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Easter ham, leg of lamb, hot cross buns, braided Easter bread, a bunny cake -- find easy Easter recipes in this Howcast video series.
You Will Need
- 2 c. flour
- ½ c. sugar
- 4 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. cinnamon
- 6 tbsp. cold unsalted butter
- ½ c. raisins or currants
- 2 tsp. finely grated orange or lemon zest
- 1 1/4 c. cottage cheese
- 1 egg
- 3/4 tsp. vanilla, divided
- ½ c. powdered sugar
- 2 tsp. milk
- Cooking spray or parchment paper (optional)
- A large cookie sheet (optional)
- Two large bowls (optional)
- A pastry cutter or two knives (optional)
- An electric mixer or whisk (optional)
Heat the oven
Preheat the oven to 425 degrees and lightly grease a cooking sheet or line one with foil or parchment paper.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
Cut the butter into the dry ingredients, using a pastry cutter or your fingertips. The texture should be that of coarse crumbs, with visible bits of butter.
Stir in fruit
Stir in the raisins or currants, and the zest.
Beat wet ingredients
In a separate bowl, beat the cottage cheese, egg, and one-half teaspoon of vanilla with an electric mixer or whisk until smooth. Then, add it to the dry mixture, and blend until a dough forms.
Knead the dough
Lightly flour a clean surface and knead the dough for about 10 seconds, or until it holds together in a neat ball.
Form the dough into a 12-inch log. Cut the log crosswise into 12 equal pieces, shape each piece into a ball, and cut a deep cross on the top of each with a knife.
Evenly space the buns out on the baking sheet and bake 15 to 20 minutes, or until they turn golden and a wooden toothpick inserted in the center comes out clean. Let them cool a few minutes before adding the icing.
Mix the powdered sugar, milk, and the rest of the vanilla until smooth, and drizzle it onto the cross you baked into each bun. Serve while they’re still warm.