Entertainment Weekly - 04.2020

ENTERTAINING WEEKLY

EASTER TREATS, BUT MAKE THEM DOWNTON. PLUS: ACTOR-DIRECTOR JON FAVREAU GETS CHEESY.

1 / In a large bowl, mix 3½

cups of the flour with the

sugar, spices, and salt;

make a well in the center.

2 / Combine butter and

milk in a small saucepan

and heat over medium just

until butter melts. Remove

from heat and let cool to

100°F, then add yeast. Let

stand until yeast is soft-

ened, about 5 minutes,

then add egg and citrus

zests; stir until blended.

3 / Pour yeast mixture into

the flour well and stir with

a wooden spoon until a

shaggy dough forms.

4 / Turn dough onto a

floured work surface and

knead until smooth, soft,

and elastic (about 20

minutes), adding a little

flour at a time as needed

to prevent sticking. Trans-

fer the dough to a lightly

floured large bowl and

cover with plastic wrap or

damp kitchen towel. Set

in a warm spot, and let

dough rise until doubled

in size, about 1½ hours.

5 / Punch a hole in the

middle of the dough, add

currants and candied

peel, and bring dough up

over the fruits, enclosing

them completely. Turn

dough onto a freshly

floured surface and knead

gently until fruits are

evenly distributed and

dough is smooth. Cover;

let rest for 10 minutes.

6 / Lightly butter a large

sheet pan. Divide dough

into 12 equal portions and

shape each into a ball. As

balls are formed, place

them seam side down on

the prepared pan, spaced

evenly. Cover loosely with

a damp kitchen towel, and

leave to rise in a warm spot

until puffy, about 1 hour.

7 / Using a very sharp

knife, slash a cross in the

top of each raised bun.

Bake buns until golden

brown, about 15 minutes.

Transfer to wire rack; let

cool. Serve with butter

for slathering on buns.

8 / To embellish buns with

icing, combine 1 cup con-

fectioners’ sugar and 4–5

tsp. milk, stirring to a good

consistency for piping. Use

a piping bag with a small

plain tip to make a cross of

icing on each cooled bun.

MAKES 12

ADAPTED FROM THE OFFICIAL

DOWNTON ABBEY COOKBOOK

SUN’S OUT,

BUNS OUT

YOUR BRUNCH WILL BE LOOKING LIKE A

SNACK WITH THESE ROLLS LADEN WITH

SUGAR, SPICE, AND ALLL THE BUTTER

HOT CROSS

BUNS

INGREDIENTS

3½–4 cups flour, plus

more for the work

surface

¼ cup superfine sugar

½ tsp. ground nutmeg

½ tsp. ground

cinnamon

¼ tsp. ground ginger

generous pinch of salt

4 tbsp. butter, plus

more for the pan and

serving

1¼ cups milk

1 tsp. active dry yeast

1 egg, lightly whisked

½ tsp. grated lemon

zest

½ tsp. grated orange

zest

½ cup dried currants

½ cup mixed candied

citrus peel or golden

raisins

↑ “Cross buns

first became

associated with

Easter in the 17th

century,” says

Annie Gray, author

of The Official

Downton Abbey

Cookbook. “Buns

like these can be

seen cooling on

the Downton

kitchen table in

several episodes.”

Jon Favreau

THE DIRECTOR, ACTOR, AND COHOST

OF NETFLIX’S THE CHEF SHOW

ANSWERS EW’S BURNING CULINARY

QUESTIONS. By Ruth Kinane

If you could have dinner with any

three famous people, dead or

alive, who would it be and why?

My kids. They’re teenagers, and

it’s hard to get them all to sit

down together for a meal at the

same time.

If you were a type of cheese,

which type would you be?

American. I’m consistent.

What is your favorite song to

cook to?

The Chef Show’s soundtrack.

It helps me channel Roy Choi.

Pick your desert-island food:

Pizza. [There are] endlesstoppings,

and it’s good hot or cold.

Taste, Binge, Trash: Buddy the

Elf’s favorite breakfast; the

Avengers’ shawarma; the grilled

cheese sandwich in Chef...

Taste: shawarma; binge: grilled

cheese; trash: Buddy’s breakfast.

What do you imagine Pete on

Friends ordered at the diner when

he tipped Monica $20,000?

Chicken-fried steak.

PLAYING WITH FOOD

76 APRIL 2020 EW ● COM

FAVREAU: FRAZER HARRISON/GETTY IMAGES

APRIL2020.TV.EntertainingWeekly.LO.A.indd 76 FINAL 3/3/20 8:40 AM