Hot cross bun

Hot wake are a traditional pastry that is detected in the German-speaking world since the late Middle Ages and was eaten in North and North West Germany before the beginning of Lent, especially from Rose Monday through Ash Wednesday. These were in the basic form of sweet milk bread from wheat flour that were eaten warm. The distribution of hot Awaken mainly included the influence of the Hanseatic League. There are numerous dialect names that are almost all due to the term hot wake, most Hedewäggen, Hetwegge, Heiteweggen and Heetwich.

General

There are several historical descriptions of the hot wake, although there were some differences in the different regions. In general, they were around, but there were also other forms. The most common is specified in the sources that the rolls were doused with warm milk and melted butter, and consumed. They were made have always been of the bakeries, so do not even baked. In a dictionary for Schleswig- Holstein in 1928 is the following description: " The hot Awakening are prepared by a usually kept secret from the bakers recipe as a round cake of about 10-15 cm in diameter. The main ingredients are wheat flour, butter, and sugar; This mixture of different spices ( cinnamon, cardamom, currants ) are then added to (...) filled with buttered or with sugar, cinnamon and butter and softened in milk or eggs milk, they were often all day meal eaten in the first half of the, week of Lent '. "

A very similar definition, there are 1781 in a Low German Dictionary of Western Pomerania, where it means to Heetweggen, if it were " a Fastnachts - bread which is prepared with spices, butter and eggs in hot milk to spoon - feed ". The Holstein Idiotikon of 1800 reports adds that the servants are sent in cities such as Hamburg in those days in the morning with a basket and cushion for holding of fresh pastry baker. Here were distinguished three different types of Heetwegen: those of plain sweet dough with spices, finer milk buns with additional raisins and thirdly as the simplest variant unsweetened bread (round pieces ). In Hamburg and Altona " whole circle of relatives and friends invited to this hot breakfast, to which is usually set as a crown the fine wines, liquors, hot, wine or tea. " Were

In a Swedish cookbook from 1737, there is a tutorial for hedvägg in the upscale kitchen. After a hole was drilled into the soft milk bun, the inside taken out with a spoon, cooked in cream and butter and then back filled into the bun, which was then eaten sprinkled with cinnamon and sugar.

Dissemination

Germany

In Westphalia and in Northern Germany hot Awakening were known regionally as early as the late Middle Ages. Evidence for the 16th and 17th centuries there are among others Soest, Geseke Luebbecke and Münster. For Hamburg, documents exist since the 15th century; they are mentioned in the books of the kitchen St George's Hospital in 1447 and 1457. In Idioticon Hamburgense Heetwegge 1755 are described: "Hot Awakening: warm white Brodt, which with melted butter or cook-up milk, kneaded, and thus, according to the old naughty habit in the first week of the fasting stomach is angefüllet. What primarily carried old superstition known to replace the abstinence from meat - eating more holy. "

The Atlas of German folklore gives an overview of the distribution of this pastry in 1930. " The southernmost group of documents in Northwest Germany stretches from the north of the Bergische Land and the County of Mark until after East Westphalia and reached the northern edge of Lippe part of the Weser. These bearings from southwest to northeast diagonal strips Dortmund ( south ) and includes Soest, Lippstadt and Paderborn. Further north is followed by an accumulation of evidence in the territory of the former Prince-Bishopric of Osnabrück. " Known were hot then Wake. Throughout Schleswig -Holstein and in Hamburg, Mecklenburg -Vorpommern to Zarow that acts as a geographical cultural border Beyond this river pretzels were traditionally eaten instead of awakening; in Pomerania, in Posen - West Prussia, in Brandenburg and in northern Saxony-Anhalt the usual carnival pastry was then the donuts. In Prussia there were again hot wake, some 320 kilometers from the remaining area of ​​distribution.

In Mecklenburg hot Awaken were eaten at Shrovetide at least since the 16th century. In the region of Greifswald / Wolgast and Demmin was around 1930 a carnival pastries named " Firecracker", in which it is the same pastry. This area was after the Thirty Years' War under the Swedish influence, the district Demmin to 1720, Greifswald, Wolgast to 1815; the word " firecracker " is German for Swedish bullar for milk buns.

The distribution pattern that is limited to Low German language regions, as historians suggest that the hot wake originally from the area Westfalen / Northern Lower Saxony and were then already spread throughout the Middle Ages as part of the settlement movements in the direction East.

Scandinavia

Today there are in Sweden fastlagsbulle or fettisdagsbulle what translates as Fastnacht Awakening is, where it comes to sweet milk bread with a filling of marzipan and whipped cream. This delicacy was introduced in the late 19th century by the pastry. However, there were also previously Shrove Awaken to a much simpler form, which corresponded to the Low German hot Awakening basically. In Southern Rose Monday is traditionally referred to as bullamandag (wake up Monday). In the 18th century still spoke in Sweden by hetvägg. A historical document is the news of the death of the Swedish king Adolf Frederick in 1771 after a meal, which had consisted of hot wake, sauerkraut, meat, lobster, caviar and smoked herring. The oldest known mention of this awakening in Sweden comes from 1698th

Segschneider assumes that the merchants of the Hanseatic League and German settlers brought the hot Awaken to Sweden and the Baltic States, probably in the Middle Ages. From Riga there is a source from the 15th century.

United Kingdom

In the United Kingdom light sweet milk buns are called Bun, where there are numerous varieties. hot cross buns are yeast rolls round, the sugar, butter, egg, raisins and various spices included, for example cinnamon or nutmeg. They are traditionally eaten on Good Friday and sold basically still warm, usually eaten warm. The incised cross is interpreted religiously. The word bun, there are in English since the 15th century. The spice spiced buns came in the time of Tudor rule in the 15th century. 1592 an edict was issued that allowed the sale of this pastry only on special occasions, namely, on Good Friday, Christmas and funerals. Today it is eaten in the week before Easter.