about 10 minutes. Add to milk.
Beat in the eggs.
Sift together spices, salt, and flour.
Beat into liquid ingredients, 1 cup at a time,
until a soft dough is formed. While beating sprinkle
in currents and lemon rind.
Turn out onto floured board and knead briefly
1 to 2 minutes. Place in an oiled bowl,
cover with a towel, and let rise in a warm place
until doubled in bulk, 1 1/2 to 2 hours.
Turn out onto floured board and knead briefly,
1 to 2 minutes. Return to oiled bowl, cover,
and let rise again until doubled in bulk, about 1 hour.
Preheat oven to 350F. Shape dough into biscuits
(make 24) and arrange on buttered baking sheet.
(I use parchment paper and skip the buttering.)
Cover and let rise 30 minutes. Mix together
yoke and water and brush on buns.
Bake 25 to 30 minutes till golden brown.
For the icing I use about 1 1/2 cups
confections sugar. Juice of half a lemon
and 1 egg white. Mix it all together.
When the buns are fairly cool
make crosses on the buns.
Here's a little Easter tea party. I used rose petal
from Republic of Tea. Very fragrant with
loads of rosebuds in it.