This “History Undusted” has a tasty twist: I’ll dive into the history behind this food popular throughout the English-speaking world and Commonwealth nations, and then I’ll include a recipe if you’d like to try it yourself.
Hot Cross Buns can be traced back to the medieval period, though scoring the top of breads has been practised for thousands of years; a bread, found in the ashes of the volcanic eruption that wiped out Pompei, shows scoring – likely to make the portioning of the loaf easier; it’s a precursor to the sliced bread we know today. Early Hot Cross Buns used this knife-scoring; the version we recognize today was first introduced in 1361 by Brother Thomas Rocliffe, an English monk at St Alban’s Abbey, who made what he called the Saint Alban’s Bun; he distributed the baked goods to the poor and pilgrims on Good Friday. Many foods can be traced back to a specific holiday: For instance, when you think of a Christmas meal, wherever you are in the world that celebrates Christmas, specific combinations of dishes come to mind that you probably don’t eat at any other time of the year.
During the medieval period, the crossed buns would be hung from the rafters of houses for an entire year, believing that they would ward off evil spirits. During the 1600s, the Puritans put an end to that practice, and Queen Elizabeth I even banned the sweet breads, consigning them to consumption on Good Friday, Christmas, or at funerals (bad luck for the deceased, who missed the excuse for the treat). By the 18th century, it had become firmly associated with Good Friday. To give you a taste of history, click here to watch a short video from the York Castle Museum.
Today, all kinds of versions are on the market year-round, from the traditional, to chocolate, to Cheddar cheese and marmite.
So, without further ado, here’s a traditional recipe you can recreate for yourself.
Hot Cross Buns
To watch this recipe’s creation, click here. Below, I’ve listed out the ingredients and basic instructions, as used in this video by Chef Jack Ovens.
1½ C. (375 ml.) whole milk – heat the milk until just warm on the stove or in the microwave on short bursts, until around 104°F/40°C.
In a mixing bowl, add 1 Tbs./9gr. Dry yeast & 2 tsp. out of ½ C. sugar (the rest will be used later); pour in the warm milk and whisk until combined. Set it aside for 10 minutes to allow the yeast to feed off of the sugar. A froth will form, which means the yeast is active.
Add in 4 ¼ C. (640 gr.) bread flour
the rest of the ½ C. sugar
1½ C. sultanas (raisins) (you could substitute ¼ C. with candied orange for the traditional version)
2 tsp. ground cinnamon
2 tsp. ground allspice (cloves, for the traditional version)
The zest of 1 large orange
1 egg, beaten
50 gr. melted, cooled unsalted butter
¾ tsp. sea salt
Mix all of this until thoroughly combined – either using a mixer with a dough hook, or by hand.
Dust your workspace with flour, turn the dough out and knead for 8-10 minutes. Shape it into a smooth ball. In a greased mixing bowl, place the dough and cover with a warm, damp tea towel and allow to proof for 1 hour, or until doubled in size. When it’s risen, punch the dough a few times to remove the air; dust your workspace with flour and tip out the dough. Knead the dough to remove any air bubbles, then shape it into a log around 60 cm / 23 inches long. Slice that in half, then roll each section to a log to 40 cm / 15 inches long.
Slice each half into 6 even pieces; form each into a ball, tucking the edges underneath.
Line a deep-sided baking tray with parchment/baking paper, and lay your balls of dough in rows of 3 by 4. Cover with an oiled piece of plastic wrap to allow the buns to rise without sticking to a towel. Allow to proof for 40 minutes.
While it’s proofing this final time, preheat your oven to 180°C/350°F
To make the dough for the crosses:
½ C. /70 gr. bread flour
95 ml. cold water
Whisk these together until it forms a piping paste.
In either a piping bag with a 3mm nozzle or in a plastic bag with the corner snipped off, spoon in the dough and pipe it across the rows of buns, making sure to cover to the edges of the buns.
Bake for 20-22 minutes, rotating the tray halfway through. A few minutes before the buns are done, in a small bowl, mix:
½ C. / 110 gr. caster sugar
150 ml. boiling water
Mix with a pastry brush until the sugar is dissolved. Remove the buns from the oven and glaze them with the sugar water – just enough to cover each. This will give a nice crunch to the crust of the bun. Allow them to sit in the tray for a few minutes, then transfer to a wire rack. Slice, butter, and enjoy!




















Who’s Who in Quotes: Will Rogers
Will Rogers is one of those larger-than-life characters who seemed to have had his fingers in every pie imaginable: Born in November 1879 as a Cherokee Nation citizen in the Indian Territory now known as Oklahoma, he was the youngest of eight siblings, only three of whom survived into adulthood. His mother died when he was just ten years old. By the time he was 20, he’d begun appearing in rodeos, and in 1902 at the age of 22, he and a friend moved to Argentina to find work as gauchos (a skilled horseman, hired by ranchers in many South American countries). When their adventure failed, and they’d lost all their money, Will couldn’t bear to ask for money from home, so he took a boat to South Africa, where he was hired as a ranch hand. His career as a trick roper began there, as he joined the Texas Jack’s Wild West Circus. From there, armed with a letter of reference from Texas Jack, he moved to Australia and joined the Wirth Brothers Circus as a rider and trick roper. By 1904, he’d returned to the States and performed in the St. Louis World’s Fair, then began using his riding and roping skills in the Vaudeville circuits; he was often billed as The Cherokee Kid. His natural humour hit a chord with audiences, who loved his frontier twang of an accent coupled with his off-the-cuff wit and commentary on current events; he built his later career around that talent.
In 1908, he married Betty Blake, and they had four children; three survived into adulthood, all of whom went on to have careers in the public eye in one way or another.
By 1916, Rogers was a featured star in Ziegfeld’s Follies on Broadway; from there he branched off into silent films; at that time, most films were made in or around New York, which allowed him to continue performing on Broadway. The New York Times syndicated his weekly newspaper column, “Will Rogers Says”, from 1922 to 1935; he also wrote for The Saturday Evening Post; this progressed into books – over 30 of them. He also hosted a radio program, telling jokes and discussing current events with his simple, disarming humour.
Click here to see a short, 3-minute video showcasing some of his amazing rope tricks.
He was an avid supporter of the aviation industry, and he took many opportunities to fly to his various engagements. In 1926, while touring Europe, he saw how much more advanced the commercial services were there in comparison to the States; his newspaper columns often emphasized the safety and speed of travel aeroplanes offered, which helped shape public opinion about the new mode of transport.
In 1935, Wiley Post, a famous aviator of his time, proposed flying from the West Coast to Russia to find a mail-and-passenger air route, and Rogers asked to go with him in order to find new material for his newspaper columns. Post’s plane was modified for the long flight, and floats were added for landing on water. On 15 August, they took off from Fairbanks, Alaska, for Point Barrow, a headland on the Arctic coast. Bad weather hindered their ability to calculate their position, and, after landing in a lagoon to ask directions and taking off again, the engine failed at low altitude and plunged into the lagoon, killing both men. Rogers was 55.
In such a short life, he left a huge legacy in many fields of entertainment and helped shape public perspectives on politics and civil responsibility. He was a household name in the early 20th Century and a trusted voice during the Great Depression, identifying with the struggles of the average American and holding a mirror to politics with his witty satire.
Here are a few of his famous quotes:
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Tagged as Alaska, Australia, Aviation, Broadway, Cherokee Nation, Circus, Entertainment, Gauchos, Great Depression, Indian Territory, New York, New York Times, Oklahoma, Politics, Quotes, Satire, Saturday Evening Post, Social Commentary, The Cherokee Kid, Trick Roper, Vaudville, Who's Who in Quotes, Will Rogers, Ziegfeld's Follies