As we’ve had kids starting music lessons over the past few years, it seems that ‘Hot Cross Buns’ is always on repeat with one instrument or another. What joy to watch kids go from eeking out a few notes to playing more complex melodies!
This week I’m following a centuries-old tradition of making hot cross buns for Holy Week. As far as I can tell, hot cross buns marked with a cross were first baked by a monk on Good Friday during the 12th century. Some of the more colorful legends surrounding them include their supernatural powers to prevent illness and their ability to protect a household from evil spirits. It’s also said that buns baked on Good Friday will not go moldy! At least at my house, the buns don’t last long enough to run the risk of spoiling. I make these with a natural leaven, so their flavor is absolutely delightful with no sourness at all. They’re slightly sweet, and studded with raisins and dried cranberries, then glazed for a little extra sweetness and a beautiful shine. These are an essential part of our Holy Week tradition, and I hope they’ll become part of yours as well.
I’ll also be making sourdough loaves, as I do each week. These keep and freeze well, and you’ll be glad to have one on hand for those ham sandwiches on Easter Monday! All the freshly milled whole grains will help meet those fiber recommendations, and will keep you feeling full.