The hot cross bun is a simple mixture of icing and pastry - easy to make, but weighty in tradition. This spicy sweet bun with its raisins and currants is a religious cornerstone. Whether they really did come before Christianity is under speculation, but by 1733 there is a recorded use of the sweet bun.
Hot Cross Bun Tradition
Traditionally, hot cross buns are eaten on Good Friday, with the cross on the buns standing for the crucifixion of Christ. At one time there were laws forbidding the sale of hot cross buns at any time other than Easter and Christmas, a law set in by Elizabeth I.
Hot Cross Buns Superstition
There are many to choose from, here is a sampling of superstitions involving hot cross buns.
- Splitting a hot cross bun could ensure a friendship lasting.
- Hot cross buns served and baked on Good Friday would not spoil.
- They could make the ill better.
- Eating a hot cross bun, the partaker should kiss the cross beforehand.
- Hang a hot cross bun in the kitchen area and it makes all breads turn out right and will protect the residence against fire.
- Hot cross buns will keep a ship safe from wrecking.
Hot Cross Bun Lyrics
As a British children’s nursery rhyme, this hot cross bun lyric is ever popular across the pond.
“Hot cross buns! Hot cross Buns!,One a penny, two a penny,Hot cross buns.If you have no daughters,Give them to your sons,One a penny, two a penny,Hot cross buns”
Hot Cross Bun Recipe
While there are many hot cross bun recipes floating through the internet, cookbooks, and down family heritage lines, here is a simple one to get most started.
- 4.5 cups all purpose flour
- 1/3 cup sugar
- 1/4 cup butter, melted
- 2 eggs, beaten
- 1 teaspoon salt
- 1 cup currants or raisins
- 2 tablespoons quick acting yeast
- 2 teaspoons cinnamon
- 1/2 cup candied peel (mixed peel)
- 1/2 cup sugar icing
- 1/2 teaspoon nutmeg, grated
- 2 tablespoons milk
- 2 tablespoons water
Directions:
- Mix in bowl the sugar, flour, yeast, salt, cinnamon, and the nutmeg until thoroughly blended, then stir in the melted butter and water.
- Next mix in the eggs. Keep stirring dough with a wooden spoon until smooth then add the peel and raisins (or currants).
- Cover with a towel and let stand for 10 minutes.
- Grease and pour into muffin cups, brushing their tops with butter.
- Cover again and let rise 20-30 minutes.
- Bake at 375 in the oven for 20 minutes. Let cool and then combine sugar icing with milk. Put mix in piping bag and make the cross on top.
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