DIARY OF A GRANDFATHER

Hot Cross Buns

 

Good Friday sitting eating our hot cross buns in the weak Easter Sun coming through the lounge room window enjoying the sweet trickly golden syrup and home-made jam with butter. Nothing better really as I sat there with Maureen just chewing the time and discussing past Easters family, friends, plans  and  happenings. It got me thinking about these humble but special buns which seem to come out just after Christmas now and are everywhere. (We only eat them on Good Friday) Why do we eat these little delights?
As I sat there I remembered that it was to remember a bloke who had gone against the norm, stood up for the small fellow, been angry at injustice and had sought a better way to God and a better way to live. They crucified him for it. They are still crucifying!

Traditions are important for families and communities enjoy.

 HAPPY EASTER.

 

Here is an explanation from: http://www.foodtimeline.org/easter.html

Hot Cross Buns

"The practice of eating special small cakes at the time of the Spring festival seems to date back at least to the ancient Greeks, but the English custom of eating spiced buns on Good Friday was perhaps institutionalized in Tudor times, when a London bylaw was introduced forbidding the sale of such buns except on Good Friday, at Christmas, and at burials. The first intimation we have of a cross appearing on the bun, in remembrance of Christ's cross, comes in Poor Robin's Amanack (1733): Good Friday comes this month, the old woman runs, with one or two a penny hot cross buns' (a version of the once familiar street-dry "One-a-penny, two-a penny, hot cross buns'). At this stage the cross was presumably simply incised with a knife, rather than piped on in pastry, as is the modern commercial practice. As yet, too, the name' of such buns was just cross buns: James Boswell recorded in his Life of Johnson (1791): 9 Apr. An. 1773 Being Good Friday I breakfasted with him and cross-buns.' The fact that they were generally sold hot, however, seems to have led by the early nineteenth century to the incorporation of hot into their name."
---An A-Z of Food & Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. 164)

"The pagans worshipped the goddess Eostre (after whom Easter was named) by serving tiny cakes, often decorated with a cross, at their annual spring festival. When archaeolgists excavated the ancient city of Herculaneum in southwestern Italy, which had been buried under volcanic ask and lava since 79 C.E., they found two small loaves, each with a cross on it, among the ruins. The English word "bun" probably came from the Greek boun, which referred to a ceremonial cake of circular or crescent shape, made of flour and honey and offered to the gods. Superstitions regarding bread that was baked on Good Friday date back to a very early period. In England particulary, people believed that bread baked on this day could be hardened in the oven and kept all year to protect the house from fire. Sailors took leaves of it on their voyages to prevent shipwreck, and a Good Friday loaf was often buried in a heap of corn to protect it from rats, mice, and weevils. Finely grated and mixes with water, it was sometimes used as a medicine. In England nowadays, hot cross buns are served at break are served at breakfast on Good Friday morning. They are small, usually spiced buns whose sugary surface is marked with a cross. The English believe that hanging a hot cross bun in the house on this day offers protection from bad luck in the coming year. It's not unusual to see Good Friday buns or cakes hanging on a rack or in a wire basket for years, gathering dust and growing black with mold--although some people believe that if the ingredients are mixed, the dough prepared, and the buns baked on Good Friday itself, they will never get moldy."
---Holiday Symbols and Customs, Sue Ellen Thompson, 3rd edition [Omnigraphics:Detroit] 2003, (p. 233)

"Hot cross bun, a round bun made from a rich yeast dough containing flour, milk, sugar, butter, eggs, currants, and spices, such as cinnamon, nutmeg, allspice, and cloves. In England, hot cross buns are traditionally eaten on Good Friday; they are marked on top with a cross, wither cut in the dough or composed of strips of pastry. The mark is of ancient origin, connected with religious offerings of bread, which replaced earlier, less civilized offerings of blood. The Egyptians offered small round cakes, marked with a representation of the horns of an ox, to the goddess of the moon. The Greeks and Romans had similar practices and the Saxons ate buns marked with a cross in honor of the goddess of light, Eostre, whose name was transferred to Easter. According to superstition, hot cross buns and loaves baked on Good Friday never went mouldy, and were sometimes kept as charms from one year to the next. Like Chelsea buns, hot cross buns were sold in great quantities by the Chelsea Bun House; in the 18th century large numbers of people flocked to Chelsea during the Easter period expressly to visit this establishment."
---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 114)

"Bath buns, hot cross buns, spice buns, penny buns, Chelsea buns, currant buns-all these small, soft, plump, sweet, fermented' cakes are English institutions...The most interesting of the recipes is perhaps the simple spiced fruit bun, the original of our Good Friday hot cross bun without the cross. These spice buns first became popular in Tudor days, at the same period as the larger spice loaves or cakes, and were no doubt usually made form the same batch of spcied and butter-enriched fruit dough. For a long time bakers were permitted to offer these breads and buns for sale only on special occasions, as is shown by the following decree, issued in 1592, the thirty-sixth year of the reign of Elizabeth I, by the London Clerk of the Markets: That no bakers, etc, at any time or times hereafter make, utter, or sell by retail, within or without their houses, unto any of the Queen's subject any spice cakes, buns, biscuits, or other spice bread (being bread out of size and not by law allowed) except it be at burials, or on Friday before Easter, or at Christmas, upon pain or forfeiture of all such spiced bread to the poor...If anybody wanted spice bread and buns for a private celebration, then, these delicacies had to be made at home. In the time of James I, further attempts to prevent bakers from making spice breads and buns proved impossible for enforce, and in this matter thhe bakers were allowed their way. Although for difference reasons, the situation now is much as it was in the late seventeenth century, spice buns appearing only at Easter--not, to be sure, on Good Friday when bakeries are closed, but about a fortnight in advance..."
---English Bread and Yeast Cookery, Elizabeth David [Penguin Books:Middlesex UK] 1979 (p. 473-5) [NOTE: This book contains a recipe for hot cross buns.]

"Hot Cross Buns
Mix two pounds of flour with a small tea-spoonful of powdered spice and half a tea-spoonful of salt. Rub in half a pound of good butter. Make a hollow in the flour, and pour in a wine-glassful of yeast and half a pint of warmed milk slightly coloured with saffron. Mix the surrounding flour with the milk and yeast to a thin batter; throw a little dry flour over, and set the pan before the fire with the milk and yeast to a thin batter; throw a little dry flour over, and set the pan before the fire to rise. When risen, work in a little sugar, one egg, half a pound of currants, and milk to make a soft dough. Cover over as before, and let it stand half an hour. Then make the dough into buns, and mark them with the back of a knife. Time, fifteen to twenty-minutes to bake. Probable cost, 1d. each. Sufficient for twenty-four buns." (p. 319-320)

"Good Friday Buns
(Commonly called Hot Cross Buns). --Rub a quarter of a pound of butter into two pounds of flour. Add a pinch of salt; then mix a wine-glassful of fresh, thick yeast with a pint and a half of warmed milk; and stir these into the flour til it forms a light batter. Put the batter in a warm place to rise. When sufficiently risen, work into it half a pound of sugar, half a pound of currants, half a nutmeg, grated, and a quarter of an ounce of powddered mace. Knead these well into the dough, make it up into buns, and place them on buttered baking-tins. Make a cross on them with the black of a knife, brush a little clarified butter over the top, and let them stand a quarter of an hour before the fire. Bake in a good oven. When bread is made at home, hot cross buns may be made by mixing the currants, &c. with bread dough after it was risen. Time, one hour to let the dough rise; twenty minutes to bake. Sufficient for two dozen buns. Probable cost, 1s. 6d. for this quality." (p. 260)
---Cassell's Dictionary of Cookery with Numerous Illustrations [Cassell, Petter, Galpin & Co.:London] 1875