Easy hot cross buns recipe no yeast cross buns – fig and pecan. One theory is that the hot cross bun originates from St.
Albans, in England, where, in 1361, Brother Thomas Rodcliffe, a 14th-century monk at St Albans Abbey, developed a similar recipe called an ‘Alban Bun’ and distributed the bun to the local poor on Good Friday. In 1592, during the reign of Elizabeth I of England, 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 punishment for transgressing the decree was forfeiture of all the forbidden product to the poor. 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”, which appeared in Poor Robin’s Almanac for 1733. An 1884 advertisement announcing the sale of hot cross buns for Good Friday in a Hawaiian newspaper. English folklore includes many superstitions surrounding hot cross buns.
One of them says that buns baked and served on Good Friday will not spoil or grow mouldy during the subsequent year. Another encourages keeping such a bun for medicinal purposes. If taken on a sea voyage, hot cross buns are said to protect against shipwreck. If hung in the kitchen, they are said to protect against fires and ensure that all breads turn out perfectly.
The hanging bun is replaced each year. In Australia, coffee-flavoured buns are also sold in some bakeries. There are also sticky date and caramel versions, as well as mini versions of the traditional bun. The Not Cross Bun is a variation on the traditional hot cross bun. It uses the same ingredients but contains a different marking piped on top of the bun instead of a cross. Sonoma Baking Company in Sydney claims to have produced the first commercially sold Not Cross Bun in Easter 2012, which, in Sonoma’s case, is piped with the letter S.