Well, it’s that time of year again folks!

Just like we went with Irish soda bread on St Patrick’s Day, we are now craving hot cross buns.

Easter time for me isn’t about Easter eggs, bonnets, Simnel cake or spring lambs, it is about hot cross buns.

I’m a strong believer in eating foods in season, and despite the fact I am not a Catholic, that includes eating hot cross buns at Easter.

Traditionally, hot cross buns were eaten on Good Friday, the anniversary of Jesus’ crucifixion.

The cross on top of the hot cross bun makes them an Easter thing.

I also think it’s true to say in these times that the majority of people who enjoy eating the sweet, spiced buns care little for the meaning behind them and more for the taste.

So a word of advice, the next time you catch yourself tutting at the sight of hot cross buns on sale in the first week of January when most of us are still ploughing through Christmas cake, think on. That’s when you know you are getting old and can’t resist them in your diets, which I don’t blame you for.

So what is a hot cross bun? It’s a spiced, enriched yeast bun made with milk, butter, eggs, currants, sultanas and sometimes mixed peel, then brushed with a buttery glaze once baked, and eaten toasted with lashings of butter!

Being a true Yorkshire man, I do prefer to eat my hot cross buns with a big wedge of cheese.

The ancient Greeks made cakes with crosses on top to honour and celebrate the spring festival in connection with the Saxon pagan goddess of light, Eostre, after whom Easter was named.

The cross is thought to have also symbolised the four quarters of the moon, four seasons of the year, with Easter being the first quarter, springtime being the first season.

The street cry ‘hot cross buns’ heralded a poor man’s food sold by the street vendors or bakers who sung this little song: Good Friday comes this month, the old woman runs, if you have no daughters, give them to your son, with one or two a penny hot cross buns.

I’m sure parents leave a lasting impression in our lives with this nursery rhyme.

But beyond the religious significance, hot cross buns are rich in English folklore.

Eating one is a symbol of friendship for the coming year when shared with another. Sailors would often bring the bun onboard to guard against shipwrecks. Hanging a hot cross bun in the kitchen would help protect against fires and evil spirits and also guarantee all breads baked in the kitchen would turn out well.

Today, there are nine varieties of hot cross buns sold, but I must admit, I do enjoy a home-made hot cross bun, especially a Belgian chocolate one when I’m feeling wicked!

Please do have a go at my easy, simple hot cross bun recipe – you will be rewarded when you pull your batch out of the oven giving you the satisfaction of them being homemade.

I can also guarantee crumbs will be the only thing left on your plate, hopefully when eaten on Good Friday or perhaps over the Easter holiday celebrating the special day. Happy Easter.

RECIPE

Hot Cross Buns (batch size 12)
Ingredients
500g strong bread flour
10g salt
20g mixed spices
65g caster sugar or brown sugar
50g unsalted butter
35g fresh yeast
200ml warm milk (approximately)
1 large or two small free range eggs, beaten
250g mixed fruit
1 large orange, grated and juiced
Batter mix for the crosses
50g flour
50ml cold water
Mix to a smooth, pipe-able paste with a fork
Glazes
A little melted butter or two tablespoons sugar and two tablespoons boiling water – brush onto the buns once baked
Method
1. Place the flour, salt, mixed spices and sugar into a large mixing bowl
2. Dissolve the yeast into the warm milk
3. Rub in the butter to breadcrumb stage
4. Add the beaten egg, orange zest, juice and yeast milk mixture to the mixing bowl to form a soft, sticky dough
5. Empty onto a well-floured work surface and knead well for eight to ten minutes until a smooth, springy, elastic and putty-like consistency
6. Place back into the mixing bowl and cover with clingfilm, allowing to rise until it as doubled in size (one hour)
7. Once doubled in size, empty the dough onto the work surface and pat out round
8. Add the fruit and work in well until evenly distributed and no more
9. Allow to relax for five minutes, then divide in half and half again
10. From the four pieces, divide into three 100g buns, moulding round
11. Place onto a well-buttered baking tray, with the seams to the bottom, allowing room to prove up somewhere warm until they double in size again (30 minutes)
12. Once doubled in size, pipe the crosses onto the buns and bake in a pre-heated hot oven, 220°C, Gas Mark 7, near the middle of the oven for about 20 to 25 minutes, or until golden brown
13. Once baked, glaze straight away with a little melted butter or sugar glaze, placing onto a cooling wire
14. Best served warm or toasted with lashings of best butter!
Baker Mike’s top tips for fantastic hot cross buns!
1. Please support Fair Trade products in this recipe and any of your baking you do – it will make the difference!
2. Feel free to vary the fruits, if you wish – add peel or any dried fruit of your choice, just keep the overall fruit weight to about 250g
3. If you prefer, leave the crosses off and make variations, such as tasty iced buns or simply fill with jam and fresh cream for that extra special afternoon treat
4. For a chocolate indulgence hot cross bun, miss out the spices and fruit adding two good tablespoons of cocoa powder with 100g of dark chocolate chips
5. To make the fruit more plump and juicy, soak in hot water for 20 minutes to plump up, adding lemon juice once drained
6. Piping bags can be made from plastic food bags – just simply cut the corner off
7. If using a food mixer, be very careful not to over-mix the fruit – fruit contains natural acid, which will prevent a good rise
8. A drop of rum can be added to the butter glazing if you really want to impress!