It seems to be a trend these days that everything old becomes new again. With that in mind, let’s bring back some ancient traditions this Easter.
Did you know that decorating eggs dates back thousands of years? There are different legends about how the white shells miraculously changed into beautiful colors. I really like the idea of this and I for one will be enjoying an egg craft with my daughter this Easter.
It’s so simple! All you have to do is boil some eggs and dip them in food coloring. Decorate them with pencil first; the wax will resist staining, so you’ll end up with a variety of colors that shine. For another nice effect, put stickers of different shapes on the eggs, dip them in the dye, and when they dry, remove the stickers. It looks great and it’s a lot of fun.
Now a real treat awaits you. I am about to give you a recipe that dates back to 1930 when my grandfather was an apprentice in a bakery; he later he owned his own bakery. I remember waiting in anticipation for Grandpa to walk through the door with our Easter buns. They were and are hands down the best Easter buns I have ever tasted and I am so excited to continue this tradition with my family for years to come. I hope you enjoy making them but more than that, eating them!
Hot Cross Buns:
Combine in a large bowl: 1 cup scalded milk, 1/2 cup butter, 1/2 cup sugar, and 1 teaspoon salt. cold to warm
Mix 1 teaspoon of sugar with 2 tablespoons of warm water and sprinkle with 1/2 packet of compressed yeast or 3/4 oz of dry yeast. Let it sit for 5-10 minutes until it dissolves, then stir it up and add it to the first mix. Also add 1 beaten egg, 3/4 cup sultanas, 1 teaspoon cinnamon, 1/4 teaspoon allspice, and 3 1/2-4 cups flour.
Stir well to make a nice smooth dough. Put it in a clean greased bowl, brush with melted fat, cover with a kitchen towel and let rise in a warm place until doubled in volume. Then turn out onto a lightly floured board, knead for 1 minute and form into 2-inch or 2-ounce balls, placing them side by side on a greased cookie sheet. Cut a deep cross into each bun with greased scissors.
Cover with a cloth and let rise again until doubled in volume. Bake in a hot oven (220c) for about 25 minutes. When the buns are cooked, brush on the glaze made from: 1 tablespoon sugar, 1 tablespoon boiling water. About 16 years ago.
