Hot Cross Buns! Traditionally, this delicious sweet bun was served on Good Friday prior to Easter. But did you know that in 1592, Queen Elizabeth I decreed hot cross buns could be sold only for burials and on Good Friday and Christmas. Her royal subjects secretly began baking the buns in their own ovens. If they were caught, they had to give all of their buns to the poor.
Combine the milk, sugar, butter, and salt. When lukewarm, add the yeast cake dissolved in water. Add the egg and mix well. Sift together the flour, cinnamon, and cloves, add the currants and citron, and mix thoroughly. Add to the wet ingredients and mix well. Cover and let rise in a warm place (75-85 degrees F) until doubled in bulk. Shape into round buns and place close together in a well buttered pan. Let rise again. Brush the top of each bun with beaten egg. Make a cross on each bun with a sharp knife. Bake in a hot oven (400 degrees F) for 20 minutes.
Remove from the oven and make crosses with a mixture of the confectioners’ sugar and milk.