Hot Cross Buns: Unraveling the Spooky History and Delicious Lore
In the world of baked goods, few treats come with a history as rich and mysterious as hot cross buns. These delightful, spiced pastries, marked with their iconic cross, have a history that is as hauntingly fascinating as they are delicious. Join us on a journey through the centuries as we explore the spooky history of hot cross buns, a pastry that carries tales of superstition, folklore, and enduring tradition.
A Sinister Origin?
The story of hot cross buns dates back to ancient times when the pagan Saxons baked small cakes marked with a cross to honor the goddess Eostre, symbolizing the four quarters of the moon. When Christianity spread across Europe, the Church attempted to assimilate these pagan traditions, resulting in the cross-bearing buns becoming associated with Good Friday.
Supernatural Powers
Hot cross buns were believed to have mystical properties. In medieval Europe, it was thought that keeping a bun from Good Friday would protect one's house from evil spirits. Some even believed that hot cross buns, when shared, could forge bonds and strengthen friendships, warding off malevolent forces.
The Bun that Never Stales
Hot cross buns were believed to possess the power to remain fresh year-round. In the 16th century, Queen Elizabeth I passed a law that restricted the sale of these buns to only specific occasions such as funerals, Christmas, and Good Friday. This law was an attempt to ensure the quality and availability of these buns throughout the year, as it was believed they could ward off sickness if consumed during times of illness.
A Heavenly Aroma
In the 18th century, hot cross buns gained fame for their exquisite aroma. The streets of London were filled with the scent of these buns on Good Friday, and people eagerly purchased them to enjoy or to keep as charms. The scent was said to linger for days, a testament to the irresistible allure of this ancient treat.
Lore: The Widow’s Pub
Upon further digging-no pun intended-I found this amazing bready lore from Miss Food Wise. “In London’s East End you can find a pub called The Widow’s Son, named after a widow who lived in a cottage at the site in the 1820s. The widow baked hot cross buns for her sailor son who was supposed to come home from the sea on Good Friday. He must have died at sea as he never returned home, but the widow refused to give up hope for his return and continued to bake a hot cross bun for him every year, hanging it in her kitchen with the buns from previous years.
When the widow died, the buns were found hanging from a beam in the cottage and the story has been kept alive by the pub landlords ever since a pub was built on the site in 1848.
To this day, every Good Friday, the ceremony of the Widow’s Bun is celebrated and members of the Royal Navy come to The Widow’s Son pub to place a new hot cross bun into a net hung above the bar. Legend has it that the buns baked on Good Friday will not spoil.”
Modern Traditions
Today, hot cross buns have transcended their eerie origins to become a beloved Easter tradition around the world. These spiced, sweet buns are adorned with a sugary cross, symbolizing the crucifixion of Jesus. They come in various flavors, including the classic currant or raisin, as well as more modern variations such as chocolate chip, apple cinnamon, and even savory options.
Hot cross buns may have a spooky history rooted in ancient superstitions, but they have evolved into a cherished treat that brings joy and togetherness. These delectable buns continue to be a symbol of Easter and a delightful reminder of the rich tapestry of human history and tradition. As you enjoy your hot cross bun this Easter season, take a moment to appreciate the fascinating and mysterious journey this humble pastry has taken from the realms of the supernatural to your plate.
Ingredients
Buns
2 1/4 teaspoons yeast
1 teaspoon sugar
1/2 cup (120g) lukewarm water
3/4 cup (180ml) room temperature/lukewarm unsweetened non-dairy milk
I used soy milk
1/3 cup (80ml) oil
I used canola oil
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup (50g) sugar
1 tablespoon orange zest
1 tablespoon lemon zest
3 1/2 - 4 cups (438g - 500g) all-purpose flour
I used 3 1/2 cups sifted flour
1/2 cup (65g) raisins
Yuck I hate raisins so I did not use them
1/4 cup (35g) dried currants (see note below)
Did not use these either
Vegan "Egg" Wash
2 tablespoons unsweetened non-dairy milk
1 tablespoon pure maple syrup
Icing
1/2 cup (60g) powdered sugar
1/4 teaspoon vanilla extract
2 1/2 teaspoons unsweetened non-dairy milk
Directions
In your stand mixer bowl, add the yeast, 1 tsp of sugar, and lukewarm water. Let stand for a few minutes.
When the yeast has foamed up, add the room temperature/lukewarm milk, oil, salt, ground cinnamon, ground nutmeg, sugar, orange zest, lemon zest, and 1 cup of flour. Mix with a spoon to combine.
Put stand mixer bowl in place, add 2 more cups of flour and using the dough hook, set the mixer to knead.
If the dough is sticky, add flour 1/2 cup at a time.
Let mixer knead dough for about 4 minutes and until it is no longer sticky. In the last minute of mixing, add the raisins and currants to incorporate them.
Lightly oil the inside of a medium-sized bowl.
Remove dough from mixer bowl and place into the oiled bowl. Cover the bowl with a towel and let it sit in a warm spot until it has doubled in size, about 1 hour.
Line a 9" x 13" pan with parchment paper. Allow an overhang on each side so they can be easily removed from the pan when done.
After the hour has passed, punch the dough down and knead for a few seconds to get rid of any air pockets.
Separate the dough into 12 equal sized pieces. I rolled the dough out in a wide square and eye balled each cut. But other recipes have weighed their dough out to get all buns equal in size.
Roll each piece into a ball and place each one into the parchment lined pan. It's OK if they are close together.
Cover with a towel and place in a warm spot. Let rise for 40 minutes.
Preheat oven to 375°F (190°C.)
Make the vegan "egg" wash
Mix the unsweetened non-dairy milk and the maple syrup together.
After the rolls have rested, using a pastry brush, brush the vegan egg wash over each bun.
Bake the buns for 20-25 minutes or until golden brown. If you have an internal thermometer-which I recommend purchasing-you can look for an internal temperature of 201 F°.
Remove from oven and let sit for a few minutes in pan. If they seem slightly under they will still cook more on the pan so don’t worry!
Remove buns using parchment paper overhang as handles and place onto a cooling rack. The buns will have joined together while rising/baking. Do not separate them yet.
While cooling, make the icing...
Add the powdered sugar, vanilla, and unsweetened non-dairy milk to a small bowl. Mix well until it has all combined to form a thick icing. Place into a piping bag with a very small tip or a small ziplock bag. If using a ziplock bag, snip off one of the bottom corners.
Once the buns have cooled, pipe the icing onto the buns to make the crosses. (3 horizontal lines and 4 vertical lines)
Ok so a couple of extra notes and additions. This recipe uses icing, but typically you bake a flour paste cross onto the bun. I assume this is going to give you better results visually because I had to really up the powdered sugar in the icing for this recipe to get it to not drip off the buns and look very, ummm, inappropriate. The icing tastes really good though! It makes these buns almost taste like cinnamon rolls which is nice.
For a paste crosses, mix 50 g (scant ½ cup) plain flour with 60 ml (¼ cup) water to make a thick but pipeable paste. Place it in a piping bag fitted with a small round nozzle (about 3mm).
When the buns have risen pipe a cross on top of each one. If you've got them well lined up on the tray you can just pipe in one long line across the row. Then return to step 17 which is to then bake the rolls.