Hot cross bun
|Hot cross bun|
|Place of origin:|
|currants or raisins|
|Recipes at Wikibooks:|
|Hot cross bun|
|Media at Wikimedia Commons:|
|Hot cross bun|
A hot cross bun is a spiced sweet bun made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday in the UK, Australia, New Zealand, South Africa, and Canada.
In many historically Christian countries, buns are traditionally eaten hot or toasted during Lent, beginning with the evening of Shrove Tuesday (the evening before Ash Wednesday) to Good Friday, with the cross standing as a symbol of the Crucifixion.
The ancient Greeks may have marked cakes with a cross. Some have claimed a connection with the goddess Eostre, but there is no historical evidence to support this; Bede, the sole source to mention Eostre, says nothing about her attributes or ceremonies.
In the times of Elizabeth I of England (1592), the London Clerk of Markets issued a decree forbidding the sale of hot cross buns and other spiced breads, except at burials, on Good Friday, or at Christmas. The punishment for transgressing the decree was forfeiture of all the forbidden product to the poor. As a result of this decree, hot cross buns at the time were primarily made in home kitchens. Further attempts to suppress the sale of these items took place during the reign of James I of England/James VI of Scotland (1603-1625).
English folklore includes many superstitions surrounding hot cross buns. One of them says that buns baked and served on Good Friday will not spoil or mold during the subsequent year. Another encourages keeping such a bun for medicinal purposes. A piece of it given to someone who is 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. Because there is a cross on the buns, some say they should be kissed before being eaten. 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.
In Australia and New Zealand, a chocolate version of the bun has become popular; there are also coffee flavoured buns sold in some Australian bakeries. They generally contain the same mixture of spices, but chocolate chips are used instead of currants.
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|Wikibooks has a book on the topic of: Cookbook:Hot Cross Bun|
- BBC - How did hot cross buns become two a penny?
- "Who Were The First To Cry "Hot Cross Buns?"". The New York Times. 31 March 1912. Retrieved 4 May 2010.
- New Zealand Easter Baking: Hot Cross Buns, Best, Easy, Chocolate, History, How To Make, Cake
- Beyer, Catherine (April 24, 2011), The Myth of Eostre, About.com, retrieved 2013-03-17
- David, Elizabeth (1980). "Yeast Buns and Small Tea Cakes". English Bread and Yeast Cookery. New York: The Viking Press. pp. 473–474. ISBN 0670296538.
- "Hot Cross Buns". Practically Edible: The Web's Biggest Food Encyclopedia. Practically Edible. Retrieved 9 March 2009.
- "Easter Baking: Hot Cross Buns". Retrieved 26 March 2008.
- "Easter in Czech Republic". Retrieved 7 December 2007.
- Berry, Mary (1996). Mary Berry's Complete Cookbook (in English (British)) (First edition (2nd reprint) ed.). Godalming, Surrey: Dorling Kindersley. p. 386. ISBN 1858335671.
- Smith, Delia (1986). Delia Smith's Cookery Course (in English (British)) (First edition (8th reprint) ed.). London: British Broadcasting Corporation. p. 62. ISBN 0563162619.
- "The Great British Bake-off: Paul Holywood's Hot Cross Bun", Easy Cook (magazine) (60), April, 2013: 38