Hot Cross Buns

Hot cross buns are a traditional good Friday and Easter bread. This sweet yeast bread is typically made with currants or raisins. We however love chocolate much more in our house. The bread has the symbol of the cross which can be cut in to the dough, made with glaze, or both.



Dough
5 Cup Flour

1/3 Cup Butter

1/2 Cup Sugar

1 1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/2 Tbsp Vanilla Extract

1 Cup Milk

4 Eggs

1 1/3 Chocolate Chips

1 Egg White

Glaze

1 1/3 Cup Confectioner's Sugar

1 1/2 Lemon Zest

1/2 tsp Lemon Extract

1-2 Tbsp Milk

In a medium bow melt the butter and then add the sugar, Cinnamon, nutmeg, and vanilla.

Warm milk but not to a boil and add to butter mixture. Once sugar is dissolved add eggs.

Once eggs are well incorporated add flour two cups at a time. This can be done in a Stand mixer

with dough hook or by hand Kneading the dough once enough flour has been added.Dough will be wet and

sticky continue kneading for about 5 minutes. Place ball in bowl and cover to rest for 15 minuets.

Knead again until smooth and elastic for about 3 more minuets. Add chocolate chips and knead till well incorporated.

Shape dough in to a ball, place in to a buttered dish, cover with plastic warp and let rise overnight. Any extra moisture will be absorbed by morning.

Let dough set at room temperature for about half-hour. butter baking pan(s) or line with parchement paper. Dived dough in to 24 equal pieces. Shape each in to a ball and place on a baking sheet about 1/2 inch apart. A muffin pan can also be used. Cover with clean kitchen towl and let rise in a warm, draft free place until dought had doubled in size. This will talk about 1 1/2 hours.

Pre-Heat while waiting to 400 degrees

when dought has riasin, take sharp or serrated knight and slash bune to creat a cross.Brush with egg whites and placce in oven. Bake for 10 minutes, then reduce to 350 degrees. Bake until golden brown about 10-15 more minuets. transfer to cooling rack.

Wisk together glaze ingeadients and spoon over buns to make a cross or spoon glaze in to ziplock bag and cut the corrner for more control over the glaze.



Best when servered warm.



Superstitions

English folklore includes many superstitions surrounding hot cross buns. One of them says that buns baked and served on Good Friday will not spoil or become mouldy during the subsequent year. Another encourages keeping such a bun for medicinal purposes. A piece of it given to someone who is ill is said to help them recover.

Sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year, particularly if "Half for you and half for me, Between us two shall goodwill be" is said at the time. Because of the cross on the buns, some say they should be kissed before being eaten. If taken on a sea voyage, hot cross buns are said to protect against shipwreck. If hung in the kitchen, they are said to protect against fires and ensure that all breads turn out perfectly. The hanging bun is replaced each year ("Hot Cross Buns". Practically Edible: The Web's Biggest Food Encyclopedia. Practically Edible. http://www.practicallyedible.com/edible.nsf/pages/hotcrossbuns. Retrieved 9 March 2009.)

Grown Up Grilled Cheese

One of my best friends came to visit me and we ate a lovly resturant named The Raven Grill. We all ordered the same grilled cheese that is now called the grown-up grilled cheese at our house.

2 Slices of sourdough bread
2-4 table spoons of Pesto
3 slices of freash mozzarella
1/2 of a Roma tomato
1 table spoon of butter or olive oil

Spread both slices of bread with pesto. If your new to pesto go light. If you know you love it already go to town like I do. It can be kind of strong so use as you see fit. Top with sliced mozzarella and tomatos. I spray the outside of the bread with olive oil , however butter works just as well.
Place in to a cool pan and bring it up to med heat. I find starting in a cold pan help give the cheese more time to melt. Flip when brown and server after both sides have brown. This is a great meal by its help, with a salad, frys and artichokes.