Hot Cross Buns with Saffron and Coriander

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Hot Cross Buns with Saffron and Coriander - Rumi Spice

In the world of culinary traditions, there’s a certain humble pastry that carries with it the weight of centuries, a confection that's as steeped in history as it is in butter: the Hot Cross Bun. This isn't just kid stuff, the kind of thing you mindlessly pluck at while half-listening to a history teacher drone on about the 12th century. No, this is a sweet, spicy testament to human creativity and our perennial love affair with dough.

Hot Cross Buns are a throwback to a time when the simplest ingredients, mixed in just the right way, could not only satiate hunger but carry a wealth of symbolism. Marked with a cross, a nod to the crucifix, and packed with spices and dried fruits, these buns are traditionally devoured on Good Friday, serving up a reminder of Easter's solemn origins with every bite.

But let's cut through the reverence for a moment and talk about what makes a bun more than just a bun. The classic recipe is a kind of culinary baseline, a starting point. It whispers of cinnamon, nutmeg, allspice - a spice drawer of possibilities. It’s the foundation on which generations of bakers have built their Easter traditions. If you're a purist, maybe you lean towards recipes that dial down the sugar, throw in some candied peel, a zest of lemon – the Mary Berry approach. Respectable, sure. But what if we took this a step further?

What Makes These Hot Cross Buns Special?

Imagine, if you will, stepping off the beaten path and into a bazaar, the air thick with the aroma of spices, each more intoxicating than the last. Among them, saffron – that most precious and evocative of spices, and coriander, with its unexpected hint of citrus, reminiscent of orange peel.

Adding saffron and coriander to the mix is like taking a black and white photograph and painting it in vivid colors. Saffron, with its rich, golden hue and subtle floral notes, doesn’t just add flavor; it infuses the dough with sunshine, transforming each bun into a small, edible sunrise. Then there’s the coriander – a spice that refuses to be pigeonholed, offering up a complexity that’s at once warming and slightly citrusy, a perfect counterpoint to the saffron’s elegance.

These hot cross buns make Easter

This isn’t about making Hot Cross Buns for Easter. This is about making Hot Cross Buns that make Easter. It's about crafting a pastry that's as rich in flavor as it is in history, one that pays homage to its origins while boldly striding into new culinary territories. It’s a celebration of tradition, yes, but also of the here and now – of the myriad ways we can reinterpret the familiar into something extraordinary.

So, the next time you're kneading dough for those Easter buns, ask yourself: am I just baking, or am I embarking on a spice-laden voyage through time and taste? With saffron and coriander in your arsenal, you're not just making buns; you're making a statement. And isn’t that what great cooking is all about?

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