Good Friday, which falls on April 3 this year, marks the start of the Easter weekend.
Traditionally, hot cross buns are eaten during this time. The spiced sweet treats can be served cold or toasted, and be eaten alone or with spreads such as butter, honey and jam. In recent years, more unique flavours have been introduced to the classic recipe – however, the original is flavoured with cinnamon and nutmeg, and contains currants.
Why are hot cross buns eaten during Easter?
Easter is a Christian festival that marks the crucifixion and resurrection of Jesus Christ. The holiday begins with 40 days of fasting, prayer and abstinence, with chocolate and other sweet treats being a common pleasure for Christians to abstain from. As the period of Lent comes to an end, Easter celebrations begin with Good Friday, when Jesus was crucified.
Being marked with a cross, hot cross buns are a visual representation of this, while the traditional spices used in the bakery goods are used to represent the spices used to embalm his body. Made with cupboard staples of flour, butter, sugar and spice, the buns are usually eaten to break the fast of Lent, much like the tradition of making pancakes on Shove Tuesday, before Lent begins.
When did hot cross buns become an Easter food?
Hot cross buns have been a key feature of Easter celebrations for hundreds of years, with records documenting eating them on Good Friday in 1733 as featured in Poor Robin’s Almanac, a satirical information series – with a cup of tea, of course.
By the 19th century, they were commonly sold in the streets on Good Friday. The call of street sellers peddling hot cross buns is a popular nursery rhyme of the same name.
However, the link precedes this by at least 400 years. Exact origins are murky and early records are sparse, but in the second millennium the recipe and tradition were linked to monasteries in the UK. One story points to 14th-century monk Brother Thomas Rodcliffe, who was documented as serving a similar recipe to the poor on Good Friday.
Where to buy hot cross buns in the UAE
In the UAE, you can buy hot cross buns at supermarkets such as Spinneys, Kibsons and Waitrose. British retailer Marks & Spencer has got creative with its flavours in recent years, deviating from spices and dried fruits, to include chocolate, Bramley apple, salted caramel, blueberry and even savoury Marmite and cheese-flavoured buns.
How to make hot cross buns at home
Sonu Koithara, executive chef at Taj Exotica Resort & Spa, The Palm Dubai, shares a recipe to make a 25-strong batch of the fruity buns.
Ingredients for the starter
200g flour
250ml warm milk
35g fresh yeast
Ingredients for the dough
500g flour
10g salt
5g bread improver
3 eggs
150g butter
250g black raisins (soaked water for a few hours beforehand)
5g nutmeg
5g cinnamon
5g Stollen spice (or a mixture of cinnamon, nutmeg and cloves in the same quantity)
125g sugar
Ingredients for the icing
50g T55 flour
25g corn oil
56ml water
6g sugar
Method
- Mix all the ingredients for the starter and set aside to ferment for 3 hours
- After 3 hours, mix the starter, flour, bread improver, egg, butter, nutmeg, cinnamon, stollen spice and sugar in a dough mixer on slow heat for 7 minutes
- Add the salt and continue mixing for 4 more minutes, then turn up the speed and mix for another 6 minutes
- Add the raisins and mix making sure they are evenly distributed
- Set the dough aside and let it rest for 1 hour
- Preheat the oven to 170°C
- Divide the dough into 25 even pieces (about 40g per piece)
- Roll each piece into a smooth ball and arrange on a baking tray lined with baking paper leaving space between each
- For the icing, whisk all the ingredients in a bowl until you get a smooth consistency
- Lightly brush the buns with olive oil and pipe along each row of the buns and repeat in the other direction, creating the cross marks
- Bake for 12 to 15 minutes until the buns are a golden brown colour
