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 Hot cross buns, one type of spiced bun | |
| Type | Sweet roll |
|---|---|
| Main ingredients | Sweet roll, spices |
A spiced bun is a sweet bun to which spices were added during the baking process. Common examples are the hot cross bun and the Jamaican spiced bun.
Spices used in the preparation of spiced buns include:
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. In Australia and New Zealand, the Boston bun is a larger variety of the spiced bun, topped with coconut icing.
The Jamaican spiced bun is shaped like a loaf of bread and is a dark brown colour. [2] It is commonly eaten with cheese and is also eaten with butter or alone with a glass of milk. It is also popular in other Caribbean nations.
Bon bread, also called pambón or black bread, is a traditional bread from the Afro-Anglo-Saxon Caribbean, typical of the Caribbean coast of Nicaragua, Costa Rica and Panama, and the Colombian archipelago of San Andrés and Providencia. It is a dark spiced bread, derived from gingerbread of English origin. Bread bon derives from bun, a type of English bun characterized by its dark color, due to the addition of ginger. The origin of this bread can be traced back to the Middle Ages. During Elizabethan times, buns made with spices and eggs were cooked, to which, during Lent, raisins and corintas were added. After the Lutheran Reformation, this bread was consumed on Good Friday, with the custom of marking it with a cross before putting it in the oven, as a way to ward off evil spirits. In the 17th century, it became popular as a breakfast.
The English gingerbread recipe was learned by African slaves when they were brought by the British to the West Indies. In the Caribbean islands, ginger was replaced by sugar cane molasses, due to the abundance of sugar plantations. This molasses is what gives it the dark color.
A biscuit, in many English-speaking countries, including Britain, Ireland, Australia, New Zealand, India, and South Africa but not Canada or the US, is a flour-based baked and shaped food item. Biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be savoury, similar to crackers. Types of biscuit include sandwich biscuits, digestive biscuits, ginger biscuits, shortbread biscuits, chocolate chip cookies, chocolate-coated marshmallow treats, Anzac biscuits, biscotti, and speculaas.
A hot cross bun is a spiced bun, usually containing small pieces of fruit 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. They are available all year round in some countries, including the UK.
Jamaican cuisine includes a mixture of cooking techniques, flavours and spices influenced by Amerindian, West African, Irish, English, French, Portuguese, Spanish, Indian, Chinese and Middle Eastern people who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia, many of which are now grown locally. A wide variety of seafood, tropical fruits and meats are available.
Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a ginger snap.
Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch.
Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports and with no modern means of food preservation or processing.
Spice cake is a type of cake that is traditionally flavored with a mixture of spices. The cake can be prepared in many varieties. Predominant flavorings include spices such as cinnamon, cloves, allspice, ginger, and nutmeg.
An ontbijtkoek, peperkoek or kruidkoek is a Dutch and Flemish spiced cake. Rye and dark brown basterdsuiker are its most important ingredient, coloring the cake light brown. It is often spiced with cloves, cinnamon, ginger, succade and nutmeg. Several parts of the Netherlands have their own local recipe, of which the most famous is oudewijvenkoek, which is mostly eaten in the northern regions, and is flavored with aniseed. Ontbijtkoek is traditionally served at breakfast with a thick layer of butter on top, as a replacement for bread, however, due to its sweet taste it is also served as a snack. It is best eaten the day after it is baked, but has a shelve life of several weeks at room temperatures, without it spoiling, due to the pH, sugar content and used spices.
Parkin is a gingerbread cake traditionally made with oatmeal and black treacle, which originated in Northern England. Often associated with Yorkshire, it is widespread and popular elsewhere, notably in Lancashire. Parkin is baked to a hard cake but with resting becomes moist and even sometimes sticky. There are regional differences, for example in Hull and East Yorkshire, it has a drier, more biscuit-like texture than in other areas whereas in Lancashire it is generally made with golden syrup rather than the treacle used elsewhere. Parkin is traditionally eaten on Guy Fawkes Night, 5 November, and when celebrating 'Yorkshire Day' on 1 August. But is also enjoyed throughout the winter months. It is baked commercially throughout Yorkshire, but is mainly a domestic product in other areas.
A saffron bun, Cornishtea treat bun or revel bun, is a rich, spiced yeast-leavened sweet bun that is flavoured with saffron and contains dried fruit including currants and raisins similar to a teacake. The main ingredients are plain flour, butter, yeast, caster sugar, currants and sultanas. Larger versions baked in a loaf tin are known as saffron cake.
Bermudian cuisine blends British and Portuguese cuisine with preparations of local seafood species, particularly wahoo and rockfish. Traditional dishes include codfish and potatoes served either with an add-on of hard-boiled egg and butter or olive oil sauce with a banana or in the Portuguese style with tomato-onion sauce, peas and rice. Hoppin' John, pawpaw casserole and fish chowder are also specialties of Bermuda. As most ingredients used in Bermuda's cuisine are imported, local dishes are offered with a global blend, with fish as the major ingredient, in any food eaten at any time.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated. Manihot esculenta is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes.
Bulla cake, usually referred to as bulla, is a rich Jamaican cake made with molasses and spiced with ginger and nutmeg, sometimes dark-colored and other times light-colored. Bulla are small loaves that are flat and round. They are inexpensive and easy to make using molasses, flour and baking soda. Bulla is traditionally a popular treat for schoolchildren.
The holiday of Easter is associated with various Easter customs and foodways. Preparing, coloring, and decorating Easter eggs is one such popular tradition. Lamb is eaten in many countries, mirroring the Jewish Passover meal.
