愛薇塔樂學英文

復活節美食：Hot Cross Buns

愛思英語編者按：在復活節時間，目前還有些英國人會做 Hot Cross Buns（復活節十字麵包）。這種圓形麵包上面放十字架的麵包會做到過Lent 節日。

在復活節時間，目前還有些英國人會做 Hot Cross Buns。這種圓形麵包上面放十字架的麵包會做到過Lent 節日。當時 Oliver Cromwell 禁令這節日直到英國復辟後。那時這總麵包只有在受難節可提供，直到現在只有當月到復活節都可購買。全麥 “Hot Cross Buns”已在每年越來越受歡迎。

材料: (人數份量: 9人份烹調時間: ± 60分鐘)

1 oz (25 g) 新鮮的發酵粉

10 fl oz (1/2 pint) 溫牛奶

3 oz (75 g) 奶油

2 雞蛋, 須攪拌

1 lb (450 g) 全麥麵粉

1/2 茶匙鹽

1/2磨碎的肉荳蔻,

6 oz (175 g) 無核小葡萄乾

2 oz (50 g) 磨碎的橘皮蜜餞,

3 oz (175 g) 蜂蜜

十字:

4 oz (125 g)全麥麵粉製造的鬆脆皮

蛋汁:

1 雞蛋, 攪拌和 3 fl oz (90 ml) 牛奶

做法

撒一點發酵粉在一小盆裡加入一半的溫牛奶。在用另外一個盆，將剩餘的溫牛奶、雞蛋和奶油攪拌在一起。把全麥麵粉倒入攪拌的容器內在把鹽、肉荳蔻、無核小葡萄乾和橘皮蜜餞。把以放入容器的材料攪拌後挖一個小井在把以攪拌好的發酵粉、奶油和雞蛋在加蜂蜜一起攪拌。將麵粉揉成麵團後蓋上，放置一個半小時在比較暖的地方直到麵團發酵到兩倍大。

烤箱轉到 400F/200C/Gas 6。把麵團揉成十六個小圓形麵團。揉好的小麵團擺在考紙上，在把鬆脆皮切成細長條，使用鬆脆皮條做成十字架蓋過小圓形麵團上(因怕在考的時候麵團還會繼續發所以請把鬆脆皮條稍微長一點)。將蛋汁刷過一兩次在麵團上再放置20分鐘在拿去烤。請在烤箱下方放置一盤水讓烤箱有點蒸氣，這樣會考出來的麵包皮會薄又軟。

烤差不多 20 分鐘，或是烤到麵包有點金黃色。麵包可擺在網架上冷卻。供應時可把麵包切成一半塗點奶油。

Hot Cross Buns

Hot Cross buns are still made all over England around Easter time. At one time, buns with a cross on them were made all through Lent. They were banned by Oliver Cromwell and brought back again at the time of the Restoration. For a time they were only available on Good Friday but now they can be bought during the month leading up to Easter. Whole meal hot cross buns are becoming more popular each year.

Ingredients (No of Servings: 9 Cooking Time: Over 60 min.)

1 oz (25 g) fresh yeast

10 fl oz (1/2 pint) warm milk

3 oz (75 g) butter

2 eggs, beaten

1 lb (450 g) whole meal flour

1/2 teaspoon salt

1/2 nutmeg, freshly grated

6 oz (175 g) currants

2 oz (50 g) candied peel, chopped

3 oz (175 g) honey

Crosses:

short crust pastry made with 4 oz (125 g) whole meal flour

Glaze:

1 egg, beaten with 3 fl oz (90 ml) milk

Method

In a small bowl, sprinkle the yeast into half the milk. In another bowl, mix the eggs and butter into the remaining milk. Put the flour into a mixing bowl and add the salt, nutmeg, currants and candied peel. Make a well in the centre and put in the yeast mixture, butter and egg mixture and honey. Mix everything to a dough and knead it in the bowl. Cover it and leave it in a warm place for 1 1/2 hours or until it has doubled in size.

Heat the oven to 400F/200C/Gas 6. Knead the dough again and form it into 16 round buns. Lay them on floured baking sheets. Roll out the pastry and cut it into thin strips. Use these to make the crosses on the buns, hanging them over the dough loosely and letting them touch the baking sheets on each side. This allows for the expansion of the buns. Brush the buns with the beaten egg mixture and leave them in a warm place for 20 minutes to prove. Put a tray of hot water into the bottom of the oven to make it steamy. This gives the buns a thin, soft crust.

Bake the buns for 20 minutes, or until they are golden brown. Cool them on wire racks and serve them split and buttered.