Post by Daphne on Apr 20, 2011 17:40:07 GMT -5
Hot Cross Buns - A Good Friday Tradition
Hot Cross buns have long been a symbol of Good Friday. Today they are sold in bake shops and supermarket bakeries throughout the Easter season. Each bun has an icing cross on top to signify the crucifixion.
Although they have been a Lenten and Good Friday tradition for centuries, Hot Cross Buns were not always associated with Christianity. Their origins lie in pagan traditions of ancient cultures, with the cross representing the four quarters of the moon. During early missionary efforts, the Christian church adopted the buns and re-interpreted the icing cross. In 1361, a monk named Father Thomas Rockcliffe began a tradition of giving Hot Cross Buns to the poor of St Albans on Good Friday.
In years that followed, many customs, traditions, superstitions, and claims of healing and protection from evil and were associated with the buns. In the 16th century, Roman Catholicism was banned in England, but the popularity of Hot Cross buns continued. Queen Elizabeth I passed a law banning the consumption of Hot Cross Buns except during festivals such as Easter, Christmas and funerals.
And here is a recipe:
WWWCOF Seasonal Regional Favourites
Kailah's Hot Cross Buns
WWWCOF Seasonal Regional Favourites
Yield: 12 Pieces
Kailah/England
1 lb (450g) strong white bread -flour
3 oz (75g) sultanas
2 oz (50g) currants
1 egg, beaten with enough milk to make 1/4 pint
1/2 teaspoon salt
2 oz (50g) butter * 1/2 pint (150ml) warm water
1 sachet fast action yeast
2 oz (50g) caster sugar
2 teaspoons mixed spice
2 teaspoons ground cinnamon
For The Glace
1 Tablespoon Sugar
1 Tablespoon Milk
1 Tablespoon Water
Mix together the flour and salt, then rub in the butter. Stir in the yeast, sugar, spices and dried fruit. Stir in the egg mixture and warm water mixing to a dough.
Turn out onto a lightly floured surface and knead well for 10 minutes by hand or 5 minutes with an electric mixer and dough hook. Divide dough into 12 pieces and shape into buns.
Place on a greased baking sheet. Cover with an oiled polythene bag and leave in a warm place until doubled in size.
To make a cross on the buns, score with a sharp knife. Bake for about 15 minutes in a pre-heated oven - 200 degrees C, 400 degrees F, Gar Mark 6.
To make the glaze, boil together the sugar, milk and water then brush over the cooked buns.
Both of these article came from our unique International cookbook: www.angelfire.com/planet/worldrecipes/index.html
Hot Cross buns have long been a symbol of Good Friday. Today they are sold in bake shops and supermarket bakeries throughout the Easter season. Each bun has an icing cross on top to signify the crucifixion.
Although they have been a Lenten and Good Friday tradition for centuries, Hot Cross Buns were not always associated with Christianity. Their origins lie in pagan traditions of ancient cultures, with the cross representing the four quarters of the moon. During early missionary efforts, the Christian church adopted the buns and re-interpreted the icing cross. In 1361, a monk named Father Thomas Rockcliffe began a tradition of giving Hot Cross Buns to the poor of St Albans on Good Friday.
In years that followed, many customs, traditions, superstitions, and claims of healing and protection from evil and were associated with the buns. In the 16th century, Roman Catholicism was banned in England, but the popularity of Hot Cross buns continued. Queen Elizabeth I passed a law banning the consumption of Hot Cross Buns except during festivals such as Easter, Christmas and funerals.
And here is a recipe:
WWWCOF Seasonal Regional Favourites
Kailah's Hot Cross Buns
WWWCOF Seasonal Regional Favourites
Yield: 12 Pieces
Kailah/England
1 lb (450g) strong white bread -flour
3 oz (75g) sultanas
2 oz (50g) currants
1 egg, beaten with enough milk to make 1/4 pint
1/2 teaspoon salt
2 oz (50g) butter * 1/2 pint (150ml) warm water
1 sachet fast action yeast
2 oz (50g) caster sugar
2 teaspoons mixed spice
2 teaspoons ground cinnamon
For The Glace
1 Tablespoon Sugar
1 Tablespoon Milk
1 Tablespoon Water
Mix together the flour and salt, then rub in the butter. Stir in the yeast, sugar, spices and dried fruit. Stir in the egg mixture and warm water mixing to a dough.
Turn out onto a lightly floured surface and knead well for 10 minutes by hand or 5 minutes with an electric mixer and dough hook. Divide dough into 12 pieces and shape into buns.
Place on a greased baking sheet. Cover with an oiled polythene bag and leave in a warm place until doubled in size.
To make a cross on the buns, score with a sharp knife. Bake for about 15 minutes in a pre-heated oven - 200 degrees C, 400 degrees F, Gar Mark 6.
To make the glaze, boil together the sugar, milk and water then brush over the cooked buns.
Both of these article came from our unique International cookbook: www.angelfire.com/planet/worldrecipes/index.html