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Easter is a time for celebration and traditions around the world, and one of the most popular ways to mark the occasion is through baking delicious Easter-themed treats. Easter cookies are a staple in many households, and each country has its own unique take on these tasty treats. From the hot cross buns of the United Kingdom to the Greek tsoureki and Polish babka, Easter cookies are a beloved tradition that has been passed down through generations. In this context, it is interesting to explore the various types of Easter cookies, the history and significance behind them, and how different cultures celebrate Easter through the medium of baking.
In Greece Easter is often celebrated by making Greek Easter Cookies (Koulourakia): Koulourakia are a traditional Easter cookie in Greece, and are often served after the Easter Sunday church service. They are a buttery, twisted cookie that is flavored with orange and vanilla, and is often dipped in sesame seeds before baking.
Italians often celebrate Easter with Italian Easter Cookies (Taralli): Taralli are a type of cookie from Southern Italy that are often served at Easter. They are a hard, ring-shaped cookie that is made with white wine, olive oil, and anise seeds, and is usually coated in sugar before baking.
In Ukraine Kulich is a traditional Ukrainian Easter bread that is often baked in a cylindrical shape and decorated with colorful icing and candy. It is similar to panettone or stollen, and is usually made with raisins, candied fruit, and spices.
In Austria Osterpinze is a sweet, yeasted bread that is traditionally baked in Austria at Easter. It is flavored with saffron and lemon, and is often decorated with a cross made of dough or icing.
In Poland Mazurek is a traditional Polish Easter dessert that is similar to a shortbread or tart. It is usually made with a shortcrust pastry base and is topped with a variety of ingredients, such as fruit preserves, nuts, and chocolate.
Hot cross buns are a traditional Easter pastry that has been enjoyed for centuries. The exact origin of the hot cross bun is uncertain, but it is believed to have originated in England during the Middle Ages. The buns were traditionally baked on Good Friday, and were marked with a cross on the top to represent the crucifixion of Jesus Christ. The cross was originally made by cutting into the dough with a knife, but today it is typically made with a mixture of flour and water or icing.
Hot cross buns were originally made with simple ingredients such as flour, yeast, and water, but over time, other ingredients such as raisins, currants, and spices were added to the recipe. In England, it was once believed that hot cross buns had medicinal properties and could cure various ailments, and they were often given to the sick or elderly during Easter. Today, hot cross buns are a popular Easter treat in many countries, including the United Kingdom, Australia, and New Zealand. In addition to being enjoyed on Good Friday, they are also commonly eaten throughout the Easter season.
HOT CROSS BUN RECIPE
Ingredients:
4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup milk, warmed
2 large eggs
1/2 cup raisins or currants
1/4 cup candied orange peel
1 tablespoon active dry yeast
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 egg, beaten, for egg wash
1/4 cup all-purpose flour
3-4 tablespoons water
For the cross:
1/2 cup all-purpose flour
5-6 tablespoons water
Instructions:
In a large mixing bowl, whisk together flour, sugar, yeast, cinnamon, nutmeg, and salt.
In a separate bowl, mix melted butter, warm milk, and eggs.
Make a well in the center of the dry ingredients and pour in the wet ingredients.
Mix together with a wooden spoon until dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5-10 minutes, or until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free area for 1 hour, or until it has doubled in size.
Preheat oven to 375°F (190°C).
Add raisins and candied orange peel to the dough and knead until well combined.
Divide the dough into 12 equal pieces and shape each into a ball.
Place the balls on a greased baking sheet and let them rise for another 30 minutes.
Mix together the flour and water for the cross and transfer to a piping bag or a ziplock bag with the corner snipped off. Pipe the crosses onto the buns.
Brush the buns with the beaten egg wash.
Bake for 20-25 minutes, or until golden brown.
Mix together the remaining flour and water to make a paste for the glaze. Brush the glaze over the hot cross buns while they are still warm.
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