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This Easter why not try baking your own hot cross buns, nothing beats that smell of home baking throughout the house. Hot Cross Buns take about 15 minutes to prepare although you have to leave the dough alone for different periods during the preparation.
There are few recipes in our collection that have a longer or more interesting history than Hot Cross Buns. Their beginnings have been traced back to the Saxons and their worship of the deity Eostre. They typically baked buns or cakes with a cross at the start of the spring. The name Eostre became the name for the month of April and it has also been suggested this is the origin of the word Easter. Some historians have pointed out there was also bread made with crosses on top in Greece. If you're looking for more interesting local dishes check out our recipe directory.
Although the term 'hot cross bun' is not recorded as being used before 1730, the history of spiced Easter bread goes back at least to the sixteenth century. Local folklore suggest that buns made on Good Friday have health giving properties and can even protect against accident or misfortune in certain circumstances.
There are a number of place names associated with or derived from the name of the goddess Eostre, most in Germany but a few exist in other parts of Northern Europe including Eastry in Kent.
We'd welcome your feedback and suggestions for hot cross buns, please use our feedback details at the bottom of this page.
Preparation Time: 50 Minutes
Cooking Time: 25 Minutes
Ingredients: Serves 8-10
600g plain flour
2 tablespoons dry yeast
70g caster sugar
40ml warm milk
1 tablespoon of vanilla essence
1 egg lightly beaten
150ml warm water
50g dates de-stoned and chopped
50g mixed peel
1 tablespoon marmalade
80g plain flour
2 tablespoon caster sugar
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