Tastefully Tuesday...

With Easter coming up I thought I would share a recipe for one of my favorite treats, Hot Cross Buns.  The buns, believed to pre-date Christianity are said to have been made by the Saxons to honor the goddess Eostre, the cross divided the bun into four quarters representing the phases of the moon, and the name Eostre may be where the word Easter originated.  When the church came they tried to ban the practice but it was so ingrained in the culture that they allowed the buns, but only for reliogous pourpeses like Easter, Chrismas and Funerals.  One of the superstisions associated with the buns I really love says that sharing a hot cross bun will guarantee friendship through the year, espically when the "toast" of "Half for you and half for me, Between us two shall goodwill be" is said before eating.

Hot Cross Buns
Recipe from Fabulous Foods

1 cup milk
2 tablespoons yeast
1/2 cup sugar
2 teaspoons salt
1/3 cup butter, melted and cooled
1 teaspoon cinnamon
1/2 teaspoons nutmeg
4 eggs
5 cups flour
1 1/3 cups currants or raisins
1 egg white

Glaze
1 1/3 cups confectioner\'s sugar
1 1/2 teaspoons finely chopped lemon zest
1/2 teaspoons lemon extract
1- 2 tablespoons milk

In a small saucepan, heat milk to very warm, but not hot (110°F if using a candy thermometer). Fit an electric mixer with a dough hook. Pour warm milk in the bowl of mixer and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes.

With mixer running at low speed, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually add flour, dough will be wet and sticky, and continue kneading with dough hook until smooth, about 5 minutes. Detach bowl, cover with plastic wrap and let the dough \"rest\" for 30-45 minutes.

Return bowl to mixer and knead until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator (see note at right if you\'re in a hurry). Excess moisture will be absorbed by the morning.

Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

In the meantime, pre-heat oven to 400° F.  When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350° F, then Bake until golden brown, about 15 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible.

Todays no cook option is a free order of Zeppole Italian Style Doughnuts from Maggiano's.  Be sure to join the Email list for more coupons in the future. This coupon is not good with other offers or on delivery or take out orders, limit one per table and expires on May 4, 2011. 


I hope you are all having a great Tuesday!

C.Q.