Wednesday, 1 April 2015

Easter Special - Hot Cross Buns

I was just remembering how I use to rhyme the poem, in my childhood..

Hot-cross buns, Hot-cross buns!
One a penny, two a penny,
Hot-cross buns!
If you have no daughters,
Give them to your sons.
One a penny, two a penny,
Hot-cross buns!

It is often said, "Easter is the only time of the year when it is safe to put all your eggs in one basket". My friends, you already know that no Easter is complete without baking the rich and aromatic, spongy, hot cross buns. This bun, marked with a cross, is eaten since many many years. These are traditionally served on Good Friday and Easter. Nevertheless, lot many myths are related to these hot cross buns. Some people believe that if the buns are baked plus served on Good Friday, they will never spoil during that year. Others use the buns for medicinal use. If an ill person consumes it, he recovers very soon. 

On the other hand, if this bun is shared with a friend, there has to have a strong bond between the two in near future, especially if you say, "half for you and half for me, between us two shall goodwill be". Isn't it interesting? Not only this, if these buns are carried in the ship, during the voyage, the journey is considered to be safe throughout. The hanging bun is also replaced each year in the kitchen and is consider to protect the kitchen against fire. Similar Easter recipes served on the auspicious occasion are Easter Ham and Simnel cakes. I will be sharing my recipe of Simnel cake with you shortly. So let's bake the Hot Cross Buns together on Easter.

For Buns:-

2 Eggs,
200 ml Milk,
50 grams Butter,
½ teaspoon Salt,
7 grams Dry Yeast,
500 grams White Flour,
50 grams Caster Sugar,
2 teaspoon Mixed Spice,
200 grams Mixed Dried Fruits.

For the Cross and Glaze:-

Honey for brushing,
3 tablespoons all-purpose flour.

Preparation Method:-

1. Take a bowl and add flour, salt, mixed spice and sugar, butter, dried fruits and yeast. Beat eggs and pour into this mixture.
2. Mix the ingredients with warm milk to form a moist dough. Leave for 5 minutes. Bring dough out of the bowl and cut the dough into 8 equal pieces.
3. Shape the dough into buns placing on a floured surface. Place in baking sheet. This will take 30 minutes.
4. In the meantime, prepare glaze. Mix the flour with 2 tablespoons of water to make a paste. Pour into a plastic food bag. Make a nick in one of the corners.
5. Take the buns out. Make crosses on top of each bun. Bake for another 15 minutes until risen and golden. Brush buns with honey. Serve!

Happy Easter 2015!

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