I know it’s more than two weeks late, but…
I don’t have an excuse. Shut up.
At any rate, I was a bit overambitious (surprise, surprise) with my menu.
We had mimosas and bellinis (either orange juice or peach nectar with champagne), caprese eggs benedict which were super-yummy (and poached perfectly, despite the worries of my philistine father), roasted new potatoes with rosemary and lemon (also super-yummy), Croatian Easter cake (lovely flavors of orange and cranberry, but quite dense), boozy hot cross buns (the recipe for which I’ll post at the end of the post since I combined three recipes to get these and they were very tasty), and the darling AND yummy topiary cupcakes!
Everything was very good, but, as always, took me much longer than we’d anticipated. My mom helped a lot – she basically decorated the cupcakes once the grass tip I was using with the frosting got too frustrating (I got two that looked as they do in my picture – she did a variety of different designs on the rest, the most successful of which was just stars). I think it was just on this side of too thick for the tip – it needed to be thick to be able to stand up under its own weight, but it also kept clogging the tip. If I’d had an actual adapter which would allow me to screw it on and off, I could have just rinsed it out after each cupcake, but I was using disposable bags and the pressure I was having to put on it popped a couple of bags before we gave up.
- 3 tablespoons orange juice
- 1 1/2 tablespoons orange liqueur, such as Triple Sec
- 1/2 cup dark rum
- 3/4 cup raisins
- 3/4 cup warm water
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 3 tablespoons butter, softened
- 1 tablespoon powdered milk
- 1/4 cup sugar
- 1 egg + 1 egg, separated
- 2-3 cups all-purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- Zest of one orange
- 1 tablespoon of vanilla extract
- 2 tablespoons of the fruit-soaking liquid (orange juice, dark rum, orange liqueur)
- equal parts flour and water
Combine the orange juice, orange liqueur, dark rum, and raisins, and microwave for 30 seconds. Let sit for at least an hour or up to a day.
Stir together the water, yeast, and 1 teaspoon of sugar and let it sit until the yeast is frothy, about 15 minutes.
Combine the butter, 1/4 cup of sugar, and powdered milk. Add in 1 egg and 1 egg white (reserve the yolk) and vanilla. Mix in 2 tablespoons of the fruit-soaking liquid. Stir in 2 cups of flour, along with the ginger, cinnamon, and nutmeg.
Add the yeast mixture and mix, adding flour as necessary, until the dough comes together and forms a ball. Stir or knead in the raisins.
Cover the dough and let it rest in a warm place until doubled in size, about 1 hour. Punch the dough down and let it rest for 10 minutes.
Shape the dough into 12 balls and place in a greased 9×13 pan. Cover and let rise until doubled, about 35-40 minutes.
Preheat oven to 375F. Combine the egg yolk and 2 tablespoons of water and brush it onto the rolls. Mix together the flour and water until it creates a thick paste. Pipe an ‘X’ on each roll.
Bake for 15-20 minutes, or until browned and cooked through. Immediately remove to a wire rack to cool.
- 1/2 cup confectioner’s sugar
- 1 tablespoon orange liqueur, such as Triple Sec
- 1 tablespoon dark rum
Stir everything together, adjusting the amount of sugar until the glaze reaches the desired consistency. Pour over cooled buns.
Rum Brown Sugar Butter
- 1/4 cup dark rum
- 1/4 cup brown sugar
- 6 tablespoons butter, room temperature
Combine the dark rum and brown sugar in a small saucepan and stir over low heat until the sugar melts and the mixture becomes syrupy. Let it come to room temperature and then mix with the softened butter.