Hot Cross Buns Recipe: Perfect for Easter Sunday!

Hot Cross Buns Recipe

Marked with a symbolic puff pastry cross, Hot Cross Buns are a special treat and frequent fixture at many Easter Sunday meals. Though they are quite tasty plain, they are especially delicious when split and then served with a liberal layer of butter and fresh marmalade.

Yield: 24 buns

Time: Approximately 3 hours

Ingredients

1 cup warm milk (105-115)
5 teaspoons active dry yeasts
1/2 hefty cup of granulated sugar
4 cups all purpose flour
1 1/2 teaspoons ground allspice
1/2 teaspoon cinnamon
1 teaspoon salt
1 1/4 sticks cold unsalted butter
2 large eggs
1 large egg yolk
1/2 cup dried currant
1/3 cup golden raisins
2 teaspoons finely grated fresh orange zest
2 teaspoons finely grated fresh lemon zest
3 tablespoons superfine granulated sugar
Pastry dough

Directions

In a small bowl stir together milk, yeast, and 1 teaspoon granulated sugar. Let mixture stand 5 minutes, or until foamy.

Pour flour, allspice, cinnamon, salt, and remaining 1/2 cup granulated sugar in a large bowl and sift all ingredients together. Cut butter into small chunks and use your fingertips or a pastry blender to blend into flour mixture – mixture should resemble a course meal.

Lightly beat 1 whole egg with egg yolk. Make a well in center of flour mixture and pour in yeast and egg mixtures, as well as currants, raisins, and zests. Stir mixture until a dough is formed. Transfer dough to a floured surface and with floured hands knead until smooth and elastic, about 1- minutes.

Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours. 

Butter 2 large baking sheets. 

On a floured surface with floured hands knead dough briefly and form into two 12 inch long logs. Cut each log crosswise into 12 equal pieces. Form each piece into a ball and arrange about 1 1/2 inches apart on baking sheets. Let buns rise, covered, in a warm place until doubled in bulk, about 45 minutes.

Preheat oven to 400 degrees F. 

While buns are rising, lightly beat remaining egg with superfine sugar to make an egg glaze. On a lightly floured surface with a floured rolling pin, roll out pastry dough into a 20 by 6 inch rectangle (about 1/8 inch thick). With a sharp knife cut rectangle crosswise into 1.8 inch wide strips. 

Brush buns with egg glaze and arrange 2 pastry strips over center of each bun to form a cross. Trim ends of pastry strips flush with bottoms of buns. Bake buns in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes.

Transfer buns to a rack to cool slightly. Buns may be made 1 week ahead and frozen, wrapped in foil and put in sealable plastic bag. Thaw buns and reheat before serving. Serve buns warm or at room temperature. 


Recipe adapted from Epicurious

Cafe Artemis Grand Re-Opening Open House

Owner Teresa Carew (left) standing with artist Melissa Evans (right)

As some of you might already know, Cafe Artemis, the newest member of the On Safari Family is now open for operation – serving hungry professionals in Lower Queen Anne breakfast, lunch, and espresso every week day from 7:00am-3:00pm.

What you might not know is that Cafe Artemis will also be showcasing the artwork and photography of Seattle creatives on a quarterly rotating basis. This means that every four months, patrons of Cafe Artemis will get the chance to ponder the artistic vision of a new local talent. 

In addition, we will also be hosting a complimentary open house every quarter to celebrate the arrival of each new artist. So be sure to keep up to date via our Facebook for Open House dates and times. 

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Arcade Lights: After Hours Foodie Paradise at Pike Place Market

Hosted after hours in the world-famous Pike Place Market, this fabulous event is a food lovers paradise, and provides a truly unique glimpse into one of Seattle’s historic treasures.

It’s also one of our all-time favorite annual events!

Featuring gourmet goods from over 70 local artisan vendors, spanning the entire gamut from sweet to savory, cider to beer, and wine to craft liquor – Arcade Lights truly does have something for everyone.

Photo credit: Rosemary Dai Ross

Even better than getting to sample all the amazing food and drink, is the fact that the proceeds from this event go towards supporting the Market’s social endeavors – such as the Pike Market Senior Center and the Pike Market Food Bank.

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St. Patrick’s Day Luck O’ the Irish Special Menu



This menu is no longer available!
Please check back again next year 🙂



Good news! The luck of the Irish is with you this year!

In light of huge demand, we are again offering our rich and delicious St. Patrick’s Day lunch special! This menu is available for staffed events, drop-off deliveries, and for pick-up at our main shop in SoDo.

Place your order soon, as this menu is available now and quantities are limited! Don’t let your luck run out though – the last day to order is Monday, March 13.

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I Do SoDo | Seattle’s newest wedding show | Feb 12, 2017

I Do SoDo

I Do SoDo – Seattle’s newest wedding show – is an event unlike any other.

Seattle’s SoDo neighborhood, once a strict warehouse district, is in the midst of a wonderfully chic transformation! Steadily filling with tasty restaurants and hip bars, SoDo is now home to some of Seattle’s best hidden gems.

With a scintillating blend of old and new, steel, concrete, and wood, the neighborhood boasts an edgy elegance that redefines the traditional norms of beauty and style.

I Do SoDo, Seattle’s hippest new wedding show, was born of a desire to showcase all the wonderful options this varied and often overlooked neighborhood has to offer.

With over 100 talented vendors, spread out across 8 amazing SoDo venues – I Do SoDo flawlessly combines all the fun elements of this unique neighborhood into a one-of-a-kind, industrial chic, wedding event.

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