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April 03, 2012
Holy Hot X Buns!

What would Easter be without the hot cross bun? Filled with currants and leavened with yeast, the bakery item is as much a herald of spring as chocolate bunnies and coloured eggs, however with more religious significance. The bun is traditionally eaten for breakfast on the Good Friday before Lent, and least that be too enjoyable in itself, the characteristic cross on its top is intended to remind us of the agony of Christ.*

Which may explain why it's always so difficult to find a really good tasting example. Even though the original recipe for the buns was a rich one, containing saffron and costly spices, today's ubiquitous supermarket version tends to be an anemic, bready, tutti fruitti specimen. And why should that be? If the sudden craze for donuts in this town has proven anything, it's that you can take almost any comfort food staple, upgrade the  ingredients, tweak the standard formula, and people will stand in line for it. Why should the hot cross bun be any different? ... CONTINUE READING...


Filed in FOOD/Peak of the Season.



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