Hot Cross Buns have a mixed history. Some say
they were part of pagan spring festivals and later given the
cross by monks wanting to give Christian meaning to the
the tradition. Other accounts speak of an English widow,
who's son went off to sea and she vowed to bake
him a bun every Good Friday. When he didn't return she
continued to bake a hot cross bun for him each year and
hung it in the bakery window in good faith that he would
some day return to her. The English people kept the
tradition for her even after she passed away.
Holiday traditions often have pagan, as well as Christian
roots and many times the symbolism has been changed
over time to adapt to those using it in their celebrations. I
have found that what really matters is what value the tradition
has in our own families, and our own communities.
From the Grand Union Cook Book, copyright 1902, comes
this recipe for Hot Cross Buns:
Make a thin batter with two ounces of yeast, half a pint
of flour, one-quarter pound of white sugar and a quart
of milk. Great care must be taken to prevent the flour
from becoming lumpy. Let the mixture stand for an
hour, then add four pounds of flour, half a pound of
sugar and two teaspoonfuls of mixed spice. Make
the mass into a smooth dough, cut and mold the
buns and set them in a warm place where they may
rise like bread. Bake in an oven such as is required
for bread. This recipe makes twenty-four buns.
However, if you would like an up to date recipe
that will be much easier to follow, the one below
will work just fine!
Hot Cross Buns
Ingredients:
1/4 cup milk
1/3 cup sugar
3/4 tsp. salt
1/2 cup shortening
2 packages active dry yeast
1/2 cup warm water (about 110 degrees)
3 eggs
4 cups sifted flour
1/2 tsp. cinnamon
3/4 cup currants
1 egg white
1 tsp. cold water
Frosting (see recipe below)
Scald milk in a small saucepan, add salt
sugar and shortening; cool to lukewarm.
Sprinkle yeast on top of the warm water;
stir to dissolve. Add eggs, yeast mixture,
1 cup flour and cinnamon to milk mixture; beat
with electric mixer at medium speed about 2 minutes,
scraping the bowl occasionally. Stir in currants
and enough remaining flour, a little at a time, to
make a soft dough that is easy to handle. Beat
well. Place in lightly greased bowl and turn
dough over to grease top as well. Cover and let
rise until just about doubled. This will take about
1 1/2 hours. Punch down the dough. Turn onto
lightly floured board.
Roll or pat to a 1/2 inch thickness. Cut in rounds
with a 2 1/2 inch biscuit cutter or bottom of a
glass. Pat the shapes to a bun like shape.
Place about 1 1/2 inches apart on greased
baking sheets. Allow to rise until almost
doubled for about 1 hour.
With a very sharp knife (serrated works well)
cut a cross into the surface of each bun.
Brush tops with unbeaten egg white mixed
with cold water. Bake in a 375 degree oven
for 15 minutes or until golden brown. Cool
on racks for about 5 minutes. With a tip
of a butter knife or a small spoon, fill in
crosses with white frosting. Makes
about 18 buns.
Frosting:
1 1/2 cups powdered sugar
2 tablespoons margarine or butter, softened
1-2 tablespoon milk
1/2 tsp. vanilla
Combine all ingredients and mix well until
smooth.
About the author
Brenda Hyde is a wife and Mom of three, a freelance writer, and editor of OldFashionedLiving.com.
