You know the nursery rhyme, "Hot cross buns! Hot cross buns! One a penny, two a penny, Hot cross buns!", but do you know why we eat these golden brown buns specifically on Good Friday? It all has to do with the end of Lent and the symbols represented in the bun itself. But before we look into that, we need to figure out where Hot Cross Buns originally came from The Origin of Hot Cross Buns View this post on Instagram A post shared by The Perfect Loaf (@maurizio) According to Smithsonian Magazine, the origins of the hot cross bun begin with a 12th-century monk who added a cross to baked buns in honor of the upcoming Easter holiday....
They are a terrific dessert to sleep on as well! Breakfasts and desserts around here often tend to be lemony, because lemons and sugar? It's a combination that infuses any food with sunshine. And of late, we can't stop grooving on these vibrant Vegan Lemon Rolls with a Sticky Lemon Glaze. The rolls are fluffy and tall and they are infused with lemon at every stage. There's lemon zest and lemon juice in the dough, in the filling and in the glaze. You can cut down on the lemon if you want them less lemony, but why? Cardamom adds a sweet note to perfectly complement the lemon. The rolls are also amazingly easy to make although they are yeasted rolls,...
Rhubarb is one of my favourite Spring treats and I love creating recipes to use up my bountiful harvests. Some of our favourite recipes include Grandma’s Rhubarb Fluff (with Jello) and this great tomato free Rhubarb Barbecue Sauce which is amazing on grilled chicken and pork chops. Strawberry Rhubarb Greek Yogurt Cake Do you love a moist bundt bursting with loads of flavour? This cake has it all; a tender, moist crumb without being too heavy or dense and a tangy-sweet flavour that makes you crave another slice. The classic Spring flavour combination of strawberries and rhubarb adds enough flavour for the cake to stand on its own, however the sweet pink glaze really is icing on the cake. It’s...
I do so love white bread. Getting older means that I eat whole wheat bread most of the time, but every once in a while I like to indulge myself in a nice loaf of white bread. Especially Amish farmhouse white bread. What is it about Amish food that gets all of our tastebuds tingling? I think its because we all know that they are a simple folk that make simple food, that is always delicious. And our hearts long for simplicity. Am I right or not? I received a new knife this week from Tuo Cutlery. This is the 8-inch serrated Bread Knife from their Osprey series. What better excuse to bake a lovely loaf of bread than...
This easy sour cream coffee cake, from the famous Zingerman’s Bakehouse in Ann Arbor, MI, lives up to its well-deserved reputation. A cinnamon walnut filling swirls through a moist, buttery cake Bundt. Caution: Highly addictive. Adapted from Amy Emberling | Zingerman’s Bakehouse | Chronicle Books, 2017 Though unassuming in appearance, make no mistake, this coffee cake is indulgent to the nth degree. Butter, sour cream, and eggs make it incredibly rich and so moist it keeps for nearly a week. Sugar and spice and everything nice makes it as intoxicating to consume as it is to catch a whiff of its aroma while it bakes. We think you’re going to be just as smitten as we are and, actually, as...
