Unicorn (Unicorn@Indenial.com)
Sun, 04 Apr 1999 00:10:15 -0500
Thanks to reader Lois Wolffe for today's food funny, which is
decidedly more sophisticated than some we have had.
Descartes went into this seedy, sleazy pub. The barman said to him
'Can I get you anything?'. Descartes looked around at the peeling
nicotine stained wallpaper, the filthy bar, the coughing old men in
the corner and the dirty glasses, and replied 'I think not' - and he
suddenly vanished from sight.
Today's Easter recipe is for a sweet bun traditionally served on Good
Friday. So I'm a little late getting it to you. How about we say
that I'm sending it well in advance of Good Friday, 2000?
Hot Cross Buns
1 cup (250 ml) milk
1 Tbs (15 ml) sugar
1/4 tsp (1 ml) cinnamon
A grating of fresh nutmeg
1/4 cup (60 ml) currants or raisins
2 Tbs (30 ml) finely chopped citron
2 Tbs (30 ml) butter
1/2 tsp (2 ml) salt
1 package (1 Tbs, 15 ml) active dry yeast
1 egg
2+2/3 cups (650 ml) all-purpose flour
For the frosting:
1/2 cup (125 ml) confectioner's (powdered) sugar
2 tsp (10 ml) hot milk
1/4 tsp (1 ml) vanilla extract
Combine the milk, sugar, cinnamon, nutmeg, currants or raisins,
citron, butter and salt in a small saucepan and heat over a low flame
until the sugar is dissolved, the butter has melted, and the milk is
luke warm (110F, 43C). Sprinkle the yeast over the milk mixture and
allow to proof for 15 minutes. Beat the egg into the milk mixture,
and combine with half the flour in a mixing bowl. Turn the dough out
onto a floured surface and knead the rest of the flour in, using only
enough to form a dough that can be handled easily. Place in a greased
bowl and allow to rise until doubled in volume. Shape the dough into
18 balls and place in rows on a greased baking sheet. Using a sharp
knife or razor blade, cut a cross into the tops of the balls. Cover
with a dish towel and allow to rise until doubled in volume. Bake in
a preheated 425F (220C) oven for 20 minutes, until golden brown.
Meanwhile, combine the frosting ingredients, stirring until smooth.
Allow the buns to cool before spooning or piping the frosting on the
cross made by the cuts in the dough. Makes 18 buns.
This archive was generated by hypermail 2.0b3 on Sun Apr 04 1999 - 09:00:01 EDT