Tamara Makes Hot Cross Buns in Bosnia and Herzegovina.
Here’s a little background to Hot Cross Buns.
A hot cross bun is a spiced sweet bun made with currants or raisins, marked with a cross on the top, and traditionally eaten on Good Friday in the British Isles, Australia, New Zealand, South Africa, Canada, and India.
The buns mark the end of Lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial.
History In many historically Christian countries, plain buns made without dairy products (forbidden in Lent until Palm Sunday) are traditionally eaten hot or toasted during Lent, beginning with the evening of Shrove Tuesday (the evening before Ash Wednesday) to midday Good Friday.
The ancient Greeks may have marked cakes with a cross.
“The pagans worshipped the goddess Eostre (after whom Easter was named) by serving tiny cakes, often decorated with a cross, at their annual spring festival.
The English word “bun” probably came from the Greek boun, which referred to a ceremonial cake of circular or crescent shape, made of flour and honey and offered to the gods.”
In the time of Elizabeth I of England (1592), the London Clerk of Markets issued a decree forbidding the sale of hot cross buns and other spiced breads, except at burials, on Good Friday, or at Christmas.
The first definite record of hot cross buns comes from a London street cry: “Good Friday comes this month, the old woman runs. With one or two a penny hot cross buns”.