Saturday, March 30, 2013
Recipe Corner: "Easy Hot Cross Buns"
A beloved Easter treat, hot cross buns are a popular during Lenten season and a Good Friday tradition to many. The preparation process with the rising of the yeast, mixing and all-around hoop jumping to get the dough just right can leave some frazzled and tired. This year, I tried a shortcut method by using Pillsbury refrigerated cinnamon rolls and my trusty candied fruit that I use to make fruitcakes during the Christmas season. My family and I were happy with the results.
I discovered some fun facts about the history of hot cross buns along the way. Marking crosses on baked goods such as breads and buns dates back to pre-Medieval times and was meant to be a visible sign that the bread was “blessed” and had the power to ward off evil spirits and help the longevity of the bread by stopping it from molding or becoming stale too quickly. One story says hot cross buns origins date to the 12th century when an Anglican monk placed the sign of the cross on the buns to honor Good Friday. I came across a fun old rhyme about hot cross buns that says, "Half for you and half for me, between us two good luck shall be".
Rather than serve them on Good Friday, I choose to make my own Easter tradition with this sweet delight and I serve them the following day, the day before Easter, which means we enjoyed ours today.
"Easy Hot Cross Buns"
1 can Pillsbury refrigerated cinnamon rolls with icing
1/2 cup candied fruit
Egg Wash Glaze:
1 tablespoon milk
Preheat oven to 400 degrees. Prepare egg wash glaze by whisking together one egg and one tablespoon of milk. Set aside. Remove each roll from can and place each on wax paper. Take each roll and gently knead dough together to form a ball of dough. Place each back on wax paper. Make a well in the middle of each ball of dough. Place 1 tablespoon of candied fruit in the middle of each ball of dough. Gently knead candied fruit into each ball of dough just enough to combine candied fruit into dough. Place back on wax paper. Place each one on baking sheet. Coat each with glaze. Bake 8-10 minutes or until golden brown in color. Remove from oven and cool. When cooled, drizzle icing in cross shape on top of each. Enjoy!
Disclaimer: This post is not a sponsored post by the Pillsbury company. I was not financially compensated by the Pillsbury company for this blog post. All opinions stated in this blog post are my own.