March 28, 2013
SPRING: Hot Cross Buns
What would Easter be without the hot cross bun?
Studded with dried currants and leavened with yeast, the bakery item is as much a herald of spring as chocolate bunnies and coloured eggs -- just with more religious significance. Traditionally the bun is eaten for breakfast on the Good Friday before Lent, the characteristic cross on its top a reminder of the sacrifice of Christ.*
Piousness aside, the challenge is to find a really good tasting example. Even though the original recipe was a rich one (containing saffron and costly spices), today's ubiquitous supermarket version tends to be an anemic, bready, tutti fruitti specimen. And there's no excuse for it. ... Continue Reading...
Filed in FOOD/Peak of the Season