

When we think of spring and the goddess Eostre, we probably don’t immediately think of hot cross buns. Many people are surprised to learn the history of these sweet treats and how they relate to the spring Goddess of fertility. In celebration of the beginning of spring, I’m going to tell you all about why eating hot cross buns is a great way to celebrate Ostara and share a scrumptious recipe so you can try them for yourself.
Ostara takes its name from the Germanic spring goddess, Eostre/Ostara. She was traditionally honored and celebrated during the month of April with feasts and celebrations similar to today’s Easter celebrations. These celebrations focused on fertility, new beginnings and rebirth… all the things associated with springtime.
Eostra, Goddess of spring, is also associated with the cycles of the moon and natural places. Her priestesses were called “wudu-maer” or “Wood Mothers” and during Spring rites it was customary to offer them bread, dumplings, and buns.
These breads were often symbolically woven and braided, and sometimes filled with magical eggs and blessed with sacred symbols. The symbols and markings on these cakes included the crosses and sun wheels which Saxons believed symbolized the cosmic balance of heaven and earth at the Spring Equinox. Some scholars believe the four-quarter markings were associated with the lunar cycle, which seems plausible as Easter is still set by the lunar calendar and always follows the first full moon after the spring equinox.
It is said that the name for the Christian holy day Easter is derived from the spring goddess Eostre and the pagan celebration Ostara and was established around the time of Jesus’ crucifixion. The word “Eostre” became “Easter,” and the mark dividing her bread into four equal parts became the symbol of the cross.
These buns are still made today, and their descendants include modern challahs and babkas—special loaves of bread often served during spring.
For Christians and non-Christians alike, hot cross buns are a sweet treat to enjoy at this time of year. Making some yourself is a fun way to honor this ancient tradition.
The hot cross buns of yore may have been plain and less sweet than today’s versions, but the old-time tradition of baking treasured hot cross buns remains a ritual for many families. They can best be described as a sweet doughy bun baked with raisins, currents, or sultanas, and flavored with many spices such as allspice, cinnamon, cloves, nutmeg, cardamom, and candied orange peels.
Put all the dough ingredients in a bowl, then mix on speed 2 for 5 minutes OR knead by hand for about 10 minutes.
Your dough is ready when it is smooth and elastic.
Once the dough is smooth, place it in a greased bowl and cover it with a clean towel. Leave it in a warm place until it doubles in size. I use my oven. Preheat oven on lowest temperature for 1-2 minutes to get it nice and toasty, then turn it off. Place the dough in a greased bowl and cover with plastic wrap, then put it inside the oven and let rise until doubled (about 45-60 minutes).
To form the balls for your hot cross buns, I find the best method is as follows:
Shape dough into log, cut into 12 equal pieces.
Take a piece, then bundle it up like a moneybag – this will stretch one side into a smooth round dome.
roll/press/shape into a neat ball. Place the ball (smooth side up) on parchment lined baking pan.
Spray cling wrap with oil, then loosely drape over the buns. Leave for 40 minutes until they almost double in size – about 75% is enough.
The crosses on top is a simple mix of water and flour. The trick is ensuring it is the right consistency. Too thin, and it will run everywhere when it’s in the oven. Too thick, and you end up with stiff, hard shapes on the surface of your soft buns!
Bake for 22 minutes or until the buns are a lovely golden brown.
Part 7 – Gloss!
To achieve the shiny finish on Hot Cross Buns mix a bit of warmed apricot jam with a touch of water. Just microwave to heat, mix until smooth then lightly brush onto the surface. Other clear jams work equally well. I have used dandelion jelly warmed (without water mixed in) and it worked wonderfully.
Substitute with other jams, honey, or maple syrup.
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