2nd Annual “Put On Your Easter Bonnet" Event Cache

2^nd Annual “Put On Your Easter Bonnet - A Multi-Cache Event”

N 13° 25.260  E 144° 40.583

Pizza Hut - Sumay

Saturday, April 12, 2014

        The event begins at the coordinates listed above.  At precisely at 11:00 AM, you will be given information to assist you in locating numerous caches.  We hope to have everyone back at the event site by 2:00 PM to share stories, have a late lunch, and be part of our own Easter Bonnet Competition and Parade.

How familiar are you with symbols of this holiday?

         Easter Bonnets have a history that goes back farther than many of us realize.  But many other things are symbolic of this holiday, including a variety of food.  The most famous are Hot Cross Buns, often eaten in the United Kingdom on Good Friday.  In Denmark, ‘Shrovetide Buns’ are a traditional Easter treat, and in Italy, salty Pretzels are available for the holiday.  Little pancakes, called ‘Blini’s’ that are topped with anchovies and a mixture of cream, soft cream, dried fruit and orange peel called 'Paska' are eaten in Russia.  In Greece, a traditional Easter cake is made with oranges and almonds in it.  It is eaten with a spicy orange sauce poured over it.

Want to try out an Easter recipe, try this one for Hot Cross Buns . . .

            This Hot Cross Bun recipe is a quicker, lighter recipe that the traditional recipe that requires a starter dough and a slow rising.  Though the recipe is made more quickly, the taste is not compromised in any way: the sweet, spicy buns taste just as good as the traditional ones.
         Originally eaten by the Saxons to honor their goddess Eostre the buns are marked with a cross as it is believed the bun represented the moon and the cross the moon's quarters. To Christians, the cross symbolizes the crucifixion.

Prep Time: 15 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 45 minutes

Yield: Makes 12 hot Cross Buns

Ingredients:

• For the Buns

• 1lb 2oz strong, white bread flour

• 55g Muscovado sugar

• 1 tsp salt

• 2 tsp mixed spice

• 1 tsp ground cinnamon

• 2 oz cold butter cut into small pieces

• 3 ½ oz mixed dried fruits

• 1 oz candied mixed peel

• ¼ oz dried yeast

• ½ pint/ warm (not hot) milk

• For the Crosses

• 2 ½ oz all purpose plain flour

• 1 ½ oz cold butter, cut into small pieces

• Glaze

• 1 ½ tbsp apricot jam, warmed

Preparation:

• Mix together the flour with the sugar, salt and spices. Add the butter pieces and rub the butter into the flour until it resembles coarse sand. Add the dried fruits and mixed peel, stir. Sprinkle over the yeast and finally, pour in the warm milk and mix using a spatula until a soft sticky dough is formed.

• Tip the dough onto a lightly floured surface and knead for no less than 10 minutes or until a silky smooth dough is formed. Place in a large, lightly oiled bowl. Cover with a clean tea towel and leave to rise in a warm (not hot)place until doubled in size, this should take about 2 hours.

• Tip the dough onto a lightly floured surface, knock all the air from the dough and knead again for 2 min. Divide the dough into 12 and roll each into a bun shape. Place the buns on a lightly oiled baking sheet. With a sharp knife cut a shallow cross, the width of the into the top of the bun. Cover with a clean tea towel and leave to rise again for approx 45 min. or until well risen.

• Preheat the oven to 425°F/Gas 7

• Make the crosses by rubbing the butter into the flour, add a little cold water (1/2 tbsp) and stir to make thick dough. If too dry add a little more water. Roll the dough into a ball, cut in half, then each half into 6. Place in the fridge for at least 30 minutes. The balls will go hard and be easier to roll.

• Roll each small dough ball into a long thin sausage, cut in half and firmly press each 'sausage' half into the cross of the buns without knocking the air out.

• Bake in the preheated oven for 15 - 20 minutes or until the buns are well risen and golden brown. Remove from the oven and brush the buns with the jam. Lift the buns onto a wire rack and leave to cool.