Afternoon activities - Palm Sunday style

It was 5:00 somewhere, but between 2-3 PM Eastern Time Luke and Sarah were in the fields at the annual Easter egg hunt and I got to go for the first time! Even though cameras were at the ready, getting pictures of the actual hunt was nearly impossible, so we settled for getting pictures of the loot that was collected.

Both were very excited that each of them found more eggs than they found last year - and that they were in the same age category for the first time EVER!
(I would go on and on about the parents ran around collecting eggs for their kids' baskets, but I shouldn't get all riled up about it again. More importantly, it didn't detract from the fun Luke and Sarah had running through the cornfield picking up eggs)

It was chilly, but my new sweater kept me cozy and warm
- as long as the wind wasn't blowing.

Waiting on line to collect their prizes.

Much to Lorraine's chagrin, Luke chose Elefun, which
happened to have left their house 3-4 months ago during a toy purge.

Since we were busy at the egg hunt, I didn't get a chance to give a second try to the hot cross buns which failed miserably yesterday. At 5PM, I was setting my hot cross bun dough to rise.

Today I proofed the dough and just after dinner it had doubled in bulk.

Rolled and ready for the second rising

Done baking and cooling on the racks. Yesterday's hockey pucks are in the upper left corner. Today's batch are vastly better. Proofing the yeast makes all the difference in the world.

Hot Cross Buns

3/4 C milk
2 packages dry yeast
4 - 41/2 C bread flour, divided
4 T gluten sifted into bread flour
2/3 C currents or golden raisins
1/2 chopped citron - I use dried fruit berries instead
1/2 C butter, softened
1/3 C sugar
3/4 t ground cinnamon
1/2 t salt
1/4 t nutmeg
2 eggs

1 egg white lightly beaten

Glaze:
1 C powdered sugar, sifted
1 T liquid (milk or orange juice)
1/2 t extract (vanilla or almond)

Heat milk; cool to 105-115 degrees. Proof yeast according to instructions.
Add milk, 2 C flour and next nine ingredients. Stir together till moist and add more flour to make soft dough.
Turn dough onto lightly floured surface; knead till smooth (about 5 minutes). Place in well greased bowl, turning to grease top. Cover and let rise in warm place (85 degrees), free from drafts for 1 1/2 hours or till doubled in bulk.
Punch dough down; divide into fourths. Divide each fourth into 8 equal parts. Shape each part into a smooth ball, tucking edge under so resembles a mushroom cap. Place about 2 inches apart on greased baking sheets. With scissors, snip a cross in top of each ball. Cover and let rise in a warm place (85 degrees), free from draft, 40 minutes or until double in bulk. Brush with egg white. Bake at 375 degrees for 15-18 minutes or golden. Let cool on wire racks.
Combine remaining ingredients, stir well. Pipe a cross with glaze on buns. Yields 32 buns.