Besides Figolli, my favourite is surely Hot Cross Buns!
The tradition allegedly is derived from ancient Anglo-Saxons who baked small wheat cakes in honor of the springtime goddess, Eostre. After converting to Christianity, the church substituted the cakes with sweetbreads blessed by the church.
Countries around the world serve sweet cakes in the same vein, such as Czech babobkaand Polish baba. The Greeks and Portugese serve round, flat loaves marked with a cross and decorated with Easter eggs. Syrian and Jordanian Christians have honey pastries.
Hot Cross Buns are a traditional favorite for Good Friday, Easter, and throughout the Lent season, but they are enjoyable year-round. Yeasty rolls are filled with currants or raisins and nuts, then topped with a cross of icing. In spite of the raisins and icing, these are not sweet rolls. The hazelnuts are optional.
3-3/4 to 4-1/4 cups flour
1 package active dry yeast
1 teaspoon ground cinnamon
3/4 cup milk
1/2 cup cooking oil
1/3 cup sugar
1/2 teaspoon salt
2/3 cup currants or raisins
1 slightly beaten egg white
1 cup sifted powdered sugar
1 tablespoon hazelnut liqueur or milk
1/4 teaspoon vanilla
In a large mixing bowl combine 1-1/2 cups of the flour, the yeast and cinnamon In a small saucepan heat and stir 3/4 cup milk, the oil, granulated sugar, and salt until warm (120 degrees F to 130 degrees F). Add to flour mixture along with whole eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes.
Using a spoon, stir in currants or raisins , and as much of the remaining flour as you can mix in with a wooden spoon. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape into a ball. Place dough in a greased bowl; turn once to grease surface. Cover and let rise until nearly double (about 1-1/2 hours).
Punch dough down. Turn out onto a floured surface. Cover and let rest 10 minutes. Divide dough into 20 portions; shape each portion into a smooth ball. Place balls 1-1/2 inches apart on a greased baking sheet. Cover and let rise until nearly double (30 to 45 minutes). With a sharp knife, make a shallow crisscross slash across each bun. Brush with egg white. Bake in a 375-degree F oven for 12 to 15 minutes or until golden brown. Cool slightly.
In a mixing bowl combine sifted powdered sugar,liqueur or milk, and vanilla. Stir in milk, 1 teaspoon at a time, until it reaches drizzling consistency. Drizzle bunswith icing. Serve warm.
All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.