Cheryl is a licensed, ordained minister and has a BA in Psychology and Church ministry.

A Children's Rhyme

I remember reading the nursery rhyme hot cross buns when I was a child. My friends and I would also recite the lyrics while placing our hands in the patty cake position.

Hot cross buns
Hot cross buns
One a penny
Two a penny
Hot cross buns

Give them to your daughters
Give them to your sons
One a penny
Two a penny
Hot cross buns

Hot cross buns
Hot cross buns
One a penny
Two a penny
Hot cross buns

Give them to your daughters

Give them to your sons

One a penny

Two a penny
Hot cross buns

These are sure hot

In my 62 years on this earth, I never heard anyone explain the origin of these words. My family celebrated Easter each spring, but we never ate hot cross buns and I never associated them with the resurrection of Christ until today. This bread was the answer to a Jeopardy question, and host Alex Trebek said they were eaten during Easter. I asked my husband, and he said he had never heard anything about this food beyond the children's nursey rhyme—so I decided to do some research.

Blame It on the Pagans and the Queen

The tradition of baking bread marked with a cross originated in paganism and was later copied by the Christians. The Saxons would bake cross buns when spring arrived in honor of the goddess Eostre, whom many believe is where the name Easter came from. The pagan roots of the name is why today many believers in Christ prefer to say Resurrection Sunday instead of Easter.

The cross for the nonbelievers represented the rebirth of the world after the winter season as well as the four, yearly seasons and the four quarters of the moon. When Christians saw the cross on the bun they were reminded of the Resurrection of Christ and decided to use the symbol in the same way they replaced the pagan festivals of the spring and winter solstice with Christmas and Easter.

It was not until Tudor times that hot cross buns were permanently linked to Christian celebrations. The Tudor period occurred between 1485 and 1603 in Wales and England and includes the Elizabethan period, which began during the reign of Queen Elizabeth I and lasted until her reign ended in 1603. It was during this period that the London Clerk of Markets issued a decree forbidding the sale of spiced buns (hot cross buns) except during Christmas, on Good Friday and when burying the dead.

Symbols and Traditions

Hot cross buns are a spiced sweet bun that is usually made with fruit. They are marked on the top with a cross that is made with flour and water prior to baking. This can cause the cross to be hard, so using icing after the buns are done works better.

In the United Kingdom, New Zealand, Ireland, Australia, South Africa, India, and some parts of the United States and Canada, these buns are eaten on Good Friday, which is the day that many believe Christ was crucified.

For some this bread marks the end of Lent, and different parts of the hot cross bun have a specific meaning. The cross represents the crucifixion of Christ, and the spices baked inside signify the spices used to embalm His body after He was placed in the tomb.

Hot cross buns can be found year-round in some locations and may go on sale in New Zealand, Australia, and the United Kingdom after Christmas or on New Year's Day. I cannot find anything to verify this, but I vaguely recall seeing a television show as a child where a street vendor was calling, "Get your hot cross buns!" over and over.

Recipe

Here is one easy recipe for hot cross buns. You can find others by searching online.

Ingredients

• 6 to 7 cups all-purpose flour
• 2 (1/4-ounce) packages active dry yeast
• 2 cups warm whole milk (110° to 115°)
• 2 large eggs, room temperature
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/2 cup dried currants
• 1/2 cup raisins
• 1/3 cup butter, softened 1/4 cup sugar
• 1 large egg yolk
• 2 tablespoons water

For the icing:

• 1 1/2 cups confectioners' sugar
• 4 to 6 teaspoons whole milk

Instructions

1. In a small bowl, dissolve the yeast in warm milk. In a large bowl, combine the sugar, eggs, butter, spices, salt, yeast mixture, and 3 cups flour. Beat on medium speed until smooth. Stir in the raisins, currants, and enough remaining flour to form a soft, sticky dough.
2. Turn the dough out onto a floured surface and knead until it is smooth and elastic (about 6-8 minutes). Place the mixture in a greased bowl, turning once to grease the top. Cover and allow it to rise in a warm place until doubled in size (about 1 hour).
3. Punch down the dough then turn it out onto a lightly floured surface. Divide and shape into 30 balls. Place the balls 2 inches apart on a greased baking sheet. Cover with kitchen towels and allow it to rise in a warm place until doubled (30-45 minutes). Preheat oven to 375°F.
4. Using a sharp knife, cut a cross in the top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly.
5. For icing, use a small bowl to mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun and serve while warm.

© 2020 Cheryl E Preston

Comments

Cheryl E Preston (author) from Roanoke on August 24, 2020:

Thank you for reading.

Dora Weithers from The Caribbean on August 24, 2020:

Thanks for sharing your recipe. The legend of hot cross buns is familiar to Caribbeans in my generation. Still, I loved reading your article. Your photos look so tempting.

Cheryl E Preston (author) from Roanoke on August 22, 2020:

Thanks for reading and I’m glad you enjoy them.

Liza from USA on August 22, 2020:

I love hot cross buns. I made them several times, especially in the Fall time. I love the smell of the spices combined in the dough, warm, and they are delicious with coffee or tea. Thank you for sharing the history behind the hot cross buns, Cheryl. Thanks for the recipe too!

Cheryl E Preston (author) from Roanoke on August 20, 2020:

Thank you so much for reading

Peggy Woods from Houston, Texas on August 20, 2020:

Your recipe sounds delicious. I do not remember ever eating a hot cross bun, but enjoyed learning the history behind the meaning of them.

Sp Greaney from Ireland on August 20, 2020:

I figured it was the British who turned us onto them just like they did with the crumpets. I didn't know the whole background on them though. That's very interesting.

You cannot go into a shop here before or after Easter without seeing them in the bread aisle.

Cheryl E Preston (author) from Roanoke on August 20, 2020:

Thank you Pamela for reading.

Pamela Oglesby from Sunny Florida on August 20, 2020:

I had hot cross buns when I was young but I didn't know the significance. The history of the buns is very interesting, and the full meaning is fascinating also. Thanks for the recipe and this interesting article, Cheryl.

Cheryl E Preston (author) from Roanoke on August 20, 2020:

Thank you for sharing that. I had absolutely no idea of the origin in all my years.

Ann Carr from SW England on August 20, 2020:

Being English, I was brought up with these too and we still have them, traditionally for Good Friday every year, signifying Christ on the cross.

They are delicious cinnamon currant/sultana buns.

Trouble is, the shops seem to sell them almost all year round now, which takes away their 'special' status and kind of spoils the whole reason for having them.

One extra line we had in the rhyme was 'If you have no daughters, give them to your sons', a slight variation.

The old customs are interesting. There are many pagan rituals incorporated into the Christian festivals or modified to suit, in order to appease the pagans and accept some of their culture.

The smell of them is almost as delicious as the taste!

Good idea to include the recipe!

Ann

Danny from India on August 20, 2020:

Cheryl this makes me remind of our fun time during Xmas. We source different varieties of cross buns and its such a treat. thanks for reminding.

My mother-in-law was a sweet woman and an excellent cook. This is her recipe.

Grandma Enie's Pineapple Salad

Grandma Enie was my husband's mother. Her name was Eloise Elizabeth Preston, and "Enie" was her nickname. She was a sweet woman, a wonderful mother-in-law, and an excellent cook. I learned a lot from her and considered her a friend.

I thought I knew most of her recipes, having eaten at her home many times prior to her death in 2005. My husband, however, surprised me about a month ago by asking me to fix him something that I had never heard him mention in the entire 43 years I've known him. Out of the blue one day, he said he wanted a pineapple salad. He told me his taste buds were calling for this dish that his mother used to make. He then explained how his mom used to make it, and I replied that I had never heard of such a thing before.

This salad was so delicious and so simple to make. There are only four ingredients and it takes less than a minute to prepare when you have all of the ingredients on hand. All you need is iceberg lettuce, pineapple slices, shredded cheese, and mayo.

Pineapple Salad Recipe

Yield: 1 serving

Ingredients

• 1 cup iceberg lettuce
• 1 slice pineapple
• 1/2 cup shredded cheese of your choice
• 1 tablespoon mayonnaise

Instructions

1. Arrange the iceberg lettuce on a plate.
2. Place the pineapple slice on top of the lettuce, in the center.
3. Sprinkle the cheese so that it covers the lettuce and the pineapple.
4. Spread the mayo from the center of the salad outward.

That's it! In under 60 seconds, you have one serving each of fruit and vegetable that is under 200 calories. My husband loves this salad. It is delicious and filling—and sometimes he will eat it in place of a meal, rather than as a side dish.

The next time you need something quick to fix, keep this easy recipe in mind. I am so happy to share this with readers, and I'm even more pleased that when I was searching online I did not find anything like it. This is why I named this "Grandma Enie's Pineapple Salad."

Iceberg Lettuce: Nutritional Information

Iceberg lettuce only has about one calorie per slice, but it is full of water, which will keep you hydrated. According to Healthline, there are trace amounts of the following nutrients in this vegetable: Vitamins A, C, and K; calcium, potassium, and folate. Iceberg lettuce can help you feel full without having to consume a lot of calories and fat.

For the pineapple salad, I purchase a bag of shredded lettuce from the grocery store to save time. My husband says his mother used leaves from a head of lettuce.

Cheese: Notes and Nutritional Information

Back in Grandma Enie's day, most cooks had to use a metal cheese grater in order to shred cheese. My husband says his mother always used sharp Colby cheese. I alternate between mozzarella, Colby, and pepper jack. Just like the lettuce, I purchase the cheese in a bag, already shredded from the grocery store.

If you prefer to shred your own lettuce and cheese, that's fine. I'm giving you the shortcut version for those who are short on time. The nutritional value will differ depending on the brand, but you can count on all cheeses to have protein, calcium, and vitamin D.

Mayo Can Be Substituted

In today's health-conscious world, there are those who say regular mayo contains too much cholesterol and fat. This is might be true, but back in Grandma Enie's day, folks worked with what they had. If you prefer, you can use a substitute. My husband enjoys mayonnaise, and for this recipe, only a single tablespoon is needed. There are about 90-100 calories in most brands of real mayo.

Pineapple: Health Benefits

I use Dole pineapple slices which come in a can for about $2. There are about 50 calories to each slice and lots of juice in the can if you enjoy drinking it. According to Healthline, pineapples have many important health benefits.

First of all, they are loaded with nutrition. One cup of pineapple chunks contains:

• Protein: 1 gram
• Carbs: 21.6 grams
• Fiber: 2.3 grams
• Vitamin C: 131% of the RDI
• Manganese: 76%
• Vitamin B6: 9%
• Copper: 9%
• Thiamin: 9%
• Folate: 7%
• Potassium: 5%
• Magnesium: 5%
• Niacin: 4%
• Pantothenic acid: 4%
• Riboflavin: 3%
• Iron: 3%

(Note: One slice of pineapple will naturally contain only trace amounts of these nutrients.)

Pineapple has these additional benefits, as well:

• Powerful antioxidants
• Easily digestible enzymes
• Helps boost the immune system and suppress inflammation
• Helps speed recovery after strenuous exercise or surgery
• May help with arthritis

To wrap it all up, this fruit is a delicious, inexpensive, and healthy addition to your diet.

© 2019 Cheryl E Preston

Comments

Linda Crampton from British Columbia, Canada on August 29, 2019:

This does sound good. I've never thought of combining pineapple and cheese before, but I like the idea very much.

Dora Weithers from The Caribbean on August 29, 2019:

Wow! sounds good and so simple. Thanks for sharing.

Margaret Minnicks from Richmond, VA on August 29, 2019:

Cheryl, I have made a pineapple salad, but I haven't eaten one in a long time. You have reminded me how good the salad is and I will make one again soon.

I am sure your husband enjoyed it and was reminded of his mother as he ate every bite.

Pamela Oglesby from Sunny Florida on August 29, 2019:

This recipe sounds like a low calorie delightful dish. Thank you.