Friday, 10 April 2009

Easter wouldnt be easter without hot cross buns!

Traditional Food for Easter
It is traditional to eat warm 'hot cross buns' on Good Friday. Hot Cross Buns with their combination of spicy, sweet and fruity flavours have long been an Easter tradition.
Why do we eat Hot Cross Buns ?
The pastry cross on top of the buns symbolises and reminds Christians of the cross that Jesus was killed on. The buns were traditionally eaten at breakfast time, hot from the oven. They were once sold by street vendors who sang a little song about them.

"Hot cross buns, Hot cross buns, One a penny, two a penny, Hot cross buns."

What is Good Friday?
On Good Friday, Christians remember the day when Jesus was crucified on a cross.
When is Good Friday?
Good Friday is the Friday before easter sunday (Easter Day). The date of Good Friday changes every year.

Hot cross buns recipe
Makes: 12 buns
Preparation time: 10 minutes, plus 2 hours rising Cooking time: 20 minutes
Ingredients5ml(1tsp) caster sugar300ml (½pt) warm milk15ml (1tbsp) dried active yeast450g (1lb) strong plain flour75g (3oz) Country Life English butter, diced50g (2oz) light brown sugar10ml (2 tsp) ground mixed spice 5ml (1tsp) ground cinnamon1 medium egg150g (5oz) luxury dried mixed fruit
100g (4oz) shortcrust pastry1 egg, beaten, to glaze
For the sugar glaze:50g (2oz) caster sugar30ml (2tbsp) water

Place the warm milk in a jug and stir in the caster sugar. Sprinkle the yeast over the surface and leave to stand for 10 minutes until frothy. Place the flour in a bowl, rub in the butter and stir in the sugar and spices. Whisk the egg into the yeast mixture. Make a well in the centre of the flour, add the yeast mixture and mix to a soft dough.
Knead the dough on a lightly floured surface for 5 minutes until smooth and pliable. Place the dough in a bowl and cover with oiled cling film. Leave in a warm place for 1- 1¼ hours until doubled in size.
Mix in the dried mixed fruit, then knead on a lightly floured board for a further 5 minutes or until smooth. Divide the dough into 12 equal pieces, knead each into a ball and place apart on a greased baking tray. Flatten them slightly, brush with egg wash, then roll out the pastry and cut into narrow strips. Use to make a cross on top of each bun. Cover with cling film and leave to rise in a warm place for 45-60 minutes until doubled in size.
Preheat the oven 200ÂșC, gas mark 6, bake for 18-20 minutes, until risen and golden. Place the sugar in a small pan with the water. Heat gently to dissolve the sugar, then boil rapidly for 2 minutes. Brush the hot syrup over the buns, then cool on a wire rack.
Delicious served toasted spread with butter.

What a better way to spend some time with your family making some buns ready for the morning! yum yum

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