For Good Friday
These are traditionally served for breakfast, but are also delicious
at tea-time. Hot Cross buns originated as Good Friday is a day of
fasting. The buns were given out at church for people facing a long
walk home on empty stomachs. Originally plain bread rolls, marked
with a cross, they acquired spices and fruit as years went by.
One packet dried yeast
1 lb. self-raising flour
2 oz. white sugar
½ teaspoon mixed spice
½ teaspoon ground cinnamon
2 oz. butter
2 oz. raisins
2 oz. currants or sultanas
For the crosses: 1 oz. flour, a little cold water
Rub the butter into the flour and add the sugar and spices. Stir in
the dried yeast, and then the fruit. Now add warm water bit by bit
and knead the mixture so that it becomes firm dough. You may need to
add a little extra flour if it gets too sticky.
On a floured board, divide the dough into small buns, and place
these on a greased tray. The mixture should be sufficient for about
a dozen buns.
Make the crosses for the buns: mix flour and water in a bowl to form
a pastry. Roll out dough and cut into thin strips. Place these
across the buns to form crosses.
Leave the buns side up on their baking-tray, covered with a clean
cloth, in a warm place for 40 minutes. They should rise and double
in size. Preheat oven to gas mark 6, 400 degrees. Bake for 15
After you remove them from the oven, make a sugar glaze by stirring
a generous tablespoon of sugar into a couple of tablespoons of water
over low heat until the sugar melts. Brush this over the buns as