Next Monday, the world will celebrate Hot Cross Bun day.
These small, sweet buns with raisins or candied fruit, marked on top with a cross of white glaze, are traditionally served on Good Friday.
According to some, the tradition dates back to the 16th or 17th century, but others believe the hot cross bun is even older.
In 1361, a monk named Brother Thomas Rocliffe was recorded to have made small spiced cakes stamped with the sign of the cross and distributed them to the poor visiting St Albans monastery on Good Friday.
To the ancient Aztecs and Incas, buns were considered the sacred food of the gods, while the Egyptians and Saxons offered them as sacrifices to their goddesses.
Certain ancient cultures believed the cross symbolised the four quarters of the moon – a sign that held supernatural power to prevent sickness.
To the Romans, the cross represented the horns of the sacred ox.
In spite of the many fascinating stories of this tasty little bun, nothing beats biting into one!
Traditional hot cross bun recipe
INGREDIENTS
- ¾ cup warm water (45ºC)
- Three tablespoons butter
- One tablespoon instant powdered, skimmed milk
- ¼ cup white sugar
- 3/8 teaspoon salt
- One egg
- One egg with yolk and white separated
- Three cups all-purpose flour
- One tablespoon active dry yeast
- ¾ cup currants
- One teaspoon ground cinnamon
- Two tablespoons water
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- Two teaspoons milk.
BUN PREPARATION
- Put warm water, butter, skimmed milk powder, ¼ cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
- When five minutes of kneading are left, add currants and cinnamon. Leave until dough is double in size – about one hour.
- Punch down on floured surface, cover, and let rest 10 minutes.
- Shape into 12 balls and place in a greased 33cm X 23cm pan. Cover and let rise in a warm place until they double in size – about 35 to 40 minutes.
- Mix egg yolk and two tablespoons water. Brush on balls.
- Bake at 190ºC for 20 minutes then remove from pan and let cool on wire rack.
CROSS GLAZE PREPARATION
- Mix together powdered sugar, vanilla extract and milk. Carefully brush an X on each cooled bun.
- And now enjoy!
