Easter Carbs

What better way to break forty days of fasting for Lent than with carbs?

It's common among my friends and coworkers to give up sweets, potato chips, and/or pop during Lent. I admire their commitment and will power. I know we talked about this sort of thing when I was a kid attending a Catholic school, but I don't actually remember giving anything up myself. Maybe I did and was so traumatized by it that I've blocked it from my memory. Or maybe because it was a "small t" tradition, it wasn't overly emphasized in my family. Whatever the case, I don't normally participate in fasting for Lent.

In more recent years, though, I've picked up alternative practices. For example, for a few years in a row, I collected 40 food items to donate to the food bank. Another year, I selected 40 items to donate to charity (inspired by a 40 bags for 40 days challenge that just seemed to be a bit too much of a commitment). When you shift your perspective in this way, you find that there are many options to make an impact that don't involve food. Donate $40 to a local charity. Volunteer for 40 hours with a non-profit organization. Engage in 40 random acts of kindness. This is my preferred way to observe Lent, but everyone should do what works for them. 

Now, despite the fact that I haven't fasted, I'm still happy to participate in the breaking of the fast. From chocolate Easter bunnies to hot cross buns and everything in between, this is one calendar custom with delicious traditions.

Today, I'm happy to have an invitation to a turkey dinner. Naturally, I felt compelled to make dessert. Inspired by Facebook memories of Easter past, I decided it was time to make cupcakes again. French vanilla sponge with vanilla buttercream dyed a pale yellow and topped with rainbow Eggies (and a few with Junior Mints Eggs). The colour is on point and the flavour is top notch. 

But before I get to that, I'll start my day with one of the raspberry Easter eggs that I made earlier in the month. Alongside a cup of coffee, I'm sure it will be heavenly. 

I know I've said more than once that I thought a particular confection was my best work yet, but the response to these raspberry Easter eggs has been incredibly positive. The raspberry ganache centre had a beautiful texture and the addition of the lemon juice really brought out the fresh berry flavour. One day, I'll sell these in a very chic chocolate lounge. 

And of course, I can't forget to mention hot cross buns. Ever since moving to Cape Breton, I've been hunting for the best hot cross buns. Almost every year, I take off Holy Thursday and visit local shops and bakeries, buying all of the delightful things I can find. It's less about Easter and more about the start of Spring (which brings with it balcony coffees, gardening, and Birkenstock season). I've bought hot cross buns in North Sydney, Sydney River, Sydney, and Glace Bay. But there are two key issues. First, it's not uncommon to have to buy hot cross buns in large quantities. One year, the smallest pack I could find was 8. Now, as one person, I can't possibly eat 8 hot cross buns before they go stale and hot cross buns are the sort of thing were you eat one or two to get your fix and then you're over it for another year. The second issue pertains to the icing cross that is common here. I've seen it made with a very loose royal icing and I've also seen it made with buttercream. While it adds a delightful sweetness if consumed immediately after buying, leave it even a few hours and the sugar begins to absorb moisture from the air and the icing begins to weep and melt. It's a sticky mess (and that impedes toasting them when they're a few days old). 

Consequently, for the last few years, I've made my own hot cross buns. I use a small batch recipe that I found online, which makes only 6 small buns and I riff on that to make it my own. (Next year I may try cutting the recipe in half, because really 3 would be the ideal number to make.) This year, I used a bread lame to cut the crosses into the buns, thereby eliminating the need for an icing cross (I realize that traditionally a flour paste is used to bake the cross into the top of the bun, but it seemed like an unnecessary step). And I also glazed them with apricot jam, which gave them a delicious flavour. Next year, I plan to substitute apricots or blueberries for the more common raisins. (I may have to write a note to my future self so that I remember to try one of these variations.)

Until then, I'll enjoy this year's Easter carbs while I can, for Eggies and hot cross buns come but once a year.  

Happy Easter!