Ford-Era Hot Cross Buns!

March 27, 2005

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INT. CARYN’S BEDROOM–SATURDAY BEFORE EASTER–DAY

Caryn lies on her bed, perusing the Spring issues of her food magazines. Punky is curled up on his pillow next to her, sleeping peacefully. He rolls over at the sound of the phone ringing. Caryn grabs for the phone.

CARYN

Hello?

VOICE (O.S)

What’re you doing?

She sinks back down. Just Mom.

CARYN

I’m trying to decide what to make for my Easter dinner.

INT. MOM’S KITCHEN–ATLANTA

MOM, dressed in a hip sweatsuit and hardly looking like she could have a daughter Caryn’s age, perkily cleans the counter of her luxurious, newly-remodeled kitchen.

MOM

You don’t have to work? What’re you making?

CARYN (O.S)

Don’t know yet.

Mom flips through the neat stack of papers at her desk off to the side of the kitchen. She pulls out an old, yellowed clipping.

MOM

I’m emailing you this recipe for hot cross buns I found in my collection.

CARYN (O.S.)

Where’s it from?

MOM

I don’t know. Some newspaper.

She flips it over.

MOM (CONT’D)

Oh! There’s a picture of Ford on the back.

CARYN

Mother, aren’t hot cross buns for Good Friday?

MOM (O.S)

That’s what the article says! You must be older than this recipe!

CARYN

Thanks, Mom. I don’t think I was even alive during the Ford Administration.

MOM (O.S)

Yep, you were. I gotta go. Have to pick up my ham. Call your sister tomorrow!

CARYN

Yeah, yeah.

Caryn clicks off the phone and rests her head next to Punky on the pillow.

CARYN (CONT’D)

When was Ford President?

Punky plants his back paw in the center of Caryn’s nose and pushes her off his pillow.

The flavor and texture of this dough are great. Not too sweet and easy to work with. Yes, it actually is from a random newspaper clipping with a picture of Ford on the back.

Hot Cross Buns

4-5 cups flour

1/3 cup sugar

1/2 tsp. salt

1 1/4 tsp. cinnamon

1 package dry yeast

1 cup milk

1/4 cup butter or margarine

2 eggs, room temperature

3/4 cup seedless raisins

1 egg yolk

2 TBL. cold water

1. Mix thoroughly in a large bowl, 1 1/2 cups flour, the sugar, salt, cinnamon and un-dissolved yeast.

2. Combine milk and butter or margarine in saucepan. Heat until liquid is warm (fat does not need to melt). Add in dry ingredients gradually.

3. Beat 2 minutes at medium speed of an electric mixture, or by hand, scraping bowl occasionally. Add eggs and 1/2 cup of flour, or enough flour to make thick batter.

4. Beat at high speed 3 minutes, scraping bowl occasionally. Stir in enough flour to make a soft dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 8-10 minutes.

5. Place in greased bowl, turning to grease top. Cover. Let rise in warm place, free from drafts, until doubled in bulk, about 1 hour. Punch dough down. Turn out onto lightly floured surface. Knead in raisins.

6. Divide dough into 18 equal portions. Form each piece into a ball. Place balls into 2 well-greased 8-inch round cake pans.

7. Combine egg yolk and water. Brush buns with mixture. Cover. Let rise in warm place, free from drafts, until doubled in bulk, about 1 hour. Cut a cross, carefully, on the top of each bun with a sharp knife.

8. Bake in 375-degree oven, 20 to 25 minutes, or until done. Remove from pans to wire rack to cool. Frost while still warm with confectioners’ sugar frosting.

Yield: 18 buns

Confectioners’ Sugar Frosting

1 cup sifted confectioners’ sugar

1 tsp. lemon juice

1 TBL. warm milk or fruit juice

Combine all ingredients and blend to spreading consistency, adding more liquid, if required.

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