Easter is almost here and while Christians around the world gear up to celebrate and remember the resurrection of the crucified Christ, many people, irrespective of their faith, are looking forward to indulge in the goodies that are associated with the festival. Apart from the Easter egg, the humble hot cross bun, is big hit as well.
Food history suggests that in Medieval England, hot cross buns were supposedly consumed to ward off evil spirits. Also, sharing a hot cross bun with another was believed to ensure friendship throughout the year.
Every year, millions of hot cross buns are sold in the run-up to Good Friday and Easter, in the West. For us Indians, our introduction to this baked delight took place in elementary school when we were taught the nursery rhyme with the popular ‘one-a-penny, two-a-penny’ line.
However, for reasons apart from the rhyme, the hot cross bun has grown in significance over the years in our city. According to Olivier Vincenot, Corporate Chef, Foodhall, “Bangalore is a cosmopolitan city where we find people from all over the world. It is fast becoming a melting pot of various cultures. Hot cross buns are an essential part of Easter celebrations and therefore they are extremely popular here, at this time of the year.”
While the original hot cross bun is spiced and made with currants or raisins and marked with a cross on the top, every bakery in town has their own unique recipe. “In our kitchen, we mix our signature year old macerated fruit mixture into the dough to give it a headiness and a robust flavour,” says Chef Tanmoy Savardekar of The Winking Macaron. “With a biscuit cross and a light drizzle of a liquid sugary fondant crust, it’s a treat that can be enjoyed at any time.”
Vinesh Johny, co-owner and chef at Lavonne, says, “We use a traditional recipe where the buns turn out warm, soft, enriched and loaded with raisins.”
Hot cross buns has metamorphosed from a seasonal treat into something that is eaten “off season” too. “I’ve been baking cakes for a good number of years now but of late, breads have intrigued me,” says Manasa Chandrakumar, a stay-at-home mom. “Hot cross buns happen to be a tea time favourite for my family as well and we end up indulging in them at least every few weeks.”
Everybody has their own way of enjoying the hot cross bun. “Making of hot cross buns is a little more time consuming than making a cake as you have to let the dough rise, but this way you get a nice doughy texture that the butter can melt into when you have baked the buns,” says Chef Olivier. “The addition of dried fruit and spices give the bun its traditional flavour. I would eat them when they are still slightly warm over a coffee.”
According to Chef Tanmoy, “Hot cross buns are best had an hour after baking as that’s when they have the right amount of moisture and the flavour of the filling, with the sugary fondant drizzle at the perfect temperature. I personally enjoy it the most at lunch with a mild glass of red wine and during the day with some freshly brewed tea.”
For Vinesh, “hot cross buns with butter is the ultimate combination.”
Now that we’ve whet your appetite and the aroma of this delish treat is perhaps already wafting through the air from your neighbourhood bakery, go on and enjoy Easter, digging into its favourite edible offering, the hot cross bun!
