Cross Buns

Nothing to do with turned feet for a chest or bureau, but delicious comestibles traditionally served hot and eaten on Good Friday.

According to Dr. Johnson‘s biographer, James Boswell, the good doctor was a staunch observer of the tradition:

I found him at breakfast, in his usual manner upon that day [Good Friday], eating a cross bun to prevent faintness.

To make cross buns:

Take two pounds of fine flour, a pint of good ale-yeaſt, put a little ſack [fortified white wine] in the yeaſt, and three eggs beaten, knead all theſe together with a little warm milk, a little nutmeg, and a little ſalt; and lay it before the fire till it riſes very light, then knead in a pound of freſh butter, a pound of rough carraway comfits, and bake them in a quick oven, in what ſhape you pleaſe, on floured paper.[i]

cross_buns_01a

Jack Plane

[i] Hannah Glasse, The Art of Cookery made Plain and Easy, London, 1774, p. 277.

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About Jack Plane

Formerly from the UK, Jack is a retired antiques dealer and self-taught woodworker, now living in Australia.
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6 Responses to Cross Buns

  1. ROBERT LINDH says:

    Mmmmm,licking my lips!!

    Like

  2. bernardnaishb says:

    Just to say hot X buns are sold [usually cold, JP] in UK supermarkets from Boxing Day (the day after Christmas day) till Easter Sunday when they disappear from the supermarket shelves to be replaced by mince pies! As you say these lovely breads should be eaten on Good Friday and are much, much better is you make them yourself.

    Like

  3. Grant W. Walter says:

    I feel a recipe is in order. The only

    Like

  4. Reblogged this on lechladeantiquesfair and commented:
    1st job as a kid was cleaning local bakery! No wonder I like food! Thanks Jack for all your fabulous posts. How is the book going? Regards, Andy

    Like

  5. Le Loup says:

    Good one Jack, thank you.
    Regards, Keith.

    Like

  6. Pingback: Easter Fare | Pegs and 'Tails

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