Helen Drysdale out of helen’s kitchen Hot cross buns

‘Hot cross buns, hot cross buns!

One ha’penny, two ha’penny, hot cross buns!

If you have no daughters, give them to your sons,

One ha’penny, two ha’penny, hot cross buns!’

It is said this rhyming cry was used by the English street vendors selling their sweet, spiced buns at Easter time. Hot cross buns have been associated with Easter since the 14th century. Anglican monk, Brother Thomas Rodcliffe, baked the buns at St Albans Abbey, marked them with a cross and distributed the buns to the poor on Good Friday. They soon gained popularity around England and they became a symbol of the Easter celebrations. For Christians, the cross on the bun represents the crucifixion of Jesus, the spices inside the buns symbolize the spices put on the body of Jesus after He died, and the lemon peel to reflect the bitterness of His time on the cross.

By the late 1500s, many English people believed the buns had magic or healing powers. Queen Elizabeth I passed a law restricting their sale to only Good Friday, Christmas, and funerals as they were simply too special to be eaten any other day. At that time most of the baking was done by bakers and sold. To get around this, the people baked the buns in their own homes. If they were caught baking them outside the allotted time, they were forced to give all the buns to the poor. Eventually the law was withdrawn due to the difficulty to enforce. It is believed that a hot cross bun shared with a friend will assure friendship for the coming year. So with that in mind, bake up some of these special buns and share them with your family and friends. Have a Blessed Easter weekend.

Hot cross buns

1 envelope active dry yeast (2 1/4 tsp.)

1 tsp. sugar

1/2 cup warm water (105°F to 115°F)

2 eggs

3/4 cup warm milk

1/4 cup melted butter

1/4 cup sugar

3 1/4 - 4 cups of flour

1 tsp. salt

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. cloves

1 cup raisins or currants

1/2 cup candied lemon or orange peel or a mixture of both

Glaze:

1 egg yolk

1 tbsp. milk

Icing for cross:

1 Tbsp. milk

1/3 cup icing sugar

Put the raisins to soak in hot water. When ready to use dry well on a paper towel. Meanwhile, in small bowl, stir the 1 tsp. of sugar into the warm water until the sugar is dissolved; sprinkle in yeast. Let stand until frothy, about 10 minutes. In a stand mixer add the eggs, milk, butter and sugar and mix. Mix in the yeast mixture. In a small bowl add 2/1/2 cups of the flour, salt and spices. Add to the mixing bowl and beat with dough hooks for 5-7 minutes. Stir in part of the remaining flour gradually. Add enough to make a soft dough which leaves sides of bowl. Turn out dough onto lightly floured work surface. Sprinkle with raisin and lemon peel; knead to combine. Place in lightly greased bowl. Turn dough to grease top. Cover with a tea towel. Let rise in warm place until doubled about 60 to 90 minutes. Divide into about 16 equal pieces. Shape each piece into a smooth ball. Place 2” apart on lightly greased baking sheet. Flatten balls slightly; cover with tea towel. Let rise in warm place until doubled in size, about 1 hour. Prepare the egg wash by whisking together the egg and milk. Brush over the buns. Bake in preheated oven at 375°F (190°C) for 15 to 20 minutes, or until golden brown. Let cool in pan for 5 minutes; transfer directly to rack to cool completely. Make the icing. Spoon into piping bag fitted with large plain tip or resealable plastic bag with 1 corner cut off; pipe cross shape on top of each bun. Serve to your favourite people.

Attorney

TAMMY

Hunt Miller & Co. LLP

Attorneys-at-law

Thursdays 10a.m.-3:30pm

14 Main St. (HMS Office) Carberry, MB

Phone 204-834-2044