How to make the best hot cross buns
Make hot cross buns at home with this deliciously easy recipe from Le Petit Gâteau.
Is it even Easter if you don't devour close to your own weight in hot cross buns? Whether you're a traditional fruit-filled bun lover or prefer yours choc'd and loaded, there's nothing quite like a toasty, gently spiced baked treat, slathered in butter, to evoke the warm fuzzy feeling of Easter celebrations with family and friends.
The hot cross bun is believed to date back to ancient civilisations, including the Saxons, who ate buns marked with a cross in honour of Eostre, the goddess of spring and namesake of Easter. However, the modern recipe we recognise today is attributed to a 14th-century monk, Brother Thomas Rodcliffe of St Albans Abbey, who mixed cinnamon into his yeast buns and delivered them to the poor on Good Friday.
The so-called Alban buns quickly grew in popularity around England and became closely associated with Easter. By the 16th century, they were considered so holy that Queen Elizabeth passed a law permitting them to be sold only at Easter, Christmas and burials.
These days, of course, hot cross buns begin appearing in supermarkets as early as January and linger long after the last chocolate eggs have been eaten. But for a special treat just for Easter, nothing beats a home-baked bun. And to inspire you to get baking, we asked the master pastry chefs at RACV's Le Petit Gateau to share their special recipe.