Easter Hot Cross Buns

This is a traditional, slightly sweet, spiced treat eaten during Lent and on Good Friday. Serve at room temperature or warm.

Step: 1

Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.

Step: 2

Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky.

Step: 3

Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.

Step: 4

Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.

Step: 5

Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes.

Step: 6

Preheat oven to 400 degrees F (200 degrees C).

Step: 7

Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash.

Step: 8

Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.

Step: 9

Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.

Per Serving: 186 calories; protein 4.5g; carbohydrates 33.4g; fat 4.1g; cholesterol 31.9mg; sodium 186.2mg.

Eat best breakfast to start the day has become a good habit. It’s a best way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and bring me energy to take on the morning. The sweetness is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your digestive system and helps keep you feel full longer, and not want likely grab a snack out of the street food before lunchtime.

Make fruit a morning habit is simple . Simply put the fruit in your fridge next to the milk or on the table next to your grain bowl , or move your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.