Hot Cross Buns

Homemade hot cross buns that are so soft, fluffy + slightly sweet. An absolute must for Easter.

Ingredients:

1 cup raisins

1 cup orange juice

3 ¾ cups all-purpose flour

2 teaspoons orange zest

1 ½ teaspoons ground cinnamon

1 teaspoon kosher salt

½ teaspoon ground nutmeg

¾ cup whole milk, 105-110 degrees F

2 ¼ teaspoons active dry yeast

½ cup plus 1 teaspoon brown sugar, divided

6 tablespoons unsalted butter, at room temp

1 teaspoon vanilla extra

2 large eggs, at room temperature for the cross

½ cup all-purpose flour

6 tablespoons water

2 tablespoons unsalted butter, melted

Instructions: for the cross

1. In a small saucepan over low heat, combine raisins and orange juice until warmed, about 5 minutes. Remove from heat; let stand 10 minutes. Drain the raisins from the orange juice, discarding the orange juice; set aside.

2. In a large bowl, combine flour, orange zest, cinnamon, salt and nutmeg; set aside.

3. Combine milk, yeast and 1 teaspoon sugar in a small bowl; let stand until foamy, about 5 minutes.

4. In the bowl of an electric mixer fitted with paddle attachment, beat butter and remaining 1/2 cup sugar on medium speed until light and fluffy, about 2 minutes. Beat in eggs and raisins until well combined.

5. Using the dough hook, add flour mixture and yeast mixture until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3-5 minutes.

6. Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.

7. Gently deflate dough by punching down. Roll into a 15inch rope; cut into 15 1-inch pieces, pressing each piece into a disk, then shaping into a ball.

8. Lightly oil a 9×13 baking dish or coat with nonstick spray. Place dough balls into the prepared baking dish. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.

1. In a small bowl, whisk together flour and water until a smooth paste is formed. Transfer to a Ziploc bag, making a small cut in the corner of the bag. Pipe mixture over each dough ball, creating a thick cross.

2. Preheat oven to 350 degrees F. Place into oven and bake until golden brown, about 22-25 minutes; brush tops with melted butter.

3. Serve warm.

Source: https://damndelicious.net/2023/03/10/hot-cross-buns/

The Montgomery Regional Airport (MGM) offers an impressive passenger experience as it unveils its newest $6 million improvement, including the Passenger Boarding Bridges and Terminal Ramp Expansion Projects.

The A-Bridge-installed bridges allow passengers to board and deplane easily and comfortably in new state-of-theart telescoping boarding bridges. The bridges were purchased from TK-E and boost boarding efficiency, convenience and safety. The Terminal Ramp Expansion project offers convenient access to the ramp providing easy access for large aircrafts and future growth.

"Passenger boarding bridges are the passengers' first and last impressions of the Montgomery Airport experience. These upgrades ensure passengers have a stress-free experience when arriving at MGM, including a comfortable and seamless boarding experience," said Wade A. Davis, Executive Director of Montgomery Regional Airport. "In addition, from the airline perspective, the new ramp expansion and passenger board bridges will increase efficiency and reduce wait times."

Upon approval, the Montgomery Airport Authority began replacing two of the four existing bridges to enhance the passenger experience. The cutting-edge design of the new bridges will allow for greater mobility access and enhanced camera safety features for operations, while the sleek contemporary design will be visually appealing.

The current passenger boarding bridges feature common narrow walkways, and although these are functional, the bridges are being replaced due to age and wear. The estimated completion date for this project's final phase is May 2023. www.flymgm.com