HOT CROSS BUNS - EASTER SPECIAL

Growing up in South Africa and also living in England, Easter was always marked by hot cross buns. The smell of them on Good Friday morning is one of those memories that always reminds me of Easter. It is not something I have found often since moving here, and so this Easter I am making them for you.

These buns have a history that stretches back centuries. A 14th century monk named Brother Thomas Rocliffe is widely credited with baking the first batch in St Albans, distributing them to the poor on Good Friday in 1361. The tradition grew so beloved that by 1592 Queen Elizabeth I attempted to restrict their sale to Good Friday, Christmas, and funerals alone — a law that bakers promptly ignored, and that didn't last long. By the 18th century the street cry "one a penny, two a penny, hot cross buns!" rang out across London every Easter morning. Each element of the bun carries meaning: the cross represents the crucifixion of Jesus, and the spices inside signify those used to embalm him.

Each bun is delicately spiced with cinnamon, allspice, and fresh lemon and orange zest, and filled generously with golden raisins, currants, and candied peel. Split and toasted with good butter, they are one of the simplest and most satisfying things you can put on an Easter breakfast table.

4 buns per order