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And what better side dish to enjoy your fish with than the traditional cross buns? They are significant within the Christian faith, meant to symbolize the crucifixion of Jesus. But for the experienced cross bun bakers, each fluffy bun enriched with sweet smelling spices and flavors, represents hours of mixing, kneading and baking just to satisfy the cravings of loyal customers. At the crack of dawn yesterday Jomarie Lanza was up and in the kitchen where the magic happens with an experienced baker. Here's what she learned about the process of making those yummy cross buns
A true cross bun master will tell you that there is no set recipe to perfecting these traditional Holy Thursday cross buns. Grandma's and aunties will tell you that they eyeballed their measurements and yet somehow it would come out heavenly each time.
Cross Buns are a staple in every Belizean household during Easter, and for Tania Bautenback- Morrison, her product is in high demand in both Belize City, Corozal and San Pedro.
Tania Bautenback- Morrison, Cross bun Baker
"Every Easter, well I've done it I've been baking buns for about four years and it's been three years making cross buns. It's a lot of work from start to finish usually I've been up since, I started at 9 and as you can see I am barely half way through for my orders for here and then as soon as I'm done from here I'm going to Corozal to bake some more. So the reason why I start from very early. But yeah the process is very long from the needing you know you put up all your ingredients and you have to grater the coconut and squeeze it out and have everything so I prep from the day before usually. And the kneading taking a lot of energy 20-25 pounds at a time and then after that my process takes a bit longer because I put it to raise three times so it takes a long while to get to the actual baked good."
With the help of her kids, Tania can bake up to 400 buns and still not manage to meet her clientele's demands. So much so that she even has a waiting list for customers eager to taste her product. It's an arduous process in which she begins to prepare from the night before, then leading on to her first batch going into the oven as early as 3:00am.
Tania Bautenback- Morrison, Cross bun Baker
"The first year I didn't have that much clients so it wasn't that much but this year it has doubled in order and I had to put people on waiting lists, cause it's only me and this year I have my son helping me out in doing the glazing and bagging and thing. I have to send to San Pedro and Caye Caulker so I mean I can't do for everyone who asks I'll kill myself so I've had to put people on waiting lists. So this year I've gotten over 200 buns ordered just for Belize and then a bigger amount in Corozal."
And while she will bake scores of buns, for this bread maker, each cross is a prayer for perfection:
Tania Bautenback- Morrison, Cross bun Baker
"It's a lot of work, it's not perfect you know. I want it to be better and there are days where I am off like I said it's not perfect but I'm glad that the people my people like it."
This year Morrsion sold 700 buns between Corozal and Belize City
