The official Mother’s Day holiday, which takes place on Sunday, May 8, arose due to the efforts of an American woman, Anna Jarvis who - following her mother’s death in 1905 - conceived of the day as a way of honouring the sacrifices mothers make for their children.
After gaining financial backing from Philadelphia department store owner John Wanamaker, Jarvis organised the first official Mother’s Day celebration at a church in West Virginia. That same day also saw thousands of people attend a Mother’s Day event at one of Wanamaker’s retail stores in Philadelphia.
As a result of the success of these events, Jarvis, who remained unmarried and childless, resolved to see her holiday added to the national calendar. Arguing that most American holidays were biased toward male achievements, she started a national letter writing campaign to newspapers and prominent politicians urging the adoption of a special day honouring motherhood.
By 1912 many US states, cities and towns had adopted Mother’s Day as an annual holiday and Jarvis had established the Mother’s Day International Association to help promote her cause. Her persistence paid off in 1914 when President Woodrow Wilson signed a measure officially establishing the second Sunday in May as Mother’s Day.
Mother’s Day continues to be celebrated worldwide and in most countries is marked by presenting mothers with gifts and flowers and giving them a day off from activities like cooking or other household chores.
Cinnamon Buns … for breakfast
Ingredients
¾ cup milk
¼ cup sugar
2 tsp dried yeast
1 egg and 1 yolk
75g butter, melted
3 cups flour
¼ tsp salt
Zest of 1 orange
¾ brown sugar
1 tbs cinnamon
¼ cup butter, melted
For the icing
½ cup icing sugar
2 tbsp warm water
Method
Preheat an oven to 180°C. Place the milk and sugar in a medium sized bowl and warm in the microwave for 30 to 40 seconds. Remove, sprinkle over the yeast and set aside for 10 minutes until light and frothy. Using a fork, whisk in the eggs and butter and set aside. In a large bowl, place the flour, salt and orange zest. Pour the yeast mixture into the dry mix and stir to form a sticky dough. Tip onto a lightly floured bench and knead for 5-8 minutes. Add a little flour if necessary. Place the dough into a clean lightly oiled bowl, cover with clingfilm and leave in a warm, dry place for an hour or until doubled in size. In a small bowl, combine the brown sugar and cinnamon and set aside. Grease and line a square or round tin roughly 24cm with baking paper. When the dough is ready, remove from the bowl and knead gently for 1 minute. Roll out to make a 27 x 22 cm rectangle and brush with the melted butter, reserving a little for the top. Sprinkle over the cinnamon mixture evenly. Roll the dough tightly from the long side into a log. Cut using a small, serrated knife at 3cm intervals. Place the buns into the tin, and brush with a little extra butter. Place back into a warm place for 30 minutes until doubled in size. Place the buns in the oven and cook for 20 minutes until golden and puffed. Remove and cool for 15 minutes before icing.
To make the icing, combine the icing sugar and warm water in a small bowl. Drizzle over the buns. Serve while still warm.
Ingredients
¾ cup milk
¼ cup sugar
2 tsp dried yeast
1 egg and 1 yolk
75g butter, melted
3 cups flour
¼ tsp salt
Zest of 1 orange
¾ brown sugar
1 tbs cinnamon
¼ cup butter, melted
For the icing
½ cup icing sugar
2 tbsp warm water
Method
Preheat an oven to 180°C. Place the milk and sugar in a medium sized bowl and warm in the microwave for 30 to 40 seconds. Remove, sprinkle over the yeast and set aside for 10 minutes until light and frothy. Using a fork, whisk in the eggs and butter and set aside. In a large bowl, place the flour, salt and orange zest. Pour the yeast mixture into the dry mix and stir to form a sticky dough. Tip onto a lightly floured bench and knead for 5-8 minutes. Add a little flour if necessary. Place the dough into a clean lightly oiled bowl, cover with clingfilm and leave in a warm, dry place for an hour or until doubled in size. In a small bowl, combine the brown sugar and cinnamon and set aside. Grease and line a square or round tin roughly 24cm with baking paper. When the dough is ready, remove from the bowl and knead gently for 1 minute. Roll out to make a 27 x 22 cm rectangle and brush with the melted butter, reserving a little for the top. Sprinkle over the cinnamon mixture evenly. Roll the dough tightly from the long side into a log. Cut using a small, serrated knife at 3cm intervals. Place the buns into the tin, and brush with a little extra butter. Place back into a warm place for 30 minutes until doubled in size. Place the buns in the oven and cook for 20 minutes until golden and puffed. Remove and cool for 15 minutes before icing.
To make the icing, combine the icing sugar and warm water in a small bowl. Drizzle over the buns. Serve while still warm.
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