Hot Cross Buns
Below is an article about the pastry known as Hot Cross Buns:
HOT CROSS BUNS
I have encountered allusions to Hot Cross Bun ever since I was a child. But I never really understood what it was or the meaning behind its use until recently. Basically, the Hot Cross Bun is a spiced sweet bun usually made with fruit and marked with a cross on the top. The pastry has been traditionally eaten on Good Friday in countries like the United Kingdom, Ireland, Australia, India, New Zealand, South Africa, Canada, and the United States. Hot Cross Buns is not only available during the Easter holidays, but also all year round in some countries, including Great Britain.
The Hot Cross Bun marks the end of the Christian season of Lent. Different parts of the Hot Cross Bun have a certain meaning. The cross on top of the bun represents the crucifixion of Jesus. The spices inside the pastry represent the spices used to embalm him at his burial. The Hot Cross Bun may also include orange peel to represent the bitterness of Jesus' time on the Cross.
Although this has never been verified, it is believed that the Hot Cross Bun had made its first appearance in Ancient Greece. It is also believed that the Greeks had introduced the cross on top of the bun in 6 A.D. There is a theory that the contemporary Hot Cross Bun originated in St Albans, England; where a 14th century monk named Brother Thomas Rodcliffe developed a similar recipe called an 'Alban Bun' at the St. Albans Cathedral and Abbey in 1361. Brother Radcliffe distributed the bun to the local poor on Good Friday. During the reign of Queen Elizabeth I of England, the London Clerk of Markets issued a decree forbidding the sale of Hot Cross Buns and other spiced bread in 1592; 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 domestic kitchens. Further attempts to suppress the sale of these items took place during the reign of Elizabeth's successor, King James I.
A food historian named Ivan Day claimed that Hot Cross Buns were created during the early 18th century. Day pointed out that the first definite record of Hot Cross Buns came from a London street cry: "Good Friday comes this month, the old woman runs. With one or two a penny hot cross buns". This first appeared in Poor Robin's Almanac for 1733. According to Day, there is no previous record of the pastry in recipes or records. The line "One a penny, two a penny, hot cross-buns" first appeared in the English nursery rhyme "Hot Cross Buns", published in the London Chronicle for 2-4 June 1767.
Below is a recipe for the traditional version of Hot Cross Buns in the Taste of Home website:
Hot Cross Buns
Ingredients
Bun
*2 packages (1/4 ounce each) active dry yeast
*2 cups warm whole milk (110° to 115°)
*2 large eggs, room temperature
*1/3 cup butter, softened
*1/4 cup sugar
*1-1/2 teaspoons salt
*1 teaspoon ground cinnamon
*1/4 teaspoon ground allspice
*6 to 7 cups all-purpose flour
*1/2 cup dried currants
*1/2 cup raisins
*1 large egg yolk
*2 tablespoons water
Icing
1-1/2 cups confectioners' sugar
4 to 6 teaspoons whole milk
Preparation
1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until dough is smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°.
4. Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly.
5. For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.
