As with Holy Thursday, I've always wondered why today was called "Good Friday". Even before I believed in Jesus. I mean, what's so good about the death of the Son of God??? This year it finally dawned on me, while I was going over the events of Holy Week with Velcro Boy, that the "good" is from the end results of His passion and death. It is the best "good" that we could ever hope to receive.
Short of Heaven, THIS is the best "good" that we could possibly receive on Earth. Isn't it wonderful news?!?
For breakfast this morning, I made Hot Cross Buns. They were quite good, though a bit of work. I think the icing needs a bit of work (or maybe just eaten piping hot...), but I think we have a new yearly tradition.
Hot Cross Buns
Given the amount of other food on hand around this time, next year I think I will only make a half batch.
* 1 package dry yeast
* 1/4 cup warm water (about 100-100 degrees F)
* 1 teaspoon white or light brown sugar
* 1 cup milk
* 1/2 cup sweet butter
* 1/3 cup brown or raw sugar
* 1 teaspoon salt
* 2 eggs, beaten
* 4 to 4 1/2 cups sifted flour
* 1 teaspoon cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon nutmeg
* 1/2 teaspoon ground ginger
* 2/3 cup dried currants (or raisins)
* 1/3 cup finely diced or julienned citron
* 2 tablespoons milk
* 4 tablespoons confectioners’ sugar (more if needed)
* grated rind of 1 lemon
Sprinkle the yeast into the lukewarm water. Stir in 1 teaspoon sugar. Let sit until frothy.
Scald the milk. Add the butter, sugar, and salt. Stir until blended. Cool to lukewarm. Beat the eggs until light, and combine with the milk mixture. Add the yeast.
Sift 2/3 cups of the flour with the spices into a mixing bowl. Make a well, and pour in the yeast mixture. Beat for 5 minutes. Toss the currants, and citron, if using it, with the remaining 1/2 cup of flour. Mix into the dough.
Place the dough on a lightly floured surface and knead until the dough is smooth and elastic, adding more flour if necessary. The dough should be fairly firm, otherwise it will not take the cuts for the cross.
Place the dough in a greased bowl, turning to grease the top. Cover the dough with a towel and put it to rise in a draft-free spot until doubled in volume. This will take about 2 hours.
Punch the dough down. Shape it into 2 dozen buns.
Place the buns 1 1/2 to 2 inches apart on well-greased cookie sheets or in muffin pans. With a sharp knife cut a cross into the top of each bun. Allow them to rise until doubled in bulk, 30-45 minutes.
Bake at 400 degrees F for about 20 minutes.
For the frosting, mix the milk with enough sugar so that the icing is not runny. Add the rind. Brush a cross on the top of each bun.
Yield: about 24 buns
Hubby attended the Good Friday Liturgy with The Professor and Velcro Boy. I stayed home with Doodlebug and worked on another project.
Velcro Boy is getting so handsome, and grown up looking...