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A hot cross bun is a spiced bun, usually containing small pieces of raisins and marked with a cross on the top, which has been traditionally eaten on Good Friday in the United Kingdom, Ireland, Australia, New Zealand, South Africa, Canada, India, Pakistan, Malta, United States and the Commonwealth Caribbean.
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Tip the dough onto a floured surface and knead the dough for about 5-10 minutes. Continue to knead the dough until it forms a soft and smooth skin.
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In Swedish this is known as hetvägg, from Middle Low German hete Weggen (hot wedges) or German heisse Wecken (hot buns) and falsely interpreted as "hotwall". [ 87 ] [ 88 ] [ 89 ] Today, the Swedish-Finnish semla [ 90 ] consists of a cardamom -spiced wheat bun which has its top cut off and insides scooped out, and is then filled with a mix of ...
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Many local forms of the spiced bun exist, an example of which is the Cornish saffron bun. The hot cross bun [1] is probably the most well-known manifestation of the spiced bun, and a great tradition has grown up around it in England. Hot cross buns are traditionally baked on Good Friday, although they can often be purchased at other times of year.