Hot cross buns were traditionally eaten only on Good Friday. Today this traditional Easter treat is enjoyed all year round.

Easter Food - Hot Cross Buns

The cross marked on the surface of hot cross buns is a metaphor for the resurrection of Christ. However, there are many traditions and ancient customs associated with these yummy fruit buns and not all are associated with Christianity. In some ancient cultures the round bun represented the full moon, with the cross marking the four quarters.of the moon.

Easter Food - Hot Cross Buns - Ancient Beliefs

There are so many ancient beliefs and superstitions surrounding the hot cross bun. In Pagan times, when the storage of food was essential for survival, they were believed to last a whole year without turning mouldy. There are also ancient claims of their healing properties.

In times more recent it was the custom to hang a bun in the kitchen to ward off evil spirits. If someone had hung one in front of Dracula when he landed on the shores of northern England he might have had to return to where he came from. But, then Bram Stoker wouldn’t have had much of a story!

Easter Food - Hot Cross Buns - A Political Aspect

The name, ‘hot cross buns’, didn’t come into use until 1733. According to English cookery writer, Elizabeth David, Protestant English monarchs saw the buns as a dangerous aspect of Catholic belief in England, being baked from the consecrcrated dough used in making the communion wafers.

Easter Food - Hot Cross Buns - Now a Year-Round Treat

Ultimately, the buns proved to be just too popular and it was not long before bakeries were selling them and hawkers roamed the streets calling out their wares.

Nowadays, at least in the UK, hot cross buns are in supermarkets all year round, and soggy speciments they sometimes are too. However, when they are properly made, and haven’t been sitting in plastic bags for a week or so, they can be delicious

Traditional British Recipe - Hot Cross Buns

Makes 10-12

Ingredients:

• 1 lb. (1/2 k) flour
• 1 level teaspoon mixed spice powder
• 2 oz. (60 g) butter. diced
• 2 oz. (60 g) currants
• 2oz. (60 g) yeast
• 2 tablespoons sugar
• 1/2 pint of milk (3 dl.) milk
• 1 egg.

Method

1. Put flour, sugar and mixed spice into a large bowl and mix well.
2. Add diced butter and rub into the flour mixture until it looks like find breadcrumbs.
3. Cream the yeast with half a teaspoon of the sugar and add about half the milk (warmed).
4. Stir well and pour this mixture into the bowl and leave for about ten minutes.
5. Beat the egg, add to the rest of milk and mix to a firm dough. Add a little more flour if it is sticky.
6. Knead for a few minutes a leave to rise for about half an hour.
7. Divide into portions to make 10-12 buns.

To Make Cross

• 2 oz (60 g white flour)
• 1 oz (30 g) diced butter
• 2 teaspoons sugar

Directions:

1. Mix together the ingredients in a bowl. Stir in 1-1/2 tablespoons cold water to make a firm dough.
2. Roll out the dough fairly thinly (about 3mm) on a floured surface, cut into strips and brush with a little water.
3. Place the strips on top of the buns, sticky side down, and bake in a hot oven - 425 F, gas mark 7, for 10-15 minutes or until golden brown.

To Glaze

• Heat 4 tablespoons of milk and 3 tablespoons of sugar in a small pan until dissolved.
• As soon as buns are cooked, put on a cooling rack and brush immediately with the glaze.

More Traditional British Recipes:

Simnel Cake

Steak & Kidney Pie