Ostara buns and Hot Cross Buns
I loved singing that nursery rhyme from my youth, I would sing this rhyme while waiting for these delectable pastries to come out of the oven. "Hey it was better then saying "mum aren't they ready yet"😊
There are a number of English traditions revolving around hot cross buns. It is believed that if you bake yours on Good Friday, they will not spoil or grow mold.
Another custom says that sailors should take a hot cross buns on their travels to prevent shipwreck.
The cross on the bun comes from a superstition that marking the bun so would prevent the Devil from getting into the baked goods. Interestingly, it’s possible that breads with crosses on top were baked by the ancient Greeks, which makes the whole idea pre-Christian anyway.
If you are weary of Hot Cross Bun's this might renew your taste buds. Think of it as a Celtic Cross, the four equal armed cross of balance within the circle. You have two Equinoxes crossed by the two Solstices, the four seasons, the four Sacred Directions of North, East, South and West and the five elements of Earth, Air, Fire and Water with Spirit at the Centre. The circumference represents the cycle of the year, the circle of life, with the still point of balance at its centre. (Brazenly lifted from Glennie Kindred's book of 'Sacred Celebrations').
Hot cross bun recipe
Ostara Buns
4 cups pastry flour
2 cups sugar
1/2 cup vegetable shortening
1 tube almond paste
1/2 teaspoon baking powder
1 teaspoon cinnamon
5 eggs, slightly beaten
Icing
1 cup confectionary sugar
1/4 teaspoon almost extract
1 tablespoon soft butter
4 teaspoons water
Preheat oven to 375*F. Combine bun ingredients in large bowl until a medium-soft dough forms. Add a little flour as needed for consistency. With your hands, shape biscuit-size balls. Slightly flatten the balls when you place them on an ungreased cookie sheet. Bake until golden brown, 15-20 minutes. Cool. Beat icing
ingredients together until smooth. Frost buns with large cross (+) with icing. Great for an Ostara breakfast
Hot-cross buns!
Hot-cross buns!
One a penny, two a penny,
Hot-cross buns!
If you have no daughters,
Give them to your sons;
One a penny, two a penny,
Hot-cross buns!
There are a number of English traditions revolving around hot cross buns. It is believed that if you bake yours on Good Friday, they will not spoil or grow mold.
Another custom says that sailors should take a hot cross buns on their travels to prevent shipwreck.
The cross on the bun comes from a superstition that marking the bun so would prevent the Devil from getting into the baked goods. Interestingly, it’s possible that breads with crosses on top were baked by the ancient Greeks, which makes the whole idea pre-Christian anyway.
If you are weary of Hot Cross Bun's this might renew your taste buds. Think of it as a Celtic Cross, the four equal armed cross of balance within the circle. You have two Equinoxes crossed by the two Solstices, the four seasons, the four Sacred Directions of North, East, South and West and the five elements of Earth, Air, Fire and Water with Spirit at the Centre. The circumference represents the cycle of the year, the circle of life, with the still point of balance at its centre. (Brazenly lifted from Glennie Kindred's book of 'Sacred Celebrations').
Hot cross bun recipe
4 cups pastry flour
2 cups sugar
1/2 cup vegetable shortening
1 tube almond paste
1/2 teaspoon baking powder
1 teaspoon cinnamon
5 eggs, slightly beaten
Icing
1 cup confectionary sugar
1/4 teaspoon almost extract
1 tablespoon soft butter
4 teaspoons water
Preheat oven to 375*F. Combine bun ingredients in large bowl until a medium-soft dough forms. Add a little flour as needed for consistency. With your hands, shape biscuit-size balls. Slightly flatten the balls when you place them on an ungreased cookie sheet. Bake until golden brown, 15-20 minutes. Cool. Beat icing
ingredients together until smooth. Frost buns with large cross (+) with icing. Great for an Ostara breakfast
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