Hotcross buns oftewel…Paasbolletjies

Hotcross buns oftewel…Paasbolletjies

Paasbolletjies was ‘n algemene item op die Bezuidenhoud se daaglikse spyskaart. My ma het gereeld hierdie soeterige degie gemaak en ons het dit soos nat Mosbolletjies verorber. As kind het ek gedink dit is die een en dieselfde! Soms voel ek haar oor my skouer loer en tik my op die hand om nie te veel stroop op te sit nie!

Geskiedenis
Ongelukkig het ek nie vandag tyd om die geskiedenis te vertaal nie, maar dit is wel baie interessant al is dit engels. “Sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year, particularly if “Half for you and half for me, Between us two shall goodwill be” is said at the time, so some say they should only be cooked one at a time. Because there is a cross on the buns, some say they should be kissed before being eaten.If taken on a sea voyage, hot cross buns are said to protect against shipwreck. If hung in the kitchen, they are said to protect against fires and ensure that all breads turn out perfectly. The hanging bun is replaced each year.

Hot cross bun, a round bun made from a rich yeast dough containing flour, milk, sugar, butter, eggs, currants, and spices, such as cinnamon, nutmeg, allspice, and cloves. In England, hot cross buns are traditionally eaten on Good Friday; they are marked on top with a cross, wither cut in the dough or composed of strips of pastry. The mark is of ancient origin, connected with religious offerings of bread, which replaced earlier, less civilized offerings of blood. The Egyptians offered small round cakes, marked with a representation of the horns of an ox, to the goddess of the moon. The Greeks and Romans had similar practices and the Saxons ate buns marked with a cross in honor of the goddess of light, Eostre, whose name was transferred to Easter. According to superstition, hot cross buns and loaves baked on Good Friday never went mouldy, and were sometimes kept as charms from one year to the next. Like Chelsea buns, hot cross buns were sold in great quantities by the Chelsea Bun House; in the 18th century large numbers of people flocked to Chelsea during the Easter period expressly to visit this establishment.”

Resep
Deeg
375 ml Melk
60 g Botter
560 g Koekmeel (ek gebruik NET Snowflake vir my fyn gebak)
15 ml Gemengde speserye
5 ml Kaneel, fyn
knippie Neutmuskaat
knippie Gemmer
5 ml Sout
70 ml Strooisuiker
1 Sakkie kitsgis (10 g)
¾ k Sultana’s
1 Eier, geklits

Meelpasta vir kruise
70 g Koekmeel
15 ml Strooisuiker
70 ml Water

Glanslaag
30 ml Melk
30 ml Strooisuiker

Metode
1. Verhit melk en botter saam en laat effens afkoel.

2. Sif meel, speserye en sout saam in mengbak. Voeg suiker, kitsgis en sultanas by.

3. Meng 1 en 2 saam asook die eier.

4. Jy moet vir 10min knie as jy dit met die hand doen…met die klitser so 5-8min.

5. Bedek en laat een uur lank rys. Knie af.

6. Weeg die deeg en deel in 12 bolletjies…plaas in oondpan van keuse…rond, vierkantig, reghoekig…vorm maak nie saak. OF…Rol die deeg in reghoek uit…sprinkel met kaneelsuiker en rol op en bak as ‘n broodjie…ek hou van die ietsie anders as die normaal.

7. Laat die deeg 20min lank rys op ‘n warm plek.

8. Maak die deegpasta vir die kruise aan: Meng die koekmmel en suiker saam. Voeg water by om ‘n gladde pasta te maak. Sit in ‘n spuitsak met ‘n klein gaatjie….of sit in tamatiesous bottel met tuitjie wat lekker kan spuit. Spuit kruise op die bolletjies.

9. Bak vir 15 – 20 minute by 190 ˚C.

10. Nadat die bolletjies gebak is smeer dit met die glassuur lagie gemaak deur die melk effens te verhit met die suiker in…maar die melk moenie kook nie….die suiker moet net oplos. Dus moet die glanslaag warm op die warm bolletjies gesit word.

Bron: Hantie Bezuidenhout, lief mammie…tot ons weer eendag ontmoet!

Lewer: 12 bolletjies.

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2017-04-10T10:07:31+00:00 0 Comments

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