The tradition of Hot Cross Buns dates back to pagan times, when the cross represented the moon and its four quarters and, when the Romans arrived in Britain, they introduced spiced buns which were marked with the sign of the cross. On Good Friday in 1361 it is recorded that small spiced cakes, marked with a cross, were distributed by Father Thomas Rockliffe to the poor of St Albans in England. After this, it became traditional to make and eat hot cross buns every Good Friday. It was believed by many that hot cross buns had miraculous powers. People would hang them from their kitchen ceilings to protect their homes from evil and they were used in powdered form to treat all types of illnesses. It was also said that hot cross buns baked on Good Friday would never go mouldy - although this was probably because the buns were baked so hard that there was no moisture left in the mixture for the mould to live on! Hot Cross Buns - (UK) Ingredients 1 oz (25 g) fresh yeast 10 fl oz (1/2 pint) warm milk 3 oz (75 g) butter 2 eggs, beaten 1 lb (450 g) wholemeal flour 1/2 teaspoon salt 1/2 nutmeg, freshly grated 6 oz (175 g) currants 2 oz (50 g) candied peel, chopped 3 oz (175 g) honey Crosses: shortcrust pastry made with 4 oz (125 g) wholemeal flour Glaze: 1 egg, beaten with 3 fl oz (90 ml) milk Method In a small bowl, sprinkle the yeast into half the milk. In another bowl, mix the eggs and butter into the remaining milk. Put the flour into a mixing bowl and add the salt, nutmeg, currants and candied peel. Make a well in the centre and put in the yeast mixture, butter and egg mixture and honey. Mix everything to a dough and knead it in the bowl. Cover it and leave it in a warm place for 90 minutes or until it has doubled in size. Heat the oven to 400F/200C/Gas 6. Knead the dough again and form it into 16 round buns. Lay them on floured baking sheets. Roll out the pastry and cut it into thin strips. Use these to make the crosses on the buns, hanging them over the dough loosely and letting them touch the baking sheets on each side. This allows for the expansion of the buns. Brush the buns with the beaten egg mixture and leave them in a warm place for 20 minutes to prove. Put a tray of hot water into the bottom of the oven to make it steamy. This gives the buns a thin, soft crust. Bake the buns for 20 minutes, or until they are golden brown. Cool them on wire racks and serve them split and buttered. Makes: 16 buns Hot Cross Buns - (US) Ingredients 6 tablespoons granulated sugar 1 cup milk 1/4 cup (1/2 stick) unsalted butter 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves grated zest of 1 lemon 1/4 cup warm water 2 packages active dry yeast 1 whole egg plus 2 egg yolks 3 1/3 cups all-purpose unbleached flour, plus more for kneading 1 teaspoon salt 1 cup dried sour cherries 1/2 cup chopped pistachios melted unsalted butter for greasing and brushing 1 egg yolk mixed with 1 tablespoon milk, for glazing For the icing: 1 cup confectioners' sugar 1 to 2 teaspoons milk, heated Combine 5 tablespoons of the sugar, the milk, butter, cinnamon, nutmeg, cloves, and lemon zest in a small saucepan over medium heat. Stir until the milk is hot and the butter is melted. Remove from the heat and pour into a large bowl. Let cool to room temperature. Meanwhile, combine the warm water with the remaining 1 tablespoon sugar in a small bowl. Sprinkle the yeast over the water and let stand until frothy, about 10 minutes. Whisk the whole egg, the egg yolks, and the yeast into the cooled milk. In another bowl, stir together the 3 1/3 cups flour and the salt. Add the yeast mixture, stirring until a sticky dough forms. Stir in the sour cherries and pistachios. Turn the dough out onto a lightly floured board or countertop and knead until smooth and elastic, 10 to 15 minutes. If the dough is too sticky, sprinkle with a little more flour. Transfer to a lightly buttered bowl and brush the surface with a little melted butter. Cover loosely with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 2 hours. Punch down and knead briefly. Re-cover and let rise a second time, about 30 minutes. Punch the dough down again and knead briefly. Divide into quarters and divide each quarter into 4 equal pieces. Roll each piece of dough into a smooth ball and place in a lightly buttered 9-by-13-inch pan. Cover loosely with plastic wrap and let rise a final time until doubled, about 30 minutes. Preheat the oven to 375 degrees F. Brush the buns with the egg glaze. Bake until golden brown and the buns sound hollow when rapped on the bottom, 20 to 25 minutes. Let cool completely on a wire rack. To make the icing, combine the confectioners' sugar and 1 teaspoon warm milk in a bowl. Stir until smooth, adding another 1 teaspoon milk if needed to achieve a smooth consistency. Spoon into a lock-top sandwich bag, seal, and snip off the tip of one corner. Squeeze the icing from the bag, piping a cross over each cooled bun. Serve the buns at room temperature. Makes: 16 buns Easter Index