You know when you are flat out super busy and you seem to subconsciously intentionally procrastinate and waste time? Yeah, that’s me today. I started writing this post and then decided to go on a Wikipedia rampage because this post couldn’t be written until I knew the full history of the hot cross bun and then found myself reading about the uniform structure in Russian fairy tales 30 minutes later.
For those curious cats out there who just neeeed to know the history of the hot cross bun, let me entertain you. The hot cross bun was a dairy free bun that was eaten.. you guessed it.. hot (or warm or toasted) during Lent beginning with Shrove Tuesday and until Good Friday. It is rumoured, that the Greeks may have marked the buns with a cross.
There were also many superstitions and English folklore around ye olde tasty hot cross bun. Thank you, Wikipedia.
- Buns baked and served on Good Friday will not spoil or grow mouldy during the subsequent year.
- Another encourages keeping such a bun for medicinal purposes. A piece of it given to someone ill is said to help them recover.
- Sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year, particularly if “Half for you and half for me, Between us two shall goodwill be” is said at the time, so some say they should only be cooked one at a time. Jackson and I shared many a hot cross buns however we didn’t say that cute little rhyme so I suppose that’s it for us.
- If taken on a sea voyage, hot cross buns are said to protect against shipwreck.
- If hung in the kitchen, they are said to protect against fires and ensure that all breads turn out perfectly. The hanging bun is replaced each year.
Hot cross buns are almost as magical as Harry Potter. Well.. the buns below were at least.
Call me crazy, but I cannot stand the traditional hot cross buns (or fruit and nut chocolate or christmas pudding – whaa?! I know). I am lucky Jackson is the same because come easter time, we don’t have to debate over what type of hot cross buns we make. Plain or chocolate chip all the way. Raisins – you’re out.
This was my first time making hot cross buns at home and although they weren’t as sweet and fluffy as store bought, they were wholemeal and contained hardly any sugar. I was so proud of myself and, dare I say, impressed at my crossing skills. For a first time bun crosser, I did pretty good if I don’t say so myself.
One of my favourite things about making these hot cross buns (apart from the satisfaction that arose from the cross-making) was how they became pull-apart buns once they had cooked because the dough rose and they stuck together- eee! It’s opened a whole pull-apart door for me to explore.. next up is cinnamon scrolls! Guys.. I am enjoying baking, what?!
Making hot cross buns is a lovely thing to do on a Sunday whilst pottering around home (does anyone potter?) and filling your home with the smell of freshly baked buns. The recipe isn’t very difficult and would be a great weekend activity to bake with the kids too, if you have some of them.
Do you procrastinate and google weird things when you should be working? Or, do you have any hot cross bun secrets you’d like to share?
Have a wonderful day, Bec x
- 3 1/2 cups wholemeal flour
- 2 x 7g sachets dried yeast
- 1/4 cup caster sugar
- 1 x 1/2 teaspoons mixed spice
- a pinch of salt
- 40g butter
- 300ml milk
- 2 eggs, lightly beaten
- 1/2 cup plain flour
- 4 to 5 tablespoons water
- 1/3 cup water
- 2 tablespoons caster sugar
- Butter, to serve
- Combine the flour, yeast, sugar, mixed spice, salt in a large bowl. Melt the butter in a small saucepan over medium heat. Add the milk. Heat for 1 minute, or until warmed through. Add warm milk mixture and eggs to dough mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.
- Turn the dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl and cover with plastic wrap. Set aside in a warm, wind-free place for 1 to 1 1/2 hours, or until dough doubles in size.
- Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide dough into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, wind-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C or 170˚C fan-force.
- Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.
- Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 3-4 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature with butter.
- You can add some cocoa, choc chips or currants for a more festive bun however I am a fan of the plain. You can also use white flour for a lighter, more fluffy bun but I only had enough wholemeal!