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March 17, 2008
Rise & Shine
Happy St. Patrick's Day! As an Irish gal, I know soda bread and corned beef ought to be top of mind, but all I can seem to think about today is Hot Crossed Buns! Ok, it's not that far fetched, Good Friday is just a few days away, which means you might want to start thinking about those sweet toothsome little buns too! Why? Because they are just about the best little bun around.
Historically speaking, hot crossed buns have been linked to everything from pagan offerings to the Christian crucifix. But though similar little cakes were thought to be eaten around Spring celebrations even by the Ancient Greeks, we may have the Tudors, specifically Queen Elizabeth I, to thank for to linking them to Easter, due to her law that forbade their sale any other day (except Christmas).
Luckily for us, we can bake them anytime, so why not get started? What's the matter--you afraid of a little yeast? Don't worry, we've labored over this recipe so you don't have to. They even passed the Erik Pinkston test. Erik, a student at the Culinary Institute of America and our most recent test kitchen intern, had never made bread in his life when I put this recipe in his hands. Not only that, he has a classic baker's handicap -- warm hands -- which can make kneading dough a sticky situation. Still, with a little help from an old baker's tip* he turned out bun after beautiful bun that none of us could resist.
So what do sweet yeasted buns have to do with good health? Traditional foods, often eaten around the holidays (religious or otherwise), feed the spirit and the soul--and that's good nutrition too!
Sarah Copeland, Food Network Kitchens
*If you're like Erik, and the thought of making fresh bread makes your palms sweat, keep a bowl of ice water and a dry towel by your side. When things get sticky, plunge your hands in to cool off, then pat them completely dry before kneading.
Posted by Food Network at March 17, 2008 10:45 AM
Comments
Delicious...and who doesn't remember playing "Hot Cross Buns" on the recorder in elementary school? I think I'll make these for my Easter brunch. Thanks for sharing. I devour your posts and your recipes!
Posted by: Jocelyn at March 18, 2008 6:35 PM