EASTER HOT CROSS BUNS, for GOOD FRIDAY
Nancy J. Patrykus
The connection for Hot Cross Buns, with the cross on top symbolizes Jesus on the cross.
They are traditionally eaten on Good Friday.
Rumor has it that if they are baked on good Friday, they will not mold.
It is believed that if you hang up a couple buns in your kitchen they will protect your kitchen baking endeavors and the cook!
The sweet apricots make this recipe top notch.
*Picture and recipe found at a Pillsbury baking site.
- beaten egg
- 2 tsp
- 3 c
- 3/4 c
- 3 Tbsp
- 1 Tbsp
- grated orange peel
- 1/4 c
- margerine, cut into pieces
- 1 tsp
- 1/4 tsp
- 2 tsp
- bread machine yeast or active dry yeast
- 6oz pkg dried apricots chopped (1 cup)
- 1/2 c
- powdered sugar
- 2 tsp
- orange juice
How to Make EASTER HOT CROSS BUNS, for GOOD FRIDAY
- 1In a small bowl, combine 1 Tablespoon of beaten egg and 2 teaspoons of water, cover and refrigerate.
Use a bread machine that makes a 1-1/2 lb loaf or larger..
Lightly spoon flour into measuring cup, level off.
Measure remaining ingredients carefully.
Follow bread machine directions for placing all dough ingredients ,except reserved egg mixture and apricots in the bread machine.
Select dough cycle..Do not use the delay circle.
Follow machine directions for starting machine.
- 2Spray large cookie sheet and work surface with non-stick cooking spray.
Remove dough from machine, place on sprayed surface.
Flatten dough slightly, sprinkle with apricots. Knead lightly to to distribute apricots.
Divide dough into 16 pieces.
With sprayed hands, roll each piece to form a ball.
Place 2 inches apart on sprayed cookie sheet.
Cover, and let rise in a warm place (80 to 85 F.)
until double in size.,...45-60 minutes.
- 3Heat oven to 350F.
Uncover dough, and make a cross on the top of each bun with a knife. Not to deep.
Mix reserved egg and water, brush rolls lightly
with the egg mixture.
Bake at 350 for 16-18 minutes until light golden brown.
Immediately remove from cookie sheet, cool on a rack for 20 minutes.
In a small bowl, combine powdered sugar and enough juice for frosting consistency, stir until smooth.
Place frosting in a amall reseable plastic bag.
Cut small opening in bottom corner of the bag.
Squeeze frosting onto rolls to form a cross on each bun.