Well it's Good Friday and time for some Hot Cross Buns and good memories! Mom made Hot Cross Buns all year round. They were a favorite to take on their weekly fishing trips. Back in the 70's I gave her a recipe for them I found in my Sunset Magazine's Bread recipe book...I still have it! Today I tweeked the recipe and added some K.A. Organic White Wheat, Brown Sugar, some very fresh veitnamese cinnamon, grated nutmeg and cloves along with my home grown citrus lemon and orange candied peels,organic currants and a little orange juice. The cross is made with a lemon glaze. They were basted with egg yolk just before baking...Mom would have been pleased! They are very tasty...Oh yes, and saved one for the tradition/superstition that hanging a hot cross bun on Good Friday assures it will never mold and protects the home from fires and your breads will always rise!....We need all the protection from fires we can get here in So. Calif. and of coarse who doesn't want their bread to rise! Ha, Ha...I have the perfect place for my bun.
I had 30 buns...29 to eat!
Very Tasty...but not as good as Mom's! She made hers a lot bigger!
This was my husbands 'Mike' mothers little house she brought back many years ago from Mexico! Being Irish and being somewhat superstitious...why not...I'll let you know if it molds! ; )
note: His little pan of buns!
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They look so good that make me hungry!
Hi Jw and thank you, Yep! It'll never be as good as Mom's! Enjoy your Easter too!
Sylvia
Hi Pamela and althetrainer, thank you and have a nice Easter Sunday.
Sylvia
but I think your little house is Peruvian.Great looking buns!
Patricia
Thank you, Patricia, Yes, I would say they are little Peruvian people...she lived in Mexico for many years and brought it back home to US!
Sylvia
Those hot cross buns look wonderful!
Does the egg glaze make for a crunchy/crispy top or does it soften after cooling?
Have a great easter,
FP
Thank you, I didn't bother to much with the shaping but they are nice and soft. I don't think the yolk glaze affects the crust very much other than to make it shiny...it wasn't crunchy/crispy...I like using just the yolk or the whole egg and a tiny bit of water or milk mixed in...I don't like just using the white because it can look a little pale/whittish if it's not applied just right...yolk glaze is my favorite for shining up the crust while baking. Happy Easter to you and yours!
Sylvia
hi sylvia
delisyoso again nice cross buns for your good friday
vincent
Hello Vincent, Thank you for the nice compliment!
Sylvia