Guest Author - Caroline Mazzara

One of the many Easter traditions in Scotland, include 'hot cross buns' which are baked and contain spices and fruit. The buns are then “glazed” with white pastry cross. These have been a symbol of Good Friday and in the past were made fresh and served on Good Friday and throughout the weekend. When I was young we were told that the "cross" on the buns also represented the cross on the Scottish Flag, which is not necessarily true, but it was a good story.

The following is a recipe for Traditional Scottish Hot Cross Buns:

Hot Cross Buns

1/2 level teaspoon sugar
5 tablespoon lukewarm water
3 level teaspoon dried yeast
1 lb (strong) plain flour
1 level teaspoon salt
1 level teaspoon mixed spice
1/2 level teaspoon cinnamon
1/2 level teaspoon nutmeg
2 oz butter
2 level tablespoon superfine or castor sugar
4 oz mixed dried fruit
2 oz chopped mixed peel (lemon, orange or lime)
5 fl oz lukewarm milk
1 large egg, beaten
a little extra milk
2 oz shortcrust pastry

Glaze - 2 tablesp milk
2 level tablesp sugar


Dissolve sugar in the water, sprinkle yeast on top. Leave in a warm place until frothy, about 20 minutes. Sift flour, salt and spices. Fold in butter lightly. Stir in superfine or castor sugar, fruit and peel. Hollow the center. Pour milk, egg and yeast liquid into hollow. Mix to soft dough. Knead on floured surface until smooth and no longer sticky, about 10 minutes. Cover and put in a warm place until double in size - about 2 hours.

Turn on to floured surface, knead until smooth. Cut into 12 pieces. Knead each piece into a smooth ball, place on greased baking sheet, cover and leave until almost double in size. Preheat a hot oven ( 220 deg C or 425 deg F ), center shelf.

Roll pastry out thinly, cut into narrow strips 2 to 3 in long. Brush buns with milk, place pastry crosses on top. Bake 20 - 25 minutes until they sound hollow when tapped on base. Dissolve sugar in milk, boil 1 minute.

Brush hot buns with glaze. Cool. Eat and enjoy on Good Friday.