Hot cross buns

A hot cross bun is a type of sweet spiced bun made with currants and leavened with yeast. It has a cross on the top which might be made in a variety of ways: it could be pastry, made from a simple flour and water mixture, cut from rice paper and glazed onto the bun, or simply cut into the bun itself.

In many historically Christian countries, the buns are traditionally eaten on Good Friday, with the cross standing as a symbol of Christ. They are believed by some to pre-date Christianity, however, being used in rituals in paganism, though there is no original source and the first recorded use of the phrase is not until 1733. Another urban myth is that the Christian church in England attempted to ban them, but they were too popular, and instead Elizabeth I passed a law permitting their consumption, but only on particular religious occasions such as Easter and Christmas.

In Australia recently a chocolate version of the bun has become popular. They generally contain the same mixture of spices but cocoa is added to the dough and chocolate chips are used instead of currants. This is most likely due to the close association between Easter and chocolate.

Around Easter 2003, the Daily Telegraph among other newspapers, reported that several local authorities in England (in particular Tower Hamlets Borough Council) had banned schools serving hot cross buns on the grounds of political correctness, believing the symbol of the cross could be offensive to non-Christians. This step was widely condemned, most vocally by Ann Widdecombe. As one of the cited councils, that of the City of York, issued a statement making clear that while the buns were not being served, this was for "no particular reason", and accusing the newspaper's reporter of bad faith, the veracity of the entire report was questioned.

The Old Bunn House in Pimlico, London is mentioned by Swift in his Journal to Stella (1712) was a favorite of both George II and George III. This house, while quite a popular establishment in the 19th century, no longer stands.

Music

"Hot cross buns" is also a simple song for teaching basic notes for learning various instruments.

The song goes: "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, Hot Cross Buns, Hot Cross Buns"

The alternative lyrics are,

"Hot cross buns, One a penny buns, One a penny, Two a penny, Hot cross buns.

Fresh, sweet buns, Come and buy my buns, One a penny, Two a penny, Fresh, sweet buns.

Nice, light buns, Buy my currant buns, Come and try them, Then you'll buy them, Nice, light buns"

Hot cross bun recipe

Preparation time over 2 hours

Cooking time 10 to 30 mins
Vegetarian
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Traditional spiced, sticky glazed fruit buns with pastry crosses. Served as a classic Easter treat, the buns can also be enjoyed at any time of year.

Ingredients
For the ferment starter
1 large free-range egg, beaten
215ml/7½fl oz warm water
15g/½oz fresh yeast
1 tsp sugar
55g/2oz strong white flour
For the dough
450g/1lb strong white flour, plus extra for dusting
1 tsp salt
2 tsp ground mixed spice
85g/3oz unsalted butter, cut into cubes, plus extra for greasing
85g/3oz sugar
1 lemon, zest only
170g/6oz mixed dried fruit
For the topping
2 tbsp plain flour
vegetable oil, for greasing
1 tbsp golden syrup, gently heated, for glazing

Method
1. For the ferment starter, mix the beaten egg with enough warm water to make up approximately 290ml/½ pint of liquid.
2. Whisk in the yeast, sugar and flour until the mixture is smooth and well combined, then cover and set aside in a warm place for 30 minutes.
3. For the dough, sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest to the well and pour in the ferment starter.
4. With your hands, gradually draw the flour at the edges of the bowl into the well in the centre, mixing well with the ferment starter, until the mixture comes together as a dough.
5. Turn out the dough onto a lightly floured work surface and knead lightly until smooth and elastic.
6. Carefully work the mixed dried fruit into the dough until well combined.
7. Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.
8. Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.
9. Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.
10. Grease a baking tray with butter and transfer the buns to the tray. Cut a cross in each bun, almost cutting all the way through the dough, so that each bun is almost cut into quarters.
11. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.
12. Preheat the oven to 240C/475F/Gas 8.
13. Meanwhile, for the topping, mix the plain flour to a smooth paste with two tablespoons of cold water.
14. When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross over the cuts in each bun.
15. Transfer the buns to the oven and bake for 8-12 minutes, or until risen and pale golden-brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack.

Links

• Recipe for hot cross buns
• "Hot cross banned: councils decree buns could be 'offensive' to non-Christians" (Daily Telegraph article)
• Rebuttal issued by City of York Council on the claim relating to them in the Telegraph's story
• A history of hot cross buns
• An alternative Hot Cross Bun recipe and related information
• A Short Sweet History of the Hot Cross Bun

This guide is licensed under the GNU Free Documentation License. It uses material from the Wikipedia.

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