ENGLAND: hot cross buns
History of hot cross buns has more than 250 years. Initially they were distributed to the poor Catholic monks. But Protestant England considered such “actions” dangerous and allowed to bake plump buns with a cross on top only on special occasions – namely, at Christmas and Easter. Since this sweet pastries in the UK have taken on Good Friday, for breakfast. Hot cross buns have an excellent taste and endowed mystical properties. According to legend, if you dry hot cross buns in the oven, the buns can be stored for a year and has protected the house from fire.
Sift 4 cups flour in a large bowl. Add 4 tbsp. grated frozen butter and rub it well with the flour. Add 1 tsp. dry yeast, a tablespoon of cinnamon, a large pinch of ground nutmeg and a cup of crushed any dried fruit. If you chose raisins, pre pour it with cognac and then roll in flour. Thoroughly mix.
Whisk two eggs and a cup of milk in a separate bowl and pour mixture into a bowl with the flour. Knead the dough, roll it out of the ball and, having covered with a towel, leave in a warm place for an hour.
Form round buns from the resulting dough.
Make a cross-shaped incision above and use a pastry bag to fill with a mixture of 2 tablespoons flour and 5 tablespoons water.
Send in an oven preheated to 200 C (400 F) for about 25 minutes.