03.26.10
Good Friday
Hot Cross buns have long been a symbol of Good Friday. Today they are sold in bakeries and supermarket bakeries throughout the Easter season. Each bun has an icing cross on top to signify the crucifixion.
In England, they were once sold by street vendors who advertised their wares with cries of “Hot Cross Buns! “Hot Cross Buns!”
Their street cries became a nursery rhyme….
Hot cross buns!
Hot cross buns!
One a penny, two a penny,
Hot cross buns!
If ye have no daughters,
Give them to your sons.
One a penny, two a penny,
Hot cross buns
Here’s a recipe to make your own Hot Cross Buns and begin a Good Friday tradition at in your home.
Patti’s Hot Cross Buns:
Dough:
1/4 cup water – at room temperature or slightly above
1/2 cup lukewarm milk
1/4 cup melted butter
1 egg, lightly beaten
3-1/2 cups all purpose flour
1/4 cup sugar
1-1/2 tsp. active dry yeast
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup golden raisins
Glaze:
2 T. granulated sugar
2 T. water
Icing:
1/2 cup Confectioners’ sugar
2 tsp. water
Mix the yeast, 1 cup flour, sugar, salt, and other spices in a bowl. In a separate bowl, mix the milk and water together. Combine the dry ingredients mixture, the liquid ingredients, and the butter in a large bowl. Beat for 2 to 3 minutes at medium speed. Add the egg and beat 1 more minute. Stir in the raisins, fruit, and enough of the remaining flour to make a firm dough. Knead the dough on a floured surface for about 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place in a lightly greased bowl; turn over to grease the other side of the dough. Cover and let rise in a warm place. After about 15 minutes, test the dough to see if it has risen sufficiently and is ready to be shaped. To test, gently stick two fingers into the risen dough up to the second knuckle… take them out. If the indentations remain, the dough is ready.
Divide the dough into 12 pieces. Shape the pieces into balls and place them 3 inches apart on a lightly greased baking sheet. Cover and let rise in warm place until almost doubled, about 45 minutes to an hour. Bake in a preheated oven at 375º for 15 to 18 minutes, or until light brown on top. Remove from the oven. Place the baking sheet full of buns on a wire rack to cool. Prepare the glaze, then spread it over the warm buns. Let the buns continue to cool on the baking sheet. When completely cool, fill a cake decorating bag, fitted with a round tip, with icing. Pipe an icing cross on each bun. Or spoon narrow strips of icing, in the shape of a cross, on each bun.