WINSTON-SALEM, N.C. — Easter is this Sunday and local bakeries are busy making both traditional and new treats for the holiday.
Danielle DiLizio from Dewey’s Bakery in Winston-Salem joined FOX8’s Shannon Smith Tuesday morning to show us some tasty treats.
Hot Cross Buns
(makes 1 dozen)
1 lb. flour
3 tablespoons sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 oz. diced cold butter
2 oz. candied fruit
1 oz. candied fruit peel
¼ oz. dry yeast
½ pint warm milk
1 cup raisins
1. Mix flour, sugar, salt, cinnamon and nutmeg together in a bowl.
2. Cut the butter into the mixture until it has the texture of coarse sand.
3. Add in the candied fruit, candied fruit peel, and raisins.
4. Pour in the dry yeast. To activate the yeast, pour in the warm milk.
5. Mix until a sticky dough is formed. You can mix by hand, or with a spatula. At Dewey’s, they use an electric mixer and a dough hook.
6. It’s very important to knead the dough on a lightly floured surface for no less than 10 minutes. This will give it a silky and shiny appearance.
7. Put the dough into an oiled bowl.
8. Cover the bowl with a towel and allow to rise for two hours in a warm place. The dough should double in size over this time.
9. Divide the dough into 12 pieces and roll them into a bun shape.
10. Place the buns onto a lightly oiled baking sheet.
11. Cover with a towel, allowing them to rise for 45 minutes.
12. Bake at 425 degrees for 15 to 20 minutes.
13. Brush with an apricot glaze while hot.
14. Cool for one hour, then decorate with a white cross using vanilla buttercream icing.