What Are Holy Cross Buns?
Holy cross buns are a type of sweet, spiced bread that is traditionally eaten on Good Friday. The buns are marked with a cross on the top, which is meant to symbolize the crucifixion of Jesus Christ. But where did this tradition come from, and how did it evolve over time? In this blog post, we'll explore the history of holy cross buns and trace their development through the centuries.
The origins of holy cross buns can be traced back to ancient pagan festivals, where bread was used as an offering to the gods. The Saxons, for example, would make small cakes in the shape of the moon and the sun and offer them to the goddess Eostre, the patron of spring and fertility. When Christianity spread throughout Europe, many of these pagan traditions were absorbed and reinterpreted.
The first known reference to holy cross buns can be found in a 16th-century English text, which describes them as "good Friday buns." The buns were typically made with spices such as cinnamon, nutmeg, and allspice, and were sweetened with dried fruit such as raisins and currants. They were marked with a cross on the top, which was meant to symbolize the crucifixion of Jesus Christ.
During the 17th century, the popularity of holy cross buns increased, and they became associated with several superstitions and beliefs. For example, it was believed that if you shared a holy cross bun with someone, you would have good luck for the rest of the year. It was also believed that holy cross buns had healing properties and could cure illnesses.
In 1733, the London Street crier declared that anyone who wanted to sell holy cross buns on Good Friday had to be licensed by the Lord Mayor. This was done to prevent the sale of stale or inferior buns, and to ensure that only high-quality buns were sold on this important day. The crier would walk the streets of London, calling out "Hot cross buns, hot cross buns, one a penny, two a penny, hot cross buns!" This tradition continues to this day, with street vendors and bakeries selling hot cross buns during the Easter season.
The tradition of holy cross buns spread throughout the British Empire, and they are now a popular Easter food in many countries, including Canada, Australia, New Zealand, and South Africa. In some countries, such as Australia and New Zealand, holy cross buns are available in supermarkets year-round.
Today, there are many variations of holy cross buns, with different spices, fruits, and toppings. Some bakers add chocolate chips, while others use different types of dried fruit, such as cranberries or apricots. Some buns are glazed with a sugar syrup, while others are dusted with powdered sugar.
Sources:
Linda Civitello, "Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking," University of Illinois Press, 2017.
Alan Davidson, "The Oxford Companion to Food," Oxford University Press, 2014.
Dan Lepard, "Short and Sweet: The Best of Home Baking," Fourth Estate, 2011.
Elizabeth David, "English Bread and Yeast Cookery," Penguin, 1977.
John Ayto, "An A-Z of Food and Drink," Oxford University Press, 2002.