Myths And Traditions About Hot Cross Buns According To The Smithsonian:
Hot Cross Buns are traditionally eaten during Lent, especially in the week leading up to Easter. Marked with an icing cross on top, they’ve been a holiday staple in many countries for centuries. (Versions of the hot cross bun even appeared in ancient Greece.) Given the bun’s long history, legends and superstitions have developed over time.
Here are a few:
Some believe the hot cross bun originated in St Alban’s, where Brother Thomas Rocliffe, a 14th Century monk at St Alban’s Abbey, developed a recipe called an”Alban Bun” and distributed the bun to the local poor on Good Friday.
In 1592, during the reign of Elizabeth I, it was forbidden to sell spiced bread, except at burials, on Good Friday, or at Christmas. If you violated the decree then you had to give all of your bread to the poor.
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 moldy during the subsequent year. If hung in the kitchen, they are said to protect against fires and ensure that all loaves of bread turn out perfectly. The hanging bun is replaced each year.
Another tradition encourages keeping a bun for medicinal purposes. A piece of it given to someone who is ill is said to help them recover.
If taken on a sea voyage, hot cross buns are said to protect against shipwrecks.
They also expel bad spirits. Due to the blessed cross on top, hot cross buns hung in the kitchen are supposed to protect from evil spirits.
Those who share a hot cross bun are said to enjoy a strong friendship and bond for the next year. A line from an old Irish rhyme captures this lore, “Half for you and half for me, between us two, good luck shall be.”
I certainly wish my version of Hot Cross Buns brings you good luck!
Sourdough Hot Cross Buns
1 tablespoon instant yeast
2 cups bread flour or 1 cup all-purpose flour and 1 cup whole wheat pastry flour
2 teaspoons.wheat gluten
2 tablespoons honey
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup milk
1 cup sourdough starter
2 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1/2 cup raisins
Powdered sugar icing, recipe below
Combine the flour, wheat gluten, yeast, sugar, cinnamon, and salt in the bowl of an electric mixer. Mix with a paddle attachment to thoroughly combine the ingredients.
Add the sourdough starter, milk, butter, and vanilla. Mix together until a dough forms. Add the raisins, and mix into the dough.
Switch to the dough hook. Knead until the dough is smooth — about 10 minutes.
Place the dough in a greased bowl, turning to coat the top. Cover; let rise in a warm place until double — about 1 hour.
Punch down the dough. Divide into 12 equal pieces. Shape each into a ball. Place in a greased 13×9 inch baking dish.
Cover the dish with plastic wrap; let rise in warm place until double — about 30 minutes.
Bake in a preheated oven 400°F for 20 minutes or cooked in the center and golden brown in color.
Cool on wire rack. Be sure the buns are completely cool before adding the frosting or the frosting will melt over the buns.
Powdered Sugar Icing
Combine the following ingredients to make a thick frosting.
1 cup sifted confectioners’ sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
With a spoon, drizzle icing in a cross pattern over each bun.