Key Ingredient
Eleanor Nakama-Mitsunaga
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Hot cross buns
Hot cross buns
One a penny, two a penny, hot cross bunsThis children's ditty originated as a street vendor's tune to hawk this spring treat. Not only are these buns traditionally enjoyed around Easter, they have religious significance.
The basics: Hot cross buns are a lightly sweetened milk bread topped with a symbolic cross drawn in icing. It's been an English tradition for thousands of years to enjoy these buns on Good Friday in commemoration of the crucifixion of Christ, but they are said to have originated in pre-Christian times to celebrate the pagan spring festival. In some English households, the buns are hung in the kitchen to ward off evil spirits.
The buns are made from a yeast recipe that includes milk, butter, sugar, eggs, flour and spices such as cinnamon and nutmeg. Currants, raisins or some kind of candied fruit also are added. The dough is allowed to rise a couple of times, then formed into balls. Each ball is then slashed with a cross. After baking the slashes are filled with icing.
Selecting: The buns may come with candied fruit or simply with currants or raisins. The icing crosses vary from a standard white icing made of powdered sugar, to lemon curd. Chocolate hot cross bun recipes are showing up on various Web sites, although they haven't reached stores.
Storing: Keep covered or wrapped so they don't try out. They also may be frozen to be enjoyed after the holiday.
Use: These buns are ideal served warm or right out of the oven. Recipes are simple but take some time. For a quick and easy version, use prepared frozen bread dough (such as Parker House rolls), topped with raisins. Glaze with orange marmalade and fill the cross with an icing made of powdered sugar and milk.
Where to buy: The buns are available at many supermarkets and bakeries, including Liliha Bakery, Napoleons Baker at Zippy's and Saint Germain. They run anywhere from $2 to $3 for a half dozen or 75 cents to $1 apiece.
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
