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Tip the dough onto a floured surface and knead the dough for about 5-10 minutes. Continue to knead the dough until it forms a soft and smooth skin.
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]
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]
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]
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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 ...
Soft white bread, sometimes baked in loaf tin with circular cross-section; recipe includes milk. [9] [10] Mohnflesserl: White Austria: Traditional Austrian pastry in the form of a braided bun, sometimes sprinkled with poppy seeds or salt, or glazed Mollete: Flatbread, White Spain
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.
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