![]() Stir and heat until very warm but not boiling. Step 1 For the buns: Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan.Hot cross buns are so easy to make, they just take a little time so making the dough beforehand it a great time-saver. Just cover it with plastic wrap and store it in the fridge until you're ready to finish the buns for Easter brunch the next day. You sure can! Get a head start by making the dough (through Step 3) the night before. They're the perfect Easter weekend treat! They're sweet, but not too sweet! Sugar, cinnamon (plus cardamom, nutmeg, or allspice), and a handful of raisins are folded into the dough, then the icing piped on top adds another touch of sweetness. On the sweetness scale, think of a bun that's somewhere between a dinner roll and a frosted cinnamon roll. They're puffy, perfect little yeasted buns filled with tangy raisins and heavenly spices, and decorated with a cross of sugary icing. My mom used to make them and now I do, too. (The line is kind of blurry.) Either way, hot cross buns are a meaningful Easter tradition. I'm not sure if that's due to inherent powers in the buns… or just all the yummy carbohydrate goodness. And friends who gift one another with hot cross buns every year are said to remain friends for life. Some sailors took hot cross buns on their voyages to ensure their ships wouldn't sink. Some bakers believed that holding on to one hot cross bun and hanging it in the kitchen meant that all yeast products in the coming year would rise successfully. There's so much legend and lore behind hot cross buns, which date back to the old country.Įnglish folklore said that hot cross buns baked on Good Friday would never spoil throughout the following year. To me, hot cross buns are as synonymous with Easter as scrambling around town to buy Easter Egg dye kits and basket fillers.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |