Hot cross buns

Hot cross buns, those enticingly fragrant, spicy sweet pastries adorned with the distinctive cross on top, have long been considered a symbol of Good Friday and the Easter season in various parts of the world. Linked by a rich tangle of cultural and religious meanings, this tradition combines the aromatic lure of the pastry with the deeply rooted symbolism of Christianity, making hot cross buns not only a delight for the taste buds, but also a feast for the soul.

Hailing from the UK, the history of hot cross buns is as layered as the flavours that mingle within them. These buns are said to carry with them not only the aroma of spices like cinnamon and nutmeg, but also a piece of history reaching back to the 12th century. The cross adorning each pastry is widely recognized as a symbol of the crucifixion of Jesus Christ, making these pastries an integral part of Easter traditions, symbolizing the end of Lent and the celebration of the resurrection.

The culinary journey of hot cross buns is a testament to the evolution of baking and its ability to pass on traditions from one generation to the next. Typically, these buns are made from a rich yeast dough containing flour, milk, sugar, butter, eggs and a hearty blend of spices such as cinnamon, nutmeg and allspice. Adding raisins or candied citrus peel to the dough brings bursts of sweetness and texture, creating a multi-sensory treat with every bite.

The preparation of hot cross buns is steeped in tradition and legend. For example, it was once believed that buns baked on Good Friday would not spoil or burn during the following year. Another superstition claimed that these pastries could protect against a boating disaster when taken on sea voyages. Whether we believe these beliefs or not, the act of baking and sharing hot cross buns remains a powerful symbol of community and togetherness.

Today, hot cross buns have transcended their religious origins and have become a fixture in bakeries and households around the world, especially during the Easter season. Modern interpretations and variations of the recipe have emerged, adapting to different taste preferences and dietary restrictions, including gluten-free and vegan versions. However, the essence of the tradition remains intact, with the cross on top as a poignant reminder of its historical and spiritual roots.

Hot cross buns are more than just a seasonal treat. They are a blend of history, tradition and culinary art, symbolizing hope, renewal and the unifying power of food. When we bite into the soft, spicy dough of a hot cross bun, we participate in a tradition that transcends time, reminding us of the enduring nature of our shared human experience.

Recipe hot cross buns

Ingredients

• 75 g raisins
• 180 ml warm milk
• 100 g sugar
• 60 g butter
• 1/2 tsp salt
• 7 g of dried yeast
• 2 eggs
• 430 g plain flour
• 1/4 tsp ground cinnamon
• pinch of nutmeg

For rubbing

• 1 egg
• 1 tsp water

Cross glaze

• 60 g icing sugar
• 12 ml milk

Procedure

1. Pour boiling water over the raisins, let stand for 10 minutes and then drain.
2. Put some warm milk, a little sugar and dried yeast in a bowl. Stir and leave at room temperature for about 10 minutes until doubled in volume.
3. In a large bowl, mix together the remaining warm milk, the remaining sugar, butter and salt. Stir until the butter is melted. Then add the beaten eggs and yeast. Stir in the cinnamon and nutmeg. Gradually add the flour and knead until a smooth and soft dough forms. Finally, add the drained raisins and knead until they are combined with the dough.
4. Grease a bowl with butter and place the dough in it. Turn the dough buttered side up, cover it with a tea towel and leave it to rise in a warm place for about 1 hour, or until doubled in volume.
5. Place the risen dough on a floured baking sheet and divide it into 12 equal parts. Shape each dough into a loaf and place them on a buttered baking sheet. Cover with a tea towel and leave to rise for a further 30 minutes.
6. Preheat the oven to 190 °C. Brush the loaves with beaten egg and bake for 15-17 minutes, or until golden brown. Remove from the oven and cool on a baking tray.
7. While the buns are still warm, mix the icing sugar with the milk. If the icing is too thin, add sugar. Transfer the resulting mixture into a pastry bag and make a cross on top of each bun.

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