Hot cross bun
|Place of origin||Great Britain|
|Main ingredients||currants or raisins|
|Cookbook: Hot cross bun Media: 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 United Kingdom, Ireland, Australia, New Zealand, South Africa, United States, India, and Canada, and now available all year round in some places. Hot cross buns may go on sale in Australia and New Zealand as early as New Year's Day or after Christmas.
In many historically Christian countries, plain buns made without dairy products (forbidden in Lent until Palm Sunday) are traditionally eaten hot or toasted during Lent, beginning with the evening of Shrove Tuesday (the evening before Ash Wednesday) to midday Good Friday.
In the time 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). The first definite record of hot cross buns comes from a London street cry: "Good Friday comes this month, the old woman runs. With one or two a penny hot cross buns", which appeared in Poor Robin's Almanack for 1733. Food historian Ivan Day states, "The buns were made in London during the 18th century. But when you start looking for records or recipes earlier than that, you hit nothing."
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 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. 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; coffee-flavoured buns are also sold in some Australian bakeries. They generally contain the same mixture of spices, but chocolate chips are used instead of currants. There are also fruit-less, sticky date and caramel versions, as well as mini versions of the chocolate and traditional bun.
In the Bremen area in northern Germany a "Hedwig" (lower Saxon: heet week) was an ancient Shrove Tuesday meal. On Shrove Tuesday the top of a Hedwig was cut off and the Hedwig was filled with a tablespoon of hot butter and cinnamon-powder. The top was put back again and the Hedwig was served in a soup plate filled with hot milk or cream. At last a tablespoon of cinnamon-sugar mulled over the Hedwig, then eaten with a tablespoon. Today a Hedwig is the sweet part of a Sunday breakfast in northern Germany.
In Friesland, the northern part of the Netherlands there are "Hite wigge". The are very close to the original Hot Cross Bun and Bremen's Hedwig.
|Wikibooks has a book on the topic of: Cookbook:Hot Cross Bun|
|Wikimedia Commons has media related to Hot cross bun.|
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- "The Great British Bake-off: Paul Holywood's Hot Cross Bun", Easy Cook (magazine) (60), April 2013: 38