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April 07, 2007
Hot Cross Buns
Folks, I have a friend who faithfully bakes Hot Cross Buns every Easter season. She has gifted me with her treats plus her recipe, however, I would have to do a major cleaning project to find that recipe in the etherals of my cook book cabinet, so I have come up with this one via the internet. It just might be as good as mine. :)
Enjoy a new family tradition.
History of the Hot Cross Bun:
Hot cross buns are typically eaten on Good Friday and during Lent
Stories abound about the origins of the Hot Cross Bun. Yet, the common thread throughout is the symbolism of the "cross" of icing which adorns the bun itself.
Some say that the origin of Hot Cross Buns dates back to the 12th century, when an Angelican monk was said to have placed the sign of the cross on the buns, to honor Good Friday, a Christian holiday also known as the Day of the Cross. Supposedly, this pastry was the only thing permitted to enter the mouths of the faithful on this holy day.
Other accounts talk of an English widow, who's son went off to sea. She vowed to bake him a bun every Good Friday. When he didn't return she continued to bake a hot cross bun for him each year and hung it in the bakery window in good faith that he would some day return to her. The English people kept the tradition even after she passed away.
INGREDIENTS
3/4 cup warm water (110 degrees F/45 degrees C)
3 tablespoons butter
1 tablespoon instant powdered milk
1/4 cup white sugar
3/8 teaspoon salt
1 egg
1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
3/4 cup dried currants
1 teaspoon ground cinnamon
1 egg yolk
2 tablespoons water
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 teaspoons milk
DIRECTIONS
Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
Punch down on floured surface, cover, and let rest 10 minutes.
Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
Mix egg yolk and 2 tablespoons water. Brush on balls.
Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.
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<3 GrandMom Love
Good To Know | By Omie | 05:48 PM