We make Hot Cross Buns every year on Good Friday. We are trying Hot Cross Buns from the 1940s this year!
Hot Cross Buns are a spiced, fruited sweet bun with a cross, traditionally eaten on Good Friday to mark the end of Lent.
There are many variations of Hot Cross Buns and a lot of traditions, customs and stories surrounding Hot Cross Buns.
It’s said that a monk in 1361 developed the Alban Bun, handing the buns out to the poor on Good Friday. The Alban Bun is similar to Hot Cross Buns but instead of a piped cross, it was hand-cut and cardamom was the spice used.
In 1592, Queen Elizabeth I had forbidden the sale of these spiced buns because they were too sacred for daily consumption. Instead, they were only permitted for funerals, Christmas and Good Friday.
The famous nursery rhyme was published in the London Chronicle in 1767 showing the popularity of Hot Cross Buns.
Early Christians adopted the Hot Cross Bun with the cross representing the crucifixion and the spices symbolizing those used in Christ’s burial.
An old superstition dating back to medieval times says that Hot Cross Buns made on Good Friday will not spoil and will bring good fortune, protection and ward off evil for the year ahead. They would hang the buns from the ceiling.
So interesting!!
Let’s get to the recipe!!
British mixed spice in the 1940s was a blend of cinnamon, coriander, nutmeg, cloves, ginger, and mace. A simple, authentic recipe consists of 2 tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, and 1 tsp ground cloves, mixed well and stored in an airtight container.
Let’s get started!
Put the flour, sugar, spices, salt, and yeast into a bowl. Mix.
Add zest. Add the fruit, egg and melted butter and half the warm milk to the dry ingredients. Gradually add the remaining milk, to form a soft dough.
Sprinkle flour on counter and dump dough out. Knead for about 5 minutes until silky and elastic and forming a smooth ball.
Divide into 12 balls. Place buns in greased baking pan.
Cover and let rise until doubled, about 30 minutes to one hour.
For the cross topping, mix the flour with water to make a paste. Spoon into a piping bag and pipe a cross on each bun.
Bake at 350F for 20 to 30 minutes or until golden.
Brush buns with melted golden syrup while buns are still warm.
These Hot Cross Buns smell amazing!
Once the buns were a bit cooler, we had this lovely spice bun with a cup of tea.
Hot Cross Buns from the 1940s
1lb flour
3oz granulated sugar
2 tsp mixed spice – spice recipe shared above
1 tsp ground cinnamon
Finely grated zest of an orange – an orange would have been used if it was available
1/2 tsp salt
2 tsp instant yeast – fresh yeast would have been used in the 1940s
1oz butter
300ml warmed milk
1 egg
1/3 cup currants
225g citron peel – I used only half
For the cross on the top
3oz plain flour
100ml water
2 tbsp golden syrup for glazing
Put the flour, sugar, spices, salt, and yeast into a bowl. Mix. Add zest. Add the fruit, egg and melted butter and half the warm milk to the dry ingredients. Gradually add the remaining milk, to form a soft dough.
Sprinkle flour on counter and dump dough out. Knead for about 5 minutes until silky and elastic and forming a smooth ball. Divide into 12 balls. Place buns in greased baking pan. Cover and let rise until doubled, about 30 minutes to one hour.
For the cross topping, mix the flour with water to make a paste. Spoon into a piping bag and pipe a cross on each bun. Bake at 350F for 20 to 30 minutes or until golden. Brush buns with melted golden syrup while buns are still warm.
