When do you eat hot cross buns at easter?
It’s a wonderful existence. (Image courtesy of Greggs/Getty) With the Coronavirus affecting people all across the world, there has never been a more appropriate moment to celebrate Easter – with its message of hope, rebirth, and fresh beginnings. Even in communities that do not embrace the religious components of Easter, there are features of the celebration that we can all appreciate, such as chocolate, a bank holiday, and hot cross buns, to name a few. The consumption of a hot cross bun during the Easter season has a symbolic meaning.
When should you eat hot cross buns?
A hot cross bun is a delicious bun baked with spices and currants or raisins, and it is distinguished by a cross on top of the bun. They are typically consumed on Good Friday, however the rationale for this varies depending on which school of thought is being followed. Several people think that the consumption of hot cross buns on Good Friday signifies the conclusion of Lent. Because they are produced with dairy ingredients, which are typically prohibited during Lent, the hot cross bun is a pleasant treat for those who have completed the 40 days of sacrifice and fasting that have been observed.
While the cross on the bun depicts Christ’s crucifix, the spices in the recipe reflect the spices that would have been used in his embalming.
What is the history of the hot cross bun?
For such a little bun, it contains a great deal of historical significance. Around 1592, during the reign of Elizabeth I, she prohibited the sale of hot cross buns and other spiced breads, with the exception of funerals, Good Friday, and Christmas. If you disobeyed her order, you would be compelled to give up all of your buns to the less fortunate. Interestingly, the first documented account of hot cross buns is found in Poor Robin’s Almanack (1733), which is an annual magazine that lists events and other statistics for the next year.
The hot cross bun is also claimed to have Pagan origins, since it was once employed as a depiction of the sun wheel, which was used to honor Goddess Oster around the spring equinox.
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WATCH: Joe Wicks turns into The Froggy Coach for a humorous Good Friday exercise.
Hot cross bun – Wikipedia
|Homemade hot cross buns|
|Place of origin||United Kingdom|
|Region or state||England|
It is traditionally eaten on Good Friday in historically Commonwealthcountries such as theUnited Kingdom,Ireland,Australia,India,New Zealand,South Africa,Canada, and some other parts of America, including theUnited States. A hot cross bun is a spiced sweet bun that is usually made with fruit and marked with a cross across the top. In certain countries, like as the United Kingdom and Australia, they are accessible all year round. In the Christian tradition, a hot cross bun signifies the conclusion of the Lenten season, with different parts of the bun representing different aspects of the crucifixion of Jesus, the spices inside representing the spices used to embalm him at his burial, and the addition of [[orangepeel]], which represents the bitterness of his time on the Cross.
Plain buns cooked without dairy ingredients (which are prohibited throughout Lent until Palm Sunday) are customarily consumed hot or toasted after midday on Good Friday in many historically Christian nations. It is possible that the Greeks used a cross to designate cakes in the 6th century AD. Some believe the hot cross bun originated inSt. Albans, at the English county ofHertfordshire. In 1361, Brother Thomas Rodcliffe, a 14th-century monk at St. Albans Abbey, invented a similar recipe known as a “Alban Bun” and gave it to the local needy during the Holy Week celebrations.
- The penalty for breaking the edict was the confiscation and distribution of all of the prohibited goods to the destitute.
- During the reign of James I of England (1603–1625), more attempts were made to limit the selling of these artifacts.
- Along with one or two penny-priced hot cross buns “In 1733, Poor Robin’s Almanac published a poem by the same name.
- According to food historian Ivan Day, “During the 18th century, the buns were manufactured in London.
It was published in a Hawaiian newspaper in 1884 that an advertising for the selling of hot cross buns on Good Friday was placed. There are several superstitions associated with hot cross buns in English culture. The belief of one group is that buns cooked and eaten on Good Friday will not deteriorate or get mouldy the following year. An other advocate recommends storing such a bun for therapeutic purposes. It is believed that giving a slice of it to someone who is sick will aid in their recovery.
According to legend, if they are hanging in the kitchen, they will guard the home from fires and ensure that all loaves are baked flawlessly.
There are several versions of this recipe available in the United Kingdom, including astoffee, orange-cranberry, saltedcaramelandchocolate, and apple-cinnamon, to name a few. Some bakeries in Australia sell coffee-flavored buns, which are also known as coffee buns. There are also sticky date and caramel variations of the original bun, as well as smaller versions of the classic treat. Chocolate chip, chocolate and cherry, chocolate and butterscotch, apple and cinnamon, banana and caramel, and white chocolate and raspberry are some of the newer types that may be found in major supermarkets nowadays.
The Not Cross Bun is one of them.
During Easter 2012, the Sonoma Baking Company in Sydney claimed to have developed the first commercially available Not Cross Bun, which in Sonoma’s instance is piped with the letter S.
Mazanecis a similar cake or sweet bread consumed during the holiday season in Slovakia and Czech Republic. It is frequently marked with a cross at the top.
Hot cross buns with a cross carved out of the middle of them The conventional way for constructing the cross on top of the bun is to use shortcrust pastry, while some recipes from the twenty-first century suggested using a paste of flour and water instead of dough.
- ‘Alexander and Deepa’ (10 April 2017). “Eatings for the season.” The Hindu is a newspaper published in India. retrieved on March 13th, 2021
- Ab Finlo, Rohrer, Finlo (1 April 2010). “How did hot cross buns become two for a penny?” asks the BBC. According to the BBC News. “It’s always a wonderful time for hot cross buns | Coles,” according to the web page seen on April 26, 2014. www.coles.com.au. retrieved on the 27th of December, 2021
- Ina Turner and Ina Taylor are two women who have made a name for themselves in the world of fashion (1999). Christianity. Page 50 of Nelson Thornes’s book, ISBN 9780748740871. Hot cross buns are eaten by Christians to commemorate the completion of the Lenten fast. These have a unique significance to them. The cross in the center depicts the manner in which Jesus died. The spices included therein remind Christians of the spices that were placed on the body of Jesus. It demonstrates that Christians no longer have to eat bland dishes by using sweet fruits in their bun
- Dennis R. Fakes is a writer who lives in the United States (1 January 1994). Investigating the Lutheran Rite of Worship. CSS Publishing. ISBN 9781556735967. Page 33. CSS Publishing. ISBN 9781556735967. Because individuals frequently abstained from meat consumption during Lent, bread became one of the essentials of the season. Bakers even started manufacturing dough pretzels, which were a knotted stretch of dough that mimicked a Christian praying, with arms crossed and hands put on opposing shoulders, in the early 1900s. During Lent, hot cross buns are quite popular. The cross, of course, serves to remind the diner of Christ’s suffering on the cross
- “Can you tell me who was the first to cry “Hot Cross Buns?” The New York Times published an article on March 31, 1912. “The City of St Albans Claims the Original Hot Cross Bun,” according to a news article published on May 4, 2010. The Cathedral of St Albans. The original version of this article was published on March 16, 2018. In 1980, Elizabeth David published a recipe for yeast buns and little tea cakes, which was retrieved on December 7, 2016. Cooking with Yeast in the English Tradition. The Viking Press, New York, pp.473–474, ISBN 0670296538
- Charles Hindley was a British politician who was born in the town of Hindley in the town of Hindley in the county of Hindley in the county of Hindley in the county of Hindley in the county of Hindley in the county of Hindley in the county of Hindley in the county of Hindley in the county of Hindley in the county of Hindley in the county of Hindley in the county of Hindley in the county of Hindley in the county (2011). “A History of the Cries of London: Ancient and Modern,” p. 218 in “A History of the Cries of London: Ancient and Modern.” Cambridge University Press (Cambridge, UK)
- Easter Celebrations Around the World: An Encyclopedia McFarland and Company, 2021, p. 130
- Ab”Hot Cross Buns.” Practically Edible: The World’s Largest Food Encyclopedia on the Internet. Practically Edible, in fact. On April 3, 2009, the original version of this article was archived. “The greatest hot cross buns 2019” was found on the 9th of March, 2009. BBC Good Food is a television program that focuses on cooking and eating well. retrieved on 1st of July, 2019
- “Easter Baking: Hot Cross Buns”. jeanniebayb.livejournal.com. “Easter Baking: Hot Cross Buns”. The 24th of March, 2008. The original version of this article was published on April 5, 2010. Obtainable on March 26, 2008
- “Delicious Hot Cross Buns,” according to Woolworths (Australia). 30th of April, 2014
- In addition, “Top baker’s advice to take your hot cross bun to the next level” and “Easter in Czech Republic” were both found on iloveindia.com and were both accessed on December 7, 2007. Mary Berry is credited with inventing the word “berry” in the 18th century (1996). (First edition (2nd reprint) ed. of Mary Berry’s Complete Cookbook. 386 pages, ISBN 1858335671, published by Dorling Kindersley in Godalming, Surrey. Delia Smith’s Cookery Course (First edition (8th reprint) ed.). Delia Smith’s Cookery Course (First edition (8th reprint) ed.). Delia Smith’s Cookery Course (First edition (8th reprint) ed. p. 62. ISBN 0563162619
- “The Great British Bake-Off: Paul Holywood’s Hot Cross Bun,” Easy Cook (magazine)(60), p. 38, April 2013
- “The Great British Bake-Off: Paul Holywood’s Hot Cross Bun,” Easy Cook (magazine)(60), p. 38,
Here’s Why We Eat Hot Cross Buns at Easter
We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. When I think about Easter, there are a number of delicacies that instantly come to mind. Here are some of my favorites. They include hard-boiled eggs, ham, and roast leg of lamb, as well as jelly beans, Peeps, and Cadbury eggs, to name a few treats. Above all things, hot cross buns are the one meal that leaps out as being particularly appropriate for this time of year.
Over time, I learned to understand the history and custom of this festive treat.
What Exactly Are Hot Cross Buns?
Hot cross buns are sweet yeasted buns that are gently spiced and studded with raisins or currants before being marked on top with a cross that is either piped in icing or etched into the dough. They are traditionally made for Easter. Despite the fact that hot cross buns are now available and eaten throughout the year, they were formerly only available on Good Friday. Hot cross buns make their way to our table around Easter, but there isn’t a single reason for why this happens. Some beliefs are based on Christian symbolism, albeit there are a variety of myths (and even some fairy tales) regarding how these theories came to be developed.
Some of the stories that have been told about hot cross buns are included here.
1. A 12th-century monk introduced the cross to the bun.
The roots of hot cross buns may date back to the 12th century, according to certain sources. According to the legend, the buns were prepared by an Anglican monk and marked with a cross in honor of Good Friday to commemorate the occasion. Over time, they rose in popularity and finally came to be recognized as a symbol of the Easter holiday.
2. Hot cross buns gained popularity in Elizabethan England.
To mark the end of the 16th century, Queen Elizabeth I established legislation restricting the selling of sweet buns to certain occasions, including funerals, Christmas, and the Friday before Easter. These superstitious people believed the buns included medical or magical abilities, and they were worried that such powers would be misused or taken advantage of them. Some people were even under the impression that buns cooked on Good Friday would never grow stale.
As a means of getting past the legislation, an increasing number of individuals began preparing these sweet buns at their homes to sell. It wasn’t only that they gained in popularity, but that the legislation proved too difficult to execute, and it was finally repealed.
3. Superstitions about hot cross buns baked on Good Friday.
More than a few legends have also been circulated suggesting that hot cross buns were prepared on Good Friday for superstitious reasons. According to one legend, buns prepared on this day and strung from the rafters of a house will fend off evil spirits for the remainder of the calendar year. On another occasion, it is claimed that these buns safeguard sailors from shipwreck while they are at sea. Another version states that sharing the bun with a loved one ensures that the two of you will remain friends in the following year.
Have you ever experimented with creating your own?
Graduate of the French Culinary Institute, she has written many cookbooks, including Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddhism in the Kitchen, and Everyday Freekeh Meals.
What Are Hot Cross Buns and Why Are They Eaten on Easter?
Even if you’ve never had a hot cross bun, it’s probable that you’ve heard (or learned to play) the song that was inspired by the traditional Christmas food. But what exactly is a hot cross bun, and how did it come to be connected with the holiday of Christmas?
What Are Hot Cross Buns?
On the top of the buns are a cross, which is either etched into the dough or piped with icing. They are spicy and sweet, and they are traditionally baked with fruit. Consider them a cross between a dinner roll and a sweet pastry in terms of texture and flavor. Although most recipes call for raisins and cinnamon, there are a plethora of other options available. Hot cross buns are traditionally connected with Easter – a Christian celebration and festival commemorating the resurrection of Jesus — and are eaten on Good Friday, or the Friday before Easter, according to tradition.
History and Symbolism
Easter Basket with Hot Cross Buns Getty Images on the 18th of December, 2019. Photograph courtesy of undefined undefined/Getty Images undefined undefined/Getty Images Undefined Undefined We’re not entirely clear when and how hot cross buns first became popular, but a monk at St. Alban’s Abbey in England named Brother Thomas Rodcliffe is believed to have created a recipe that was similar to what we know today. Beginning in 1361, his innovation, known as the Alban Bun, was handed to the impoverished people who resided in the surrounding area of the monastery on the Friday before Easter.
- The city had been in ruins since 79 CE.
- As Thompson described it, “the pagans worshipped Eostre by offering small cakes, frequently ornamented with a cross, at their yearly spring celebration,” which was held in March.
- “It is believed that the cross originally signified the phases of the moon or the four seasons.
- According to the book Christianity by Ina Taylor and Ina Turner, every aspect of the buns is symbolic: “The cross in the centre represents Jesus’ death on the cross.” The spices included therein remind Christians of the spices that were placed on the body of Jesus.
- However, this did not have a negative impact on their popularity.
- At some point, the law was found to be too difficult to execute, and it was repealed.
It was a street scream used by bun vendors that was the first recorded mention, according to the Oxford English Dictionary (written in Poor Robin’s Almanac): “Good Friday comes this Month, the old lady runs/With one or two a Penny hot cross Bunns.”
Hot Cross Buns Song
It was this street cries that served as the inspiration for the nursery rhyme/song that many of us learnt as children in primary school. The song, which is performed to the tune of “Three Blind Mice,” is frequently played on the recorder by children and adults alike. There are several variants of the song, however the following are some frequent lyrics provided by SongsForTeaching.com: Hot cross buns, Hot cross buns, Hot cross buns, Hot cross buns are one cent, two pennies, and three pennies.
If your boys don’t like them, they’re the only ones who do.
I don’t make jokes or use puns; I’m not a prankster.
Get them while they’re still hot and devour them in large quantities.
Superstitions and Traditions
Apparently, hot cross buns baked on Good Friday will never go bad, according to legend. Another belief about the mystical bun is that, because of the cross on top, they are protected from bad spirits, which is why some bakers used to hang them in their houses as a sign of protection. Supposedly, doing so would avoid kitchen fires and assure that all bread cooked during the year would turn out flawlessly every single time. When it comes to travel, the same idea applies: It was formerly believed that taking a batch of hot cross buns on a lengthy cruise would help to avert shipwrecks.
A hot cross bun is said to be beneficial in the healing of a sick body, according to various traditions.
According to IrishCentral, an old rhyme says, “Half for you, half for me, between us two, good luck shall be.” “Half for you, half for me,” the rhyme continues.
How to Make Hot Cross Buns
Hot Cross Buns 2 (Photo courtesy of Getty Images) 12/18/19 Image courtesy of davidf/Getty Images courtesy of davidf/Getty Images In many ways, preparing hot cross buns is similar to preparing other varieties of sweet buns. Shortcrust pastry is used to produce traditional hot cross buns, which makes carving the cross into the top of the buns much easier. The crosses are piped on with icing at the conclusion of the baking process in more modern recipes, allowing the baker more creative freedom.
It’s also vital to use flour only when absolutely necessary.
“Start with the very minimum,” says the expert. Are you ready to put your skills to the test and make the classic Easter treat? We’ve taken care of everything. Our greatest hot cross buns recipe is deserving of a place on your table throughout the year.
How to eat: hot cross buns
You could believe that the hot cross bun, the subject of this month’s How to Eat(HTE), is nothing more than a teacake with a good reputation. Apart from its ornamental cross, this bun is both a subtly unusual item (it includes more sugar, is usually stickily glazed, and employs ground spices to create its signature speckling) and one of the most historically famous products in the baked goods aisle, despite its lack of a cross. Since the beginning of time, the human race has baked bread to commemorate the spring equinox, and we have been commemorating them with crosses even before Jesus was a child.
Even though hot cross buns (HCBs) were not officially recognized in England until 1733, they were already a well-established, customary treat – and, for many, the gastronomic raison d’être (excuse the pun) of the season – when they were first documented in the country.
It is not known if Rocliffe toasted them, topped them with jam, or, God forbid, used any leftovers to make bacon sarnies with them.
As a humanist food column, HTE has no stake in the religious game when it comes to determining when hot cross buns should be consumed. What about the week before Easter? Is it the Easter weekend? Is it actually Good Friday? It is impossible to build a compelling argument for any of them in an impartial manner. The fact that HCBs emerge on shop shelves on Boxing Day may even be considered a (double-edged) victory for logical Enlightenment ideals — raw capitalism triumphing over religious superstition in the face of consumer demand (since at least 2002,as these letters illustrate).
Our country appears to be deficient in adult self-control and strategic planning, as seen by this.
In 2019, the notion of a treat does not exist.
Fewer and fewer individuals are ready to claim that restricting our use of a thing will, as HTE so frequently discovers, increase our eventual pleasure of that good in the long run.
Maintain their uniqueness. Take a sip of that flavor. After all, if you’re in a pinch at other times, you can always rely on teacakes to tide you over. The lightness and sharpness of commercially manufactured buns are lacking. Image courtesy of Getty Images/EyeEm
Hot … or not?
Most commercially manufactured HCBs lack lightness and bite when served cold, or, as HTE loves to call to them, “raw,” and those pale, structurally frail buns will often shatter if smeared with anything but the softest butter. The process of toasting, on the other hand, produces a firm, stable top onto which you may slather as much butter as your more clogged heart wishes. The majority of the time, store HCBs are simply not that fresh. As soon as you purchase them, they begin to go bad. Consider toasting as a form of CPR for your aging HCBs.
Toasting also temporarily reverses retrogradation, which occurs when the wheat starches in the flour return to their original crystalline form, which causes stale bread products to become stiff and dry.
Toasters are infamous for losing bits of bread, leading them to blow, if not all of the kitchen sockets, as a result of the HCBs.
Neither will heating them in the microwave have the same results.
When served cold – or, as HTE prefers to call to it, “raw,” most commercially made HCBs lack lightness and bite, and those pallid, structurally weak buns will often shatter if smeared with anything but the softest of butters, according to HTE. When you toast something, on the other hand, you produce a sure, solid surface on which you may slather as much butter as your blocked heart wishes. Frequently, the HCBs sold in supermarkets are just not fresh enough to consume. As soon as you purchase them, they begin to stale.
Adding heat to spices, fruits, and candied peels not only energises the volatile compounds in the ingredients, enhancing their fragrance and flavor, but it also temporarily reverses retrogradation, which occurs when starches in flour return to their original crystalline form, resulting in stiff and dry bread products when left out too long.
Toasters are infamous for losing bits of bread, leading them to blow, if not all of the kitchen plugs, as a result of exposure to HCBs.
Using the grill Neither will cooking them in the microwave have the same results.
Toppings and fillings
The only ingredient that is required is butter, and lots of it. If it is not pouring down your chin or wrists, you are not performing the task correctly. According to a particular type of eater, you should use unsalted butter since it has an undeserved air of sophistication about it that is not merited. Ignore that piece of advise. Everything is improved with the addition of salt. Low-fat spreads and margarines are unnecessary since life is too short. It’s possible that you won’t believe it’s not butter.
A similar conundrum arises from the apparent popular preference for jam with hot cross buns (instead of the obvious marmalade; after all, hot cross buns include citrus peels!) However, if spread thickly, Nutella can result in an exceedingly dense and claggy mouthful, as opposed to any of the other two options in terms of pure flavor (you are effectively replicating a Cadbury FruitNut in bread form).
- It is beneficial to disseminate the word cautiously.
- However, any analogous bridging of the sweet and savoury streams is extremely difficult and should only be attempted by trained specialists (chefs).
- But if you make this at home with just any ordinary wensleydale, cheddar, or lancashire cheese, you’ll find that it lacks the exact umami richness and tangy top notes that make the bread and cheese so delectable at the restaurant.
- Sandwiches made with HCBs are considerably worse than they already are.
- Maple-cured bacon is not intended to taste overtly sweet, despite the name “sweet.” That sweetness should be seen as a minor side note, a footnote, or a minor aside.
- It repositions bacon as the clanging, savoury bass note in a miscalculated handful of sugary ick, which – with the exception of the 2,000-calorie doughnut burger – appears to have been developed for shock effect rather than out of necessity in terms of culinary preparation.
Every aspect of it appears a little out of date, like some grotesque Man v Food invention from the era of Samin Nosrat.
Instead of icing, a flour-and-water mixture should be used to draw on the design. We are not children in any way.
In the United Kingdom, we are becoming lacking in a variety of clearly defined cuisines. We merely have procedures for delivering salted caramel to customers. There isn’t a single item we won’t include it in. Toffee shards, (white) chocolate chips, marzipan pieces, and anything else that, when combined with HCBs, results in an overpoweringly sweet product; one in which the formerly clearly expressed, heady spicing is reduced to a low murmured afterthought. Why, in a world when there are infinite perfectly planned fruit breads, would you start sprinkling apricots, cranberries, dates, apple, cherry and almonds on top of your homemade cinnamon rolls (HCBs)?
Everything is off the table while you’re at home. You may consume your HCB while standing over the sink or working on the kitchen counter, or while pottering around the home if you are preparing to vacuum. However, as a visitor, you are required to use a plate. In any other case, your host may blow up. It’s the same as if you were with your family. Even if you have something negative to say about them, don’t let anybody else get involved with your mother’s affairs. Please, no more of this caffeine-free foolishness.
Tea, and specifically rust-colored tea grown from theCamellia sinensisplant, is also available. There will be no rooibos, hibiscus, caffeine-free, or twigs-in-a-bag nonsense here. Note: Dan Lepard does have a stout-based HCB recipe, which begs for an imperial stout chaser to complement it well. So, how do you like to consume your hot cross buns?
Curious Questions: Why do we eat hot cross buns at Easter?
Annunciata Elwes delves into the strange history of the hot cross bun in the United Kingdom. All good Christians indulge in hot cross buns for breakfast during this time of year, content in the knowledge that they are fulfilling a holy obligation. In 1836, the magazineFigaro published a statement to that effect. Despite the hot cross bun’s ongoing popularity — Tesco alone sells 70 million by the end of Easter weekend — it’s unlikely that anyone today who enjoys a toasted and buttered hot cross bun at breakfast, teatime, or any other time for that matter gives much thought to the religiosity of their behavior.
- She did so because she believed there was too much Popery in their popularity, which she regarded to be excessive.
- When they were first mentioned, they were in the 1773 Poor Robin’s Almanack, which seems a little late when you realize that a monk in St Albans, England, is credited with distributing them to the poor in the 14th century.
- This may have been a commemorative gesture after all; Christ having been crucified half a century before, and some historians say that there were Christians in Pompeii by AD79– but it’s more probable that they were carved in this manner to make them simpler to break apart.
- According to Eostre, the goddess of the dawn and fertility, the cross represented each of the Moon’s four parts.
- As a result, the cross atop the bun came to represent not only the Crucifixion, but also the meeting point of the Earth (horizontal) and Heaven (vertical) – the meeting point of the human and the divine.
- a cross bun to prevent faintness’ for morning instead of a full English breakfast.
Among these were the customs of sharing a bun to ensure lasting friendship (‘Half for you and half for me,/Between us two shall goodwill be’), taking a bun to sea to prevent shipwreck, and, perhaps most commonly, hanging a bun in the kitchen for a year to bring luck (and, hopefully, not too many flies), as in: “Good Friday comes this month, the old woman runs.” You may make do with one or two a-penny hot cross buns, whose value is that, if you believe what’s been told, they won’t become mouldy like regular bread.
In Essex, there is an 1807 hot cross bun, and in London, there is an 1821 hot cross bun, lending validity to the concept that a bun cooked on Good Friday does not decay, but Lord (or possibly Eostre) does not know why this is the case.
It is supposed that anyone who maintains one of these mealy gems for the whole year will almost certainly get married the following year.
Despite the fact that their cost has grown significantly over the last few centuries, hot-cross buns have, happily, remained quite unchanged.
Tom Aikens, the proprietor of Tom’s Kitchen, generously shared his recipe with Country Life magazine in this issue. thumb.jpg – hot cross buns – Easter is almost approaching, and if you find yourself with any leftover hot cross buns on your hands that haven’t been eaten yet, don’t worry.
How to Make the Best Hot Cross Buns, Because It’s Not Good Friday Without Them
The Easter holiday would not seem complete without the consumption of hot cross buns, would it? While there are other must-haves for this spring festival — baskets, the Easter bunny, gorgeous pastel costumes, and even popular chocolates such as jelly beans, Cadbury eggs, and Peeps – these are the ones that are most popular with children. Hot cross buns, on the other hand, are something special: A timeless and time-honored dish that doesn’t scream for attention but nevertheless manages to bring your holiday feast to a successful conclusion.
But why is this so?
How are hot cross buns made?
All of the ingredients for most basic hot cross bun recipes (including this one, which is our favorite) are simple and straightforward. They include flour, eggs, yeast, sugar, butter, powdered milk, cinnamon, nutmeg, and dried currants (raisins, golden raisins, and other dried fruits, like apricots, are sometimes used a substitute). Spices and seasonings, such as ground cloves, fresh lemon or lime juice, fruit juice, or even rum, are occasionally included. Traditional fruit and dough preparation involves kneading the ingredients in a bowl (either with an electric mixer, a bread machine, or by hand) until the dough is soft and elastic.
The dough will bubble up and expand in size as it rises in temperature.
It is then necessary to allow the balls (buns) another time to rise before they are smeared with melted butter and an egg and baked in the oven for 20 to 25 minutes, or until golden brown.
Where did they originate?
When it comes to the origins of the hot cross bun tradition, one persuasive idea comes from the St. Albans Cathedral in Hertfordshire, England. After all, according to popular belief, the hot cross bun originated at St. Albans, where Brother Thomas Rocliffe, a 14th-century monk at St. Albans Abbey, invented an original recipe for the buns and distributed them on Good Friday starting in 1361 to hungry and impoverished residents. (Image courtesy of Getty Images.)
Why eat them on Good Friday?
On Good Friday, hot cross buns are historically eaten throughout the British Isles as well as in other regions of the world, including Canada, Ireland, New Zealand, South Africa, and other parts of the Americas. The buns symbolize the conclusion of Lent’s 40-day period. The cross that is placed on top of the hot cross bun depicts Jesus’ crucifixion and is intended to serve as a reminder to Christians of the cross on which Jesus was crucified. It is common in the United States to decorate buns with a cross made of sweet icing; however, in certain European countries, the cross is produced by cutting diagonal slices into the dough or by placing strips of pastry over the top of the bun.
There is more to the narrative of what hot cross buns symbolize than meets the eye. It is believed that the spices used to embalm Jesus during his burial are represented by the spices included within hot cross buns, which are often nutmeg, cinnamon, and cloves.
Are they healthy?
Hot cross buns, with their sweet and creamy filling, are not the healthiest food you’ll find at an Easter brunch table. When it comes to the buttery bread, candied fruit, warm spices, and icing that go into making hot cross buns, they are more like miniature cakes — and each one will set you back anywhere from 150 to 300 calories, depending on the size of the bun, the ingredients used to make it, and the amount of icing you use. (And who can ever say no to a hot cross bun in one sitting? We, on the other hand, are not!) Hot cross buns are often high in processed carbs, sugar, and saturated fat, making them everything from a dieter’s dream when it comes to Easter goodies.
The best method to consume hot cross buns is to consume them in modest portions — try to limit yourself to just one bun!
Instead of more luxurious fillings like as chocolate chips, Nutella, additional butter, buttermilk, or brown sugar, bakers can experiment with one or two fruit components (think dried currants, dried apricots, or raisins).
Are hot cross buns safe for dogs?
It’s not the healthiest food on the menu when it comes to Easter brunch, but it is the most delicious. Hot cross buns are more like little cakes, with everything from the buttery bread to the candied fruit, toasty spices, and frosting — and each one can set you back anywhere from 150 to 300 calories, depending on the size of the bun and the particular materials used to make the bun. (And who can ever say no to a hot cross bun in its entirety?) We, on the other hand, certainly do not!) It’s no secret that hot cross buns are high in processed carbs, added sugar, and saturated fat, making them anything from a diet-friendly delicacy.
It is recommended that you consume hot cross buns in small portions (at least one bun per person) and avoid excessive amounts of butter and frosting (unless you are allergic to dairy products).
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The History Behind Why We Eat Hot Cross Buns at Easter
Hot cross buns are the epitome of pastry excellence, thanks to a sweet frosting on top and a fluffy, warmly spiced yeast dough. So, why do we just eat hot cross buns around Easter and not at any other time of the year, you might wonder. Each product that we showcase has been picked and vetted by our editorial staff after being thoroughly researched and tested. If you make a purchase after clicking on one of the links on this page, we may receive a commission. Early spring, and particularly the week leading up to Easter Sunday, sees an increase in the number of searches for classic hot cross bun recipes.
The buttery, cross-topped yeast rolls have never failed to satisfy my cravings, but when crafting BH G’s latest hot cross bun recipe, I began to question why we only eat hot cross buns during Easter.and not any other time of the year.
During my research, I spoke with experts to understand about the history of hot cross buns and how they came to be associated with the Easter holiday.
What Are Hot Cross Buns?
According to Elizabeth Hopwood, Ph.D., lecturer in English at Loyola University Chicago and acting director of the Center for Textual Studies and Digital Humanities, “Hot cross buns are yeast buns made with milk, butter, and spices and dotted with raisins or another dried fruit,” explains the traditional Easter treat. Prior to baking, the buns are scored in order to produce the prominent cross on top. Hot Cross Buns with Apricot and Raisin Filling
How to Make Hot Cross Buns
- The dry ingredients (flour, yeast, water, sugar, and warm baking spices such as cardamom and cloves) are combined first, followed by the addition of the dried fruit (usually raisins). Knitting follows (it should take no more than three to five minutes), and then comes the first rise. One of our favorite parts comes next, after a six-hour slumber in the fridge: pressing down the risen hot cross bun dough. This is the point at which the buns begin to take shape: Partially divide the dough into equal-sized sections, form into balls, and leave to rise again on a sheet pan until the rounds have doubled in size. Once the dough has been doubled, all that is needed is to score it with a crisscross pattern, bake it, then glaze or decorate it as desired.
Find out how to make the recipe.
Why We Eat Hot Cross Buns at Easter
Find out how to make the dish.
NATIONAL HOT CROSS BUN DAY – September 11
National Hot Cross Bun Day, celebrated on September 11th, urges us to get out of bed and enjoy this delicious treat! Currants or raisins baked into the bun give it a delicious taste that is hard to resist. As indicated by the name of this baked good, it is denoted by a cross on top. Bakers utilize a doughy substance that is baked into the bread to create the cross design. In other cases, icing is utilized to create the cross instead of frosting. The conclusion of Lent is traditionally marked by the consumption of hot cross buns in many historically Christian nations.
The significance of this spicy sweet bun extends beyond its status as a traditional delicacy to include a little of mythology and history.
Hot Cross Bun Superstitions
- Unspoiled – Buns that are prepared and served on Good Friday will not spoil or mold throughout the next calendar year. (Folklore from England)
- A slice of it given to someone who is sick will aid in their recovery. Medicinal applications (Folklore from England)
- A hot cross bun shared with another person means that friendship will continue throughout the next year. According to tradition, this is especially true if the phrase “Half for you and half for me, Between us two, should friendliness be” is said at the time. When it comes to eating buns, some individuals feel that because they have a cross on them, they should kiss the buns before eating them. In the event that you are embarking on an ocean cruise, a hot cross bun will protect you during the voyage. Fire prevention in the home — According to one custom, a hot cross bun hung in the kitchen serves as a fire deterrent. It also guarantees that all of the bread bakes perfectly. The dangling bun should be replaced every year.
HOW TO OBSERVENationalHotCrossBunsDay
Good Friday buns will not rot or mold the following year if they are cooked and served on Good Friday. Folklore from the United Kingdom A slice of it given to someone who is sick will aid in their recovery. Medicinal purposes Folklore from the United Kingdom Shared hot cross buns foster friendships that will last over the next year, according to tradition. Supposedly, this is especially true if the phrase “Half for you, half for me, Between us two, shall goodwill be” is said at the time. Kissing the buns – Some people think that because the buns have a cross on them, they should kiss them before eating them.
The use of hot cross buns in the kitchen is said to provide fire protection, according to one legend.
The dangling bun should be changed every year.
NATIONAL HOT CROSS BUNS DAY HISTORY
We were unable to track down the person who coined the phrase “National Hot Cross Bun Day.” Hot Cross Bun Frequently Asked Questions Q. What is the rhyme for the hot cross buns? As previously stated, the origin of the nursery rhyme “Hot Cross Buns” may be traced back to street vendors in England 200 years ago who would pitch their products to passing customers by yelling “Hot cross buns!” The following rhyme eventually emerged: “Hot cross buns!” Hot cross buns, please! Hot cross buns for one cent, two pennies, and three pennies!
- Hot cross buns for one cent, two pennies, and three pennies!
- Some, on the other hand, are still around.
Currently, you may anticipate to spend at least $1 per gram of gold. There are about 1,500 national days in the United States. Make sure you don’t miss a single one. With the National Day Calendar ®, you can celebrate every day®!
A Little History of Hot Cross Buns
Who doesn’t like a good hot cross bun? Baked sweet and sticky dough buns that have been raised with yeast and decorated with dried fruit and mixed peel, as well as scented with spices. Using a gentle touch, toast them lightly and serve them hot, slathered with excellent Irish butter. The most delicious Easter bun ever! In fact, there’s a school playground rhyme about Hot Cross Buns that students sing along to while clapping in time with the beat of the lyrics. For decades, this has been a childhood favorite.
If you do not have daughters, They should be given to your boys.
HOT CROSS BUNS ON GOOD FRIDAY
Hot Cross Buns are eaten on Good Friday in Christian communities all over the world, including Ireland, the United Kingdom, and countries as far apart as New Zealand, Australia, Canada, and India. They serve as a reminder of this historic day in the history of the Christian religion, the day Jesus was crucified. Using flour paste, each bun is embellished with a cross, which depicts the cross upon which Christ died. Traditionally, the spices in hot cross buns are thought to be a representation of the spices used to embalm Christ following his death.
It is also said that a hot cross bun from the batch prepared on Good Friday was always saved in case anyone in the family grew ill over the following year, according to another custom.
These buns were associated with immensely sacred associations, and it was believed that they were capable of curing all maladies, including the most horrible diseases.
CROSS BUNS AND THE GODDESS EOSTRE
Hot Cross Buns are intrinsically associated to the celebration of Easter and the religion of Christianity. However, in actuality, they are most likely pre-Christian in origin. “Cross Buns” were prepared to commemorate Eostre, a Germanic Goddess of Fertility who is supposed to have been the inspiration for the season of Easter, according to legend. She was a voluptuous blonde lady, who was constantly represented surrounded by baby animals such as birds, rabbits, and other little creatures, along with blossoming flowers in bloom.
It was claimed that the four parts of the cross on top of each bun symbolized the phases of the moon, while the cross itself represented rebirth after the long, dark winter months.
BAKE YOUR OWN HOT CROSS BUNS
Whatever explanation you want to give for your Hot Cross Buns, we can all agree that they are the ultimate seasonal delicacy for the holidays. The cakes are a typical baked delicacy of the Easter season, joining Simnel Cake, a light fruit cake covered with marzipan and twelve marzipan balls that depict Christ and his followers (excluding Judas), as a traditional cooked treat of the season.
If you’re interested in testing the hypothesis of whether or not your Hot Cross Buns would grow mouldy if you bake them on Good Friday, here’s an easy to follow recipe from Darina Allen of Ballymaloe Cookery School! Happy Easter, everyone! Good Food Ireland authored this article.
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How to Eat Hot Cross Buns
Documentation Download Documentation Download Documentation Hot cross buns are yeasted sweet buns that are gently spiced and filled with dried fruit for the celebration of Easter Sunday. They are marked with a cross on the top, which can be done with icing or by incorporating it into the dough. Despite the fact that these buns are available all year, they are most well-known for their popularity during the Easter season, particularly on Good Friday. You may experiment with the adaptability of these unique delights by adding basic toppings, experimenting with different fillings, and constructing more complicated arrangements.
- 1 When you’re ready to serve your hot cross buns for breakfast, spread some butter on them. The addition of a little slice of butter on the top of hot cross buns gives them a little extra taste and makes them more appealing to serve. This method works as well whether the buns are served warm or cold.
- Hot cross buns that have been toasted and slathered with butter make an excellent breakfast for any occasion.
2 Make the ideal after-dinner buns by glazing them with a sweet glaze. In a small saucepan over low heat, combine 1 3c (79 mL) of water and 2 tbsp (26 grams) of sugar to make a glaze for the cake. Bring the mixture to a boil for 3-4 minutes, stirring constantly, until the sugar is completely dissolved. Warm your hot cross buns by brushing them with the glaze and serving them while still warm. Advertisement number three Sweeten the dessert by slathering it with cream cheese or chocolate icing.
If you don’t want to make your own icing, you may get it at your local supermarket.
- Spread the cream cheese or chocolate frosting over the tops of your buns with a butter knife using a pastry brush. You can make as many or as few additions as you’d like
- Compared to cream cheese icing, chocolate frosting tends to be a touch lighter in texture and less sweet.
4 With tomato jam and eggs, make a spicy breakfast sandwich for the family. To make a tasty variation on the classic hot cross bun, cut your hot cross buns in half and fill them with a teaspoon of tomato jam, eggs, and bacon. The spiciness of the bread is brought out by the acidity of the tomato preserves. Combining a couple pieces of bacon with some scrambled eggs results in the ideal breakfast sandwich for any occasion.
- If you want to apply the jam evenly to your buns, you should use the back of a spoon or the back of a butter knife. You may use as much or as little jam as you choose. Alternatively, you may use any of your favorite jams in place of the tomato jam, for example, peach or apricot jam.
5 Finish with a sprinkling of melted chocolate for the ultimate dessert. The beautiful thing about melted chocolate is that it can be used in a variety of ways. You may use a spoon or a spatula to pour it over the top of your buns to make this traditional treat even more delicious.
- Pour the chocolate over some sliced fresh berries and top with a dollop of vanilla ice cream for a delectable dessert. If you want to make hot cross bun French toast, you may use the chocolate drizzle instead of syrup.
- 1 Chocolate chips or toffee bits can be added to make a dessert that your children will like. This is a delicious method to sweeten hot cross buns, which is especially useful if you are presenting them to a finicky eater. This fruity classic is given a sweet and salty twist by the addition of chocolate chips and toffee.
- When you would typically add the raisins to the mixture, substitute chocolate chips or toffee for the raisins.
Tartness may be achieved by using dried cherries, apricots, or cranberries as garnishes. Instead of using the traditional dried fruits like raisins or currants to fill your hot cross buns, experiment with different dried fruits. Adding dried cherries, apricots, cranberries, or figs to your buns is a delicious way to add a little tartness to your baked goods.
- Replace the conventional raisins and currants with the same quantity of dried fruit that you would normally use. You can use or combine any of your favorite dried fruits in place of or in addition to the traditional raisins and currants.
3 Add melted chocolate and cut strawberries for an exquisite touch on the classic recipe. Preparing the buns: Before baking, place 10-15 chocolate chips and 2-4 sliced strawberries in the middle of each bun. The chocolate will melt while you bake the buns, covering the strawberries to produce the ideal blend of sweet and delicious.
- 3 To add a beautiful touch, combine melted chocolate and cut strawberries. Preparing the buns: Before baking, place 10-15 chocolate chips and 2-4 sliced strawberries in the middle of each one. While you’re baking the buns, the chocolate will melt and cover the strawberries, creating the ideal balance of sweet and delicious.
- 1 For a special breakfast treat, make hot cross bun French toast. Serve the French toast with fresh berries, sliced bananas, or oranges on the side to complete the meal. To make a festive Easter meal, drizzle it with maple syrup, crème fraiche, or greek yogurt before serving. This meal should be served hot.
- To create hot cross bun French toast, combine 1 2 cup (120 mL) milk, 14 cup (50 grams) sugar, 3 eggs, 1 teaspoon (4.9 mL) vanilla extract, and orange zest in a large mixing bowl until well combined. Prior to heating the bun slices, allow them to soak in the sauce for approximately 5 minutes. To cook the buns, heat 2 tablespoons (28.35 grams) of butter in a skillet over medium heat until they begin to brown and become crispy on one side. Flip the bread over and let it to finish cooking on the other side. If you have any leftover egg mixture, store it in an airtight container and store it in the refrigerator for up to two days
2 Prepare hot cross apple crumble as a delicious dessert to celebrate the holiday.
With the sweetness of Granny Smith apples and the spice of cinnamon, this dish transforms into a delicious hot cross bun treat! Serve it with a scoop of vanilla ice cream. Warm your hot cross apple crumble before serving.
- The ingredients for this dish are as follows: 6 Granny Smith apples cut into small pieces, 12 c (100 grams) sugar, 1 tsp (3 grams) cinnamon, and 1 tsp (4.9 mL) vanilla essence in a medium-sized mixing bowl Chop the buns into small pieces and place them in a food processor. To begin, coarsely slice each bun into smaller parts, about 1/8 inch in size. Toss everything into a food processor and pulse until the chunks are reduced to crumbs
- In a large mixing bowl, combine the hot cross crumbs. It might be the same one that was used to prepare the filling. In a large mixing bowl, combine 14 tbsp (200 grams) unsalted butter, 12 cup (40 grams) rolled oats, the remaining 12 cup (100 grams) sugar, and 1 tsp (3 grams) cinnamon. This mixture should be sprinkled on top of the crumble filling
- Bake the hot cross apple crumble for 45 minutes at 350 degrees Fahrenheit (177 degrees Celsius).
3 Make bread and butter pudding to make use of any leftovers you may have. Bun and butter pudding is a delicious way to make use of any leftover hot cross buns you may have. Hot cross buns topped with a fruit custard and apricot jam form a delicious treat for the Easter holiday.
- Butter a 1.5 US qt (1.4 L) oven-safe baking pan and set aside. Butter the bread slices with any remaining butter if you have some. Once the buns have been brushed with butter, spread each piece with apricot jam. In a large mixing bowl, whisk together 3 eggs, 1.25 cup (300 mL) milk, 1.25 cup (300 mL cream), 14 cup (50 grams) sugar, 1 teaspoon (4.9 mL) vanilla extract, and a pinch of powdered cinnamon until well combined. Whisk the items together until all of the pieces have been removed. Place the buns in the baking sheet and scatter the fruit about the pan. Bake for 30 minutes at 350°F. Arrange the buns in a way that each one has an equal amount of space between it. Spread the apricots and sultanas equally on the bottom of the pan
- Pour the custard mixture over the buns and gently press it into the buns to make them more substantial. Allow the buns to soak for 30 minutes after covering the pan. Immediately after the buns have completed soaking, sprinkle the sugar over the tops of them and bake for 30-40 minutes at 360 degrees Fahrenheit (182 degrees Celsius). Allow for 10 minutes of cooling time before serving. Refrigerate leftovers for up to 24 hours after they have been covered.
A 1.5 US quart (1.4 L) oven-safe pan should be greased with butter before starting. Butter the bread slices with any remaining butter if you have it. As soon as the buns have been well coated in butter, spread each piece with apricot jam. The following ingredients are combined in a bowl: 3 eggs, 1.25c (300 mL) of milk, 1.25c (300 mL) of cream, 14 c (50 grams) of sugar, 1 tbsp (4.9 mL) of vanilla extract, and a pinch of powdered cinnamon To eliminate any remaining lumps, whisk the ingredients until they are completely smooth.
- Bake for 30 minutes at 350 degrees F.
- In a large baking pan, spread the apricots and sultanas equally; Then, using a pastry brush, carefully massage the custard mixture into the tops of the buns.
- The buns should be baked for 30-40 minutes at 360 degrees Fahrenheit (182 degrees Celsius) once the soaking process is complete.
- Refrigerate leftovers for up to 24 hours after they’ve been prepared.
- Are they okay to be eaten chilled and with butter? Yes! Hot cross buns should be sliced open along the width and the insides should be brushed with butter. Replacing the bread with another one and eating it. If you like, you can consume one slice at a time if you choose. Warm, freshly baked hot cross buns are exceptionally delicious when served this manner. If your hot cross buns have become a little stale, toasting them or using them in a bread pudding dish will make them taste even better.
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