Good Friday Hot Cross Buns

Good Friday marks the second day of the Triduum (from the Latin for ‘three days’), the day on which we commemorate the Lord’s crucifixion and death. The Good Friday liturgies at our monastery (and many others around the world) mark our observance of Christ’s final hours, picking up from Maundy Thursday Eucharist, and continuing through the Holy Saturday Vigil, the Great Vigil of Easter, and carrying us all the way to Easter morning.

In keeping with the solemnity of the day, we remember Christ’s death by bringing to the liturgy of the hours the full range of spiritual depth and beauty found in the ancient texts; we participate in the veneration of the cross, and chant Gospel Passion Narrative. It is a special and holy time, filled with moments of silence, listening, reflection and conviction, as well as a time of joy-filled anticipation.

This day of the Cross marks us with God’s presence, and He marks us for his own.

Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Good Friday Hot Cross Buns
SERVINGS
1dozen buns
CHANGE SERVING SIZE
dozen buns
COOK TIME
25mins
PREP TIME
30mins
READY IN
3hrs

Ingredients

Instructions

  1. Dissolve the yeast by sprinkling it over the very warm water and add a pinch of sugar to activate.
  2. Heat milk in a medium saucepan over low heat until about 100 degrees F. (but no more than 110 degrees)
  3. In a mixer, fitted with a dough hook, add the warmed milk to the yeast mixture.
  4. Plump the raisins (or currants) and citron in the microwave with a little orange juice; cool and set aside
  5. To the yeast & milk mixture add the remaining sugar, melted butter, egg yolk and extract.
  6. Add the salt, nutmeg, cinnamon and ginger to the mixture and continue kneading.
  7. Add the flour, 1 cup at a time, until the dough starts pulling away from the sides of the bowl.
  8. Remove the orange juice from the raisins and citron and discard.
  9. Add the raisins and citron to the dough and mix well. The dough should be slightly sticky and not dry.
  10. Knead until soft and elastic, about 8 min. Shape into a ball.
  11. Brush the inside of a large bowl with butter. Put dough in the bowl and turn to coat. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hr. 30 min. **
  12. To form the rolls: Pam a 9x13” pyrex pan. Turn the dought out of the bowl and roll into a log. With a dough cutter or sharp knife, divide the dough into 12 equal portions. Roll each of these pieces into a round bun shape, tucking the edges under.
  13. Place them seam side down in the prepared pan, leaving a little space between each roll. Cover the pan with plastic wrap and let rise in a warm place until the rolls are doubled in size, about 45 min. or longer.
  14. Meanwhile, preheat your oven to 350 degrees F. and prepare your egg wash.
  15. Prepare glaze: In a mixer, combine powdered sugar, milk and vanilla or almond extract and oil until smooth (the oil will give it a high gloss). The icing should be quite thick. If too runny, add more powdered sugar. Transfer icing to a pastry bag or a ziplock bag with a corner snipped off.
  16. Remove the plastic wrap from the top of the rolls and brush the buns with egg wash. Bake rolls until golden brown and puffy, about 25 min. (an instant read thermometer inserted into the roll should read 190 degrees F.)
  17. Ice buns with a thick cross shape on the top of the warm buns and serve.

** Please note:  This dough might take a long time to rise, but be patient...it is worth the wait because they will come out nice and light!

Hot Cross Buns

Countless stories surround the origin and the history of hot cross buns. Suffice it to say they are eaten as a simple little sweet during Lent after weeks of abstinence and looking towards the crucifixion. It is our tradition to serve them here at the Community of Jesus every Good Friday.

There is one little saying about them that I particularly like. It is said that a bun baked on Good Friday and hung in one’s kitchen will guarantee the success of all baked goods prepared in that kitchen. Worth a try?

HOT CROSS BUNS

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Hot Cross Buns
SERVINGS
CHANGE SERVING SIZE
COOK TIME
20minutes
PREP TIME
READY IN
55-60minutes

Ingredients

Instructions

  1. Dissolve yeast and sugar in warm water and let stand 10 minutes in mixer until foamy.
  2. Add softened butter, instant powdered milk, egg, egg white. Mix well with dough hook.
  3. Add salt and flour only adding enough flour until dough is slightly sticky.
  4. Add citron and currants and cinnamon
  5. Continue to add rest of flour until the dough is soft and smooth and not too sticky to handle. You may not need all of your flour.
  6. Mix on slow for another 5 minutes – this will knead the dough.
  7. Let rise in mixer bowl until double in size.
  8. Punch down on floured surface, cover, and let rest 10 minutes.
  9. Shape into 12 balls and place in a greased 9 x 12 inch pan.
  10. Cover and let rise in a warm place till double, about 35-40 minutes.
  11. Mix egg yolk and 2 tablespoons water. Brush on balls.
  12. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
  13. To make crosses: mix together confectioners’ sugar, vanilla, and milk. Brush an X on each cooled bun.