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| Fact
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The origins of hot cross buns can be traced back to
Saxon times when ox horns were carved into ritual bread
at the festival of Eostre, which would later form the
cross of the buns.
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In Christian times, the buns were made around Good Friday
with the same dough that was used to make the Communion
host, and the cross was used to represent this religious
significance
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It's
not just in England that we bake yummy breads at Easter in fact
throughout the world, many cultures have special celebratory breads
that are traditionally baked at this time of year.
These
breads are often rich with eggs, butter and spices and packed with
fruits and nuts.
These
days with supermarkets and modern conveniences we take these ingredients
for granted, but at one time they were very expensive and hard to
find. This
meant that this kind of food was reserved for holidays and special
occasions.
Hot
cross buns
Hot
cross buns at Easter are a metaphor for the resurrection of Christ
- flour comes to life and transforms itself to bread. But hot cross
buns actually pre-date Christianity.
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| Hot
Cross Buns pre-date Christianity |
They
were originally used in pagan ceremonies and rituals and the Christian
Church attempted to ban them. But they were just too popular so
the Church eventually 'Christianised' the buns.
During
the reign of Queen Elizabeth I a law was passed limiting consumption
of hot cross buns to proper religious ceremonies, such as Christmas,
Easter or funerals.
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Hot
cross bun recipe
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Hot
Cross Buns are traditionally served on Good Friday (the Friday
before Easter) but they are good anytime.
Ingredients
2 oz Caster sugar
4 fl. oz. Water
4 fl. oz milk
1 oz fresh yeast
1 lb plain flour
1 teaspoon salt
1 heaped teaspoon ground mixed spice
2 oz raisins
2 oz mixed peel
2 oz melted butter
1 beaten egg
For
the Cross (optional)
Mix these together to form the paste that is piped into the
buns (Method: stage 9).
4 tablespoons plain flour
1 tablespoon caster sugar
3-4 tablespoons water
Method
- Cream the fresh yeast and sugar together.
- Add the beaten egg to this mixture.
- Warm the mil, water and butter to blood heat temperature,
then add these to the above mixture.
- Add the flour, salt, mixed peel and raisins and mixed
spice.
- Work to dough, knead for about 5 minutes.
- Cover and leave until the dough has doubled in size.
- Now knock back the risen dough to it’s original size.
- Roll into small buns, place on a well-greased baking tray.
Leave for these to rise for approx. 30 mins.
- When risen, cut a cross into each bun, this is where you
will pipe in the cross mixture.
- Place into a pre heated oven Gas mark 7 for 15-20 minutes.
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Next
time you're scoffing a yummy hot cross bun dripping in butter remember
that at one time they were banned in England!
