Remember that cheerful tune young kids beginning to play a musical instrument learn?It's called "Hot Cross Buns." Hot cross buns are slightly sweet Easter rolls are flecked with dried fruit and decorated with a white icing cross. They're perfect for a springtime brunch.
We found some more about the history of the buns and other seasonal breads in the Star archives written in 1995 by former Star Food editor, the late Sandal English.Â
Sweet Easter breads, European-style, have long been popular for serving during the celebration marking the resurrection of Christ. And many of us will include festive breads on brunch or dinner tables. Some of us will even bake the breads ourselves.
Early on, the celebration was melded with the jollity that marked the coming of spring. In England, food historians tell us, small sweet buns popular with Anglo-Saxons when marking the coming of spring became associated with Christian customs. Early missionaries from Rome in the sixth century added their own touch by blessing the little breads with a cross. Hot cross buns were the result.
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Other European countries had specialties as well, such as the festive braided bread that wraps around colorful hard-cooked eggs. The Greeks call the bread tsoureki, and prefer eggs tinted bright red, but pastel colors may be used.
The bread preferred by the Italians, colomba di Pasqua, was formed in the shape of a dove, its wings decorated with almond paste.
Simpler breads in the spirit of spring and Easter were baked by Christians in other parts of the world, as well as in Europe.Â
Sources: Arizona Daily Star archives, 1995
