Hot Cross Buns – an Easter tradition

In 1592, Queen Elizabeth I decreed that hot cross buns could no longer be sold on any day except for Good Friday, Christmas or for burials. They were simply too special to be eaten any other day. To get around this explains that people baked the buns in their own kitchens although if they were caught they had to give up all of the illegal buns on their premises to the poor. As a kid at St. Bernadette’s, I remember these were made in the school kitchens and served after Good Friday Mass. The sweet bread rolls perfuming the halls with a buttery cloying sweetness. 

Served during Lent, and particularly on Good Friday.

• 1 cup milk, scalded

• 1/2 cup sugar

• 8 tablespoons melted butter

• 1/2 teaspoon salt

• 1 yeast cake, or dry yeast

• 1/4 cup warm water

• 1 egg, well beaten

• 3 cups flour

• 1/2 teaspoon cinnamon

• 1/2 cup currants or golden raisins

• 1/4 cup shredded citron or candied lemon peel

• pinch of ground cloves

• 1 egg, well beaten

• confectioners’ sugar and milk

1. Combine the milk, sugar, butter, and salt. When lukewarm, add the yeast cake dissolved in water.

2. Add the egg and mix well. Sift together the flour, cinnamon, and cloves, add the currants and citron, and mix thoroughly.

3. Cover and let rise in a warm place (75-85 degrees) until double in bulk. Shape into round buns and place close together in a well buttered pan.

4. Let rise again. Brush the top of each bun with beaten egg. Make a cross on each bun with a sharp knife.

5. Bake in a hot oven (400 degrees F) for 20 minutes.

6. Remove from oven and brush over lightly with crosses made of confectioners’ sugar moistened with milk.