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In the United Kingdom, light-coloured, sweet, milk rolls are called buns and there are many varieties. Hot cross buns are round yeast rolls containing sugar, butter, egg, raisins and various spices such as cinnamon or nutmeg. They are traditionally eaten on Good Friday and are generally still sold warm, usually also eaten warm.
The line "One a penny, two a penny, hot cross-buns" appears in the English nursery rhyme "Hot Cross Buns" published in the London Chronicle for 2–4 June 1767. [14] Food historian Ivan Day states, "The buns were made in London during the 18th century. But when you start looking for records or recipes earlier than that, you hit nothing." [4]
Hot cross buns are traditionally baked on Good Friday, although they can often be purchased at other times of year. In Australia and New Zealand, the Boston bun is a larger variety of the spiced bun, topped with coconut icing. The Jamaican spiced bun is shaped like a loaf of bread and is a dark brown colour. [2]
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Engineered to be better than the original, homemade honey buns take the best parts of their vending machine counterparts while using whole ingredients. Honey buns that break free of the vending ...
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until dough is easy to handle.
Garlic bread (also called garlic toast) [1] consists of bread (usually baguette, sourdough or ciabatta) topped with garlic and occasionally olive oil or butter, and may include additional herbs, such as oregano or chives. [2] It is then either grilled until toasted or baked in a conventional or bread oven. [2]
Dense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads. Bánh mì: Yeast bread Vietnam: A variant of the French baguette, a Vietnamese baguette has a thin crust and white, airy crumb. It may consist of both wheat flour and rice flour. Bannock: Quick bread: United Kingdom