FaerieChar
Guardian
Global user
Registered: 07-2008
Posts: 534
|
|
Reply | Quote
|
|
 HOT CROSS BUNS
A traditional favorite on Good Friday in England, Hot Cross Buns are a spicy currant or raisin studded yeast bun, topped with a "Cross" of lemon flavored icing. While Christians have adopted the cake and the symbolism of the cross, it wasn't always so. To Pagans then as now, the cross was symbolic of the sun wheel, which symbolizes perfect balance at the time of the Spring Equinox.
Hot Cross Buns were probably originally used in ceremonies and rituals and the Christian Church attempted to ban the buns, although they proved too popular. Left with no alternative but defeat, the church did the next best thing and "Christianized" the bread with Queen Elizabeth I passing a law which limited the bun's consumption to proper religious ceremonies, such as Christmas, Easter or funerals.
Ingredients:
1 Cup milk
2 Tablespoons yeast
1/2 Cup sugar
2 Teaspoons salt
1/3 Cup butter, melted and cooled
1 Teaspoon cinnamon
1/2 Teaspoon nutmeg
4 eggs
5 Cup flour
1 1/3 Cup currants or raisins
1 egg white
Glaze:
1 1/3 Cups confectioner's sugar
1 1/2 Teaspoons finely chopped lemon zest
1/2 Teaspoons lemon extract
1- 2 Tablespoons milk
Makes 2 dozen
In a small saucepan, heat milk to very warm, but not hot (110°F if using a candy thermometer). Fit an electric mixer with a dough hook. Pour warm milk in the bowl of mixer and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes.
With mixer running at low speed, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually add flour, dough will be wet and sticky, and continue kneading with dough hook until smooth, about 5 minutes. Detach bowl, cover with plastic wrap and let the dough "rest" for 30-45 minutes.
Return bowl to mixer and knead until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. The dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish and cover with plastic wrap and let rise overnight in the refrigerator. Excess moisture will be absorbed by the morning.
Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.
Pre-heat oven to 400° F.
When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, reduce heat to 350° F, then bake until golden brown, about 15 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross, pentagram or whatever pattern you prefer to use.
Serve warm, if possible.
---
FaerieChar
|
|
4/9/2009, 1:57 am
|
Send Email to FaerieChar
Send PM to FaerieChar
|
Zonipa
Witch Helper
Global user
Registered: 11-2005
Location: Heart of the Ozarks
Posts: 5206
|
|
Reply | Quote
|
|
Re: HOT CROSS BUNS
These are yummy!
Thanks for the wonderful recipe and the great information 
|
|
4/9/2009, 6:02 am
|
Send Email to Zonipa
Send PM to Zonipa
Yahoo
Blog
|
Morika
Celestial Member
Global user
Registered: 01-2008
Location: www.underthenewmoon.com
Posts: 1168
|
|
Reply | Quote
|
|
Re: HOT CROSS BUNS
Oooo, yum!
---
Every New Moon...New Beginnings...Fresh Start.
Morika
|
|
4/9/2009, 7:07 pm
|
Send Email to Morika
Send PM to Morika
|
