Traditions are especially important when you move frequently. They tell you that, wherever you are, things are still the same. Home is here because you're doing something you've done before, like planting a tree for a child's birthday or having oyster stew on Christmas, or in the case of Easter, enjoying hot cross buns.
Plump and sweet, filled with raisins or currants, criss-crossed with frosting and served while still warm, hot cross buns are about as honey as you can get.
As for tradition, hot cross buns seem to have been made by everybody, including Egyptians, Greeks, Romans, the Aztecs and Incas, as well as the Anglo-Saxons, who made the buns in honor of their goddess Eastre, whose name-day fell in the spring. With the advent of Christianity in Britain, bakers started making the buns with a cross to ward off the evil of Good Friday.
But so much for history. What really matters is that by making hot cross buns this Easter, you could start a new tradition for your family. But they are so tasty, don't wait for Easter. Enjoy them all year long-in moderation of course.
Hot Cross Buns
1 package (1 tablespoon) active dry yeast
1 teaspoon sugar
½ cup lukewarm water, 105-115 degrees
¼ cup butter or margarine, cut into small pieces
½ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup scalded milk
2 eggs, at room temperature
4-5 cups flour
½ cup raisins or currants
In a small measuring cup, dissolve yeast and 1 teaspoon sugar in water. Set aside.
In the large bowl of an electric mixer, place butter or margarine, ½ cup sugar, cinnamon, nutmeg and salt. Add scalded milk and cool to lukewarm, 105-115 degrees. Add yeast mixture and eggs and mix together until well blended. Add 2 cups flour and beat on medium speed for 2 minutes, or mix well by hand.
By hand, gradually add enough flour to make a soft dough, and turn out on a floured board. Knead for 8 to 10 minutes, adding raisins or currants and additional flour as necessary to make dough easy to handle.
Place dough in a greased bowl and turn dough upward to grease top. Press dough down evenly and cover with a towel. Place in a warm place, and let dough rise until double in bulk, about 1 ½ hours.
Go To Page: 1 2
| Here's the follow-up discussion on this article: | View all related messages |
For a complete listing of article comments, questions, and other discussions related to Eve Carr's Gourmet Travel topic, please visit the Discussions page.