HOT CROSS BUN FACTS

Hot Cross Buns are small, sweet yeast buns with raisins or candied fruit, marked on top with a cross of white glaze. They are traditionally served on Good Friday.

According to some the tradition dates back to the 16th or 17th century though others believe the origins of the Hot Cross Bun date back even further.

In 1361, a monk named Father Thomas Rocliffe, was recorded to have made small spiced cakes stamped with the sign of the cross, to be distributed to the poor visiting the monastery at St. Albans on Good Friday.

Hot Cross buns are traditionally eaten during Lent.

To the ancient Aztecs and Incas, buns were considered the sacred food of the gods, while the Egyptians and Saxons offered them as sacrifices to their goddesses.

The cross represented the four quarters of the moon to certain ancient cultures, while others believed it was a sign that held supernatural power to prevent sickness.

To the Romans, the cross represented the horns of a sacred ox.

In 2002 the Food Standards Agency said "Hot cross buns, with their fruit and fibre content, are definitely the all round healthy choice for consumers wanting to indulge a little this Easter."

¾ cup warm water (110 degrees F/45 degrees C)
3 tablespoons butter
1 tablespoon instant powdered skimmed milk
¼ cup white sugar
3/8 teaspoon salt

1 egg

1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
¾ cup currants
1 teaspoon ground cinnamon
1 egg yolk
2 tablespoons water
½ cup confectioners’ sugar

¼ teaspoon vanilla extract
2 teaspoons milk

1. Put warm water, butter, skimmed milk powder, ¼ cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.

2. When 5 minutes of kneading are left, add currants and cinnamon. Leave until dough is double in size (about 1 hour).

3. Punch down on floured surface, cover, and let rest 10 minutes.

4. Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.

5. Mix egg yolk and 2 tablespoons water. Brush on balls.

6. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.

7. To make crosses: mix together confectioners’ sugar, vanilla, and milk. Brush an "X" on each cooled bun.