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Sunday, September 11, 2016

Did You Know ::: Hot Cross Buns


National Hot Cross Buns day occurs September 11th. The buns are made with either currants or raisins and marked with a cross of icing on the top. Traditionally served during lent or Easter season as the cross is sign of crucifixion . 
There are many stories and superstitions behind Hot Cross Buns. English folklore includes stories of buns being baked and served on Good Friday not spoiling or molding during the year Buns are used as medicinal purposes according to folklore will help someone ill to quickly recover 
It is said that sharing a hot cross bun with another person is supposed to ensure friendship throughout the coming year. Saying "Half for you and half for me, Between us two shall goodwill be" is a saying commonly said at the time. 
There are those that believe that Hot Cross Buns protect you during a sea voyage It seems that many believe that these buns have magical powers and offer protection. Hanging a hot cross bun in a kitchen helps prevent the home from fire and ensure all bread turns out perfectly. The bun that hangs in the kitchen is replaced yearly.
Whatever your belief I do not know but try these buns my friend as they are tasty and good. Enjoy!!

1 tablespoon dry yeast
½ cup caster sugar
1½ cups lukewarm milk
4¼ cups bread (or plain/all purpose) flour, sifted
2 teaspoons mixed spice
2 teaspoons ground cinnamon
50 grams/1.8 ounces melted butter
1 egg
1 1/3 cups sultanas
1/2 cup mixed peel
Crosses
6 tablespoons plain (all purpose) flour
5 tablespoons water
Glaze
4 tablespoons sugar
2 tablespoons water
Place the yeast, 2 teaspoons of the caster sugar and all of the milk in a bowl and let it sit for 5 minutes to allow the yeast to activate (bubbles should appear on the surface and it should almost look like it’s foaming).
Sift the flour with the mixed spice and cinnamon. Add this to the yeast mixture along with the butter, remaining sugar, egg and sultanas and mixed peel – using the dough hook of the mixer and a low speed, mix until a sticky amalgamated dough forms.
Take it out and place on a very lightly flour dusted bench and knead for about 8 minutes or until the dough is elastic and smooth.
Place the dough in an oiled bowl, cover with a towel and let it sit in a warm place for an hour or until it’s doubled in size.
When doubled in size, place the dough onto the bench and divide into 12 portions. Roll each portion into a ball and place in a rectangular ovenproof tray, lined with baking paper (mine was 9 x 12 inches).
Cover with a towel and put in a warm place to rise again around 30 minutes to an hour. Once risen you can pipe the crosses over the top.
Crosses
Mix flour and water together to form a thick paste. Place in a piping bag fitted with a small nozzle (or a zip lock bag with a corner cut out) and starting from the edge of one bun, pipe a straight line along the centre of each bun till you reach the end of the tray. Repeat this until all buns have a vertical and horizontal line across them (a cross).
Once piped, this is placed in a preheated 200c/400f oven for 25-35 minutes (depending on your oven type) and bake until golden brown and well risen.
GlazePlace sugar and water in a small pan and cook over a low heat until the sugar dissolves and the liquid thickens. Brush this hot syrup generously over the tops of the hot buns as soon as they have been removed from the oven.
Enjoy warm or toasted with butter.

resource here

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