Registered: Aug 2000
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I remember the few times I made Hot Cross Buns growing up, my mother had a gas stove that had pilot lights, so the oven was the perfect proofing oven for rising bread.

Alas I have an electric at the moment but if you turn the oven light on it works pretty darn good.

Just a tip for those out there doing bread with electric.

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Here's some cinnamon rolls for ya fresh out of the oven. Get 'em while they are warm.

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Registered: Apr 2000
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Ah, jeez! Wish I had not seen these. <sigh>

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Cruel and unusual punishment. LOL

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Cruel would be a infamous French Canadian treat (and the only thing to top cinnamon rolls) called Pets de Nonne! Translation: Nun's Farts.

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And what would those consist of? Afraid to ask...

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The traditional French version is choux fritters dusted with powdered sugar drizzled with a little pure Maple syrup.

A French-Canadian version is bourriques de soeurs (nun's belly buttons) evolved as a way to use leftover pastry scraps. This treat is brushed with butter, sprinkled with sugar, and rolled into spirals. The pastry spirals are then baked into crispy, flaky confections that are best eaten fresh and warm from the oven. Looks like a cinnamon bun.

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Perhaps you would prefer some warm cinnamon raisin bread???

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That's it! Can't stand this anymore. Heh. Going to have to get some supplies and make some bread - or cinnamon rolls!

Hey, Mike! Email me your recipe...

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I sent both to ya.

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Was gonna ask you to send me a dozen rolls. I ordered some from the UP once - up in Hancock, Mi. They sent it via UPS Blue Line. Don't think we could get any out internationally though - and fresh is best!

Thx! I should be able to manage with the recipe.

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