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.[1]
History
In many historically Christian countries, buns are traditionally eaten hot or toasted on Good Friday, with the cross standing as a symbol of the Crucifixion. They are believed by some to pre-date Christianity, although the first recorded use of the term "hot cross bun" was not until 1733.
It is believed that buns marked with a cross were eaten by Saxons in honour of the goddess Eostre (the cross is thought to have symbolised the four quarters of the moon);[2] "Eostre" is probably the origin of the name "Easter". Others claim that the Greeks marked cakes with a cross, much earlier.[3]
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 violation of 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 (1603-1625).[4]
Superstitions
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.[5]
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 of the 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.[5]
Other versions
In the UK, the major supermarkets produce variations on the traditional recipe such as toffee, orange and cranberry, and apple and cinnamon.[1]
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.[6] They generally contain the same mixture of spices but chocolate chips are used instead of currants.
In the Czech Republic, mazanec is a similar cake or sweet bread eaten at Easter time. It often has a cross marked on top.[7]
See also
References
- ^ a b BBC - How did hot cross buns become two a penny?
- ^ New Zealand Easter Baking: Hot Cross Buns, Best, Easy, Chocolate, History, How To Make, Cake
- ^ "Who Were The First To Cry "Hot Cross Buns?"". The New York Times. 31 March 1912. Retrieved 4 May 2010.
- ^ David, Elizabeth (1980). "Yeast Buns and Small Tea Cakes". English Bread and Yeast Cookery. New York: The Viking Press. pp. 473–474. ISBN 0670296538.
{{cite book}}:|access-date=requires|url=(help); Check|authorlink1=value (help) - ^ a b "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.
