Hot Cross Buns

Buns

• 3/4 cup/180 mL warm water (110°F/43°C)
• 1 tbsp/15 mL active dry yeast
• 3 cups/750 mL all-purpose flour
• 1 tbsp/15 mL milk
• 1/4 cup/60 mL granulated sugar
• 3/8 tsp/0.5 mL salt
• 1 egg
• 1 egg white
• 3 tbsp/45 mL unsalted butter – softened
• 3/4 cup/180 mL dried currants
• 1 tsp/5 mL Watkins Organic Ground Cinnamon
• 1 egg yolk
• 2 tbsp/30 mL water

Frosting

• 1/2 cup/125 mL powdered sugar
• 1 tsp/5 mL Watkins All Natural Original Gourmet Baking Vanilla
• 2 tsp/10 mL milk

Directions
Buns
To make this recipe in a stand mixer, combine warm water and yeast in the bowl of the mixer and let soften for about 5 minutes. Add flour, milk, sugar, salt, egg, and egg white. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 minutes.
Add the softened butter, Watkins Organic Ground Cinnamon, and currants and mix for an additional 5 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour. Punch down on floured surface, cover, and let rest 10 minutes. Shape into 12 dough balls and place in a greased 9x12-inch/23x30-cm pan. Cover and let rise in a warm place until doubled, about 35-40 minutes.
Mix egg yolk and 2 tbsp/30 mL water. Brush on tops of dough balls.
Bake at 375°F/190°C for 20 minutes. Remove from pan immediately and cool on wire rack.
Frosting
Mix together Watkins All Natural Original Gourmet Baking Vanilla®, milk and powdered sugar until smooth. Place glaze in a piping bag or a sandwich bag with the corner snipped off. Pipe a cross onto each bun.
Makes 12 buns.

Cream of Broccoli Soup: A Comforting Classic for Every Generation
There’s nothing quite like a bowl of rich, creamy soup to warm you from the inside out. Cream of broccoli soup, with its velvety texture and mild, earthy flavor, has been a household favorite for decades. Whether enjoyed as a cozy lunch, a comforting dinner starter, or even a nostalgic throwback to childhood meals, this classic soup remains a timeless staple in kitchens everywhere.
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A Brief History of Creamy SoupsCream-based soups have long been a favorite in American kitchens, particularly throughout the 20th century. With the rise of home cooking, canned soup convenience, and the increasing availability of kitchen appliances like blenders, creamy soups became a go-to option for easy and delicious meals. Cream of broccoli soup, in particular, gained popularity in the 1970s and ’80s, when home cooks sought out simple yet flavorful dishes to feed their families.


Why We Love It
There’s something inherently comforting about cream of broccoli soup. It strikes the perfect balance between indulgence and nutrition, packing in vitamins and fiber while delivering a creamy, satisfying texture. Plus, it’s incredibly versatile—serve it with crusty bread, top it with cheese, or add a hint of spice for a unique twist.


How to Make Classic Cream of Broccoli Soup
​If you’re craving this nostalgic dish, making it from scratch is easier than you think. Here’s a simple recipe to bring the magic of this beloved soup to your table.

You will need the following ingredients:
butter
flour
onions
milk
salt
pepper
broccoli
cheddar cheese
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Cream of Broccoli Soup


2 tbsp butter or margarine
¼ cup all purpose flour
3 cups milk
¼ tsp Watkins Himalayan salt
pinch of Wtkins Black Pepper
1 cup of cooked broccoli
¼ cup diced onion
shredded cheddar cheese.


Melt butter in saucepan over medium low heat. Add onions and cook until golden brown. Gradually stir in flour and cook 3 minutes. Gradually add milk and cook, stirring constantly until sauce is thick and smooth. Add salt and pepper. Cut cooked broccoli into smaller pieces. Add broccoli to soup and milk will. Serve garnished with shredded cheddar cheese.