Soaked Flour {Sweet} Biscuits

https://www.kitchenstewardship.com/recipes/homemade-biscuits/

Using this for hot cross buns

2 c. flour (can use ½ whole wheat flour) (used half King A. GF flour)
3 tsp. baking powder
½ tsp salt
¼ c. butter , cold
• ¾–1 c. milk or buttermilk or yogurt [3/4, if adding 1/3 c. honey/poppyseed paste after soaking]

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Instructions

425 degrees, (parchment paper works great)

* Mix dry ingredients. Cut fat into mixture. Fork in the milk. Only stir enough to get the dough uniform! Roll out and cut (or you can make rounds by hand), about 1 inch thick.

Bake for 13-15 minutes.

* Soaked: Cut fat into flour and mix with cultured buttermilk or yogurt. Leave on counter overnight, then sprinkle the baking powder and salt over the top and fold in as thoroughly as possible yet with as few strokes as possible.

make ? Honey glaze, just add enough cornstarch to make white.

scant ,1/2 c. blended sugar, bit of starch, 1 1/2 t. water

For shortcut Resurrection Hot Cross buns:

Sweetly delicious hollow rolls make a fabulous addition to breakfast or dinner table. They also are a creative and interactive way to explain the Easter Story to children.

Author: A Pinch of Joy by Charlene Vance

Recipe type: Bread

Cuisine: American

Serves: 8 servings

INGREDIENTS

• 1 package refrigerated crescent rolls, preferably Pillsbury
• 8 large marshmallows
• 3 Tablespoons melted butter or margarine
• ¼ cup granulated sugar
• ½ tsp cinnamon

INSTRUCTIONS

1. Mix cinnamon and sugar together ahead of time.
2. Melt butter in microwave ahead of time.
3. Preheat oven to 375. (Turn oven on just before beginning to assemble rolls.)
4. Separate crescent rolls and lay individual triangle on workspace.
5. Dip marshmallow in butter and roll to thoroughly coat.
6. Roll buttered marshmallow in cinnamon sugar mixture.
7. Place marshmallow on narrow tip of crescent dough and roll toward the large end.
8. Pinch dough together firmly at edges and any thin spots.
9. Place on ungreased baking sheet.
10. Bake 10-15 minutes until golden brown.

Ice when cool:

• 1/4cup powdered sugar
• 1to 2 teaspoons milk

Torta de Santiago - Almond Cake

Easter specialty of Galicia. 

Serves 10

1. • 1/2 pound (1 3/4 cups) blanched whole almonds [used 1 1/2 cups  almond flour] 4 1/2
2. • >1/4 t. salt  [3/4
   • 6 large eggs, separated [Commenters recommended not separating, but adding one at a time for authentic density.] 18
3. • 1/2 tsp Cream of tartar [skip] 
   • 1 1/4 cups superfine sugar [used regular, 3/4 c] 3/4 c. honey
   • Grated zest of 1 orange 
   • Grated zest of 1 lemon
   • 4 drops almond extract - CINNAMON/berry juice? see below [12
   • Confectioners' sugar for dusting - 

Preparation

1. 1. Grease an 11-inch springform pan, with butter and flour. Finely grind the almonds. 350 degrees.
   2. , beat the egg whites  Fold them into the egg and almond mixture  - below.
2. 1.  beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
   2. Pour in the cake batter. Bake for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
   3. Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. 

Mass Baking:
9x13, one inch filled; Glass pan: 20 min.
cupcakes 8 minutes, slightly sunken
Variations

•Add 1 teaspoon cinnamon to the egg mixture.
Honey, reduce to 325 degrees.
•Majorca has a similar almond cake called gató d'Ametla, which is flavored with the grated zest of 1 lemon, 1 teaspoon cinnamon, and sometimes a few drops of vanilla extract.
•In Navarre, the cake is covered with apricot jam.

adapted from: https://www.epicurious.com/recipes/food/views/almond-cake-366229

• Extra-Customizable Quick Bread for Any Occasion

•  4 eggs
• 3 cups milk/yogurt w/ water (or 1 cup milk plus 2 cup pumpkin purée, applesauce, mashed bananas; or 2 cup milk and 1 cup strong coffee or citrus juice)
•   2/3 cup fat
• 1 t vanilla
• 1 to 2 cup sweetener
•   4t baking powder
• 1/4 t salt
• zests or spices,
•   6 cups all-purpose flour (sub in up to 1 ½ cups alt flour—or up to ⅓ cup cocoa powder)
• 1 to 2  cup oats, coconut flakes, chopped nuts, seeds, chocolate chips, and/or dried fruit (optional; mix and match up to a cup’s worth in total)

Preheat the oven to 350° F and grease, wax paper, a 9x9 pan.

Combine the eggs, milk, oil, vanilla extract, sweetener, baking powder, and salt, stirring until completely incorporated.zests......  stir in the flour, etc.

Pour batter into the prepared pan, and sprinkle something—coconut, sunflower, sugar—over the top. Bake, turning once halfway through, for 35 to 50 minutes. Toothpick tests clean.

Let cool in the pan until cool enough to handle, tip the loaf out.  let it cool completely before slicing.

https://www.myrecipes.com/recipe/a-customizable-quick-bread-for-people-who-cant-be-bothered-to-bake