<P> In the Bremen area in northern Germany, a "Hedwig" (lower Saxon: heet week) was an ancient Shrove Tuesday meal . On Shrove Tuesday, the top of a Hedwig was cut off and the Hedwig was filled with a tablespoon of hot butter and cinnamon - powder . The top was put back again and the Hedwig was served in a soup plate filled with hot milk or cream . Lastly, a tablespoon of cinnamon - sugar was mulled over the Hedwig, then eaten with a tablespoon . Today, a Hedwig is the sweet part of a Sunday breakfast in northern Germany . </P> <P> In Frisia, the northern part of the Netherlands, there are "Hite wigge". They are very close to the original hot cross bun and Bremen's Hedwig . The Netherlands also has "krentenbollen", which are similar but do not have the cross on top . </P> <P> The traditional method for making the cross on top of the bun is to use shortcrust pastry; however, more recently recipes have recommended a paste consisting of flour and water . </P>

What has hot cross buns got to do with easter