One a Penny, Two a Penny, Hot Cross Buns

But He was pierced for our transgressions, He was crushed for our iniquities; the punishment that brought us peace was on Him, and by His wounds we are healed.

Isaiah 53:5

Several years ago i remember sitting in the pews of my church during a Good Friday service as I listened to the priest read the Gospel portion for the day. Tears streamed down my face as he poignantly read of the crucifixion of Christ, wondering how this day could ever be called "good."

This terrible Friday has been called Good Friday because it led to the resurrection of Jesus and His victory over death and sin: fulfilling the Father's GOOD and perfect will.

These are hot cross buns. Introduced by a 12th-century Anglican monk who baked sweet and spiced buns and marked them with a cross in honor of Good Friday and later distributed them to the local poor.

*Recipe*

Buns:

- 1 T dry active yeast

- 1/2 c sugar

- 1 1/2 c milk, lukewarm

- 4 1/4 c bread flour + 1/4 c extra for dusting

- 1 t cinnamon powder

- 1/4 t ginger powder

- 1/4 t clove powder

- 1/4 t cardamom powder

- 1/4 t nutmeg powder

- 1/2 t salt

- 1 c raisins (yellow and black)

- zest of 1 orange

- 4 T unsalted butter, melted and cooled

- 1 egg, room temperature

Cross:

- 1/2 c all-purpose flour

- 5 T water

Glaze:

- 1 T apricot jam

- 2 T water

* In a large bowl, add the yeast, 2 t sugar, and warm milk, mix and set aside for 10 mins until it's frothy.

* Then add the egg, orange zest, 4 1/4 c flour, sugar, spice powders, salt, melted butter, and raisins and mix with the dough attachment of a stand mixer until an elastic dough forms.

* Dust a work surface and knead the dough by hand for 10 mins. Then return to the stand mixer and mix again until the dough is smooth and doesn't break when stretched.

* Keep the dough in the bowl and cover with a wet towel in a warm place to rise for 2 hours.

* Line a baking tray with parchment paper.

* Punch in the dough to deflate it.

* Dust your work surface with a little flour and knead lightly and bring into the shape of a log. Using a dough cutter, cut the log into 12 equal pieces.

* Take one piece, tuck the sides underneath to give you a smooth top surface. Place the dough on your work surface and cup with your hands and roll the dough to give you a nice ball.

* Place the 12 rolled balls on the tray.

* Cover a piece of plastic wrap with some oil and place over the tray and let it rise for another 45 mins.

* Pre-heat your oven to 390 degrees F

* Mix the flour and water for your crosses and add the mixture into a piping bag. Snip the ends and pipe crosses on the tops of the risen buns. Go slowly so you hug the curves of the bun.

* Place into your oven and bake for 10 mins, then lower the temperature to 356 degrees F and bake for an additional 20-25 mins until the buns are golden and hollow to touch.

* In a microwave heat up the apricot jam and water for 30 seconds. Mix and using a pasty brush, brush on the glaze on top while the buns are still hot. Lift the buns out using the parchment paper and let cook on a wire rack and then serve with butter.