Did you know ? ...
Good Friday is the day on which Christians commemorate the crucifixion and death of Jesus Christ on the Cross. The date depend on the date of the first full moon on or after 21 March, so is the date of Good Friday.
Some catholics treat Good Friday as a day of fasting, while others observe a partial fast involving the exclusion of meat.. In some areas of the UK, it is common to eat hot cross buns. These are made of leavened dough, to which sugar, currants and spices have been added. The top of the bun is marked with a cross made of flour and water paste. The buns are eaten as they are or split in half, toasted and spread with butter.
Hot Cross Bun - Recipe and photos by Bindu
"The aromas from these spiced hot cross buns will make your kitchen smell amazing".
Cooking Time : 2.5 hours - Yield : makes 16
2 1/2 tsp active dry yeast
3/4 cup warm milk
3 1/4 cup all purpose flour
1/4 cup plus 1 teaspoon granulated white sugar
2 tsp ground spices (1/2 tsp cardamom, 1/2 tsp allspice, 1/4 tsp cloves, 1/4 nutmeg)
1 tsp salt
4 tsp butter softened
2 eggs room temperature
1/2 cup currans
1/4 cup chooped candied citrus peel
2 tsp grated orange zest
Glaze : 1 egg, 1 tsp milk
Frosting : 1 teaspoon milk, 3 to 4 tsp powdered sugar
In a bowl, stir together 1/4 warmed milk + 1 teaspoon sugar. Sprinkle the yeast over the mix et stir for 5-10 minutes until foamy.
In a large bowl, vigorously whisk 3 cups of flour, salt, spices and 1/4 sugar.
Create a well in the flour, add foamy yeast, butter, eggs and remaining milk. Using a wooden spoon, mix the ingredients until well incorporated. The mixture should be shaggy and quite sticky. Add currants, candied peel and orange zest.
Start to knead the dough using your hands. Slowly sprinkle in additional flour, a tsp at a time, kneading to incorporate after each addition, until the flour is slightly sticky.
Form a ball of dough place it in a cover bowl with a damp cloth for 1.5 hours, until dough has doubled in size.
Press down gently to compress the dough. Roll the ball into a log shape and cut it in 2 halves. Place 1 back in the bowl while working with the other, cutting it into 8 equal pieces.
Take the individual pieces and form them into smooth mounds, placing them 1 1/2 inches apart on a baking sheet.. Do the same with the remaining dough. Cover with cling wrap at room temperature for 30 minutes to double volume.
Preheat oven to 190 deg. C> prepare egg wash by whisking the ingredients together. Cut a cross pattern on the bun fairly deep and brush the egg wash on it.
Place in oven for 9-10 minutes until buns are slightly browned and let it cool down onto a wire rack.
Paint a cross on top of the buns when buns are cool with the frosting mix.
Placemat designed by Lemongrass & Aubergine
Plates, cutlery and napkin ring from Sabre. Paris
Some products can be bought either on www.lemongrass-aubergine.com and all in our shop Lemongrass & Aubergine in Cluny Court # 02-26. Singapore.