Good Friday ~ Hot Cross Buns

Hot cross buns Hot cross buns
One a penny Two a penny
Hot cross buns
If you have no daughters
Give them to your sons
One a penny Two a penny
Hot cross buns

This is a familiar nursey rhyme that I used to sing when I was small not knowing that hot cross bun is related to Good Friday. Hot Cross buns are symbols of Good Friday. Today they are sold in bakeries like Sweet Secrets even the churches also sell them on Good Friday. Each bun has an icing cross on top to signify the crucifixion of Jesus Christ! Today being Good Friday, as catholics we are encouraged by the church to fast and to abstain from eating meat. Therefore, the thought of eating hot cross buns cross my mind and I thought of baking them myself and to be enjoyed with a wonderful cup of coffee!

Recipe For Hot Cross Buns
1/4 cup water - at room temperature or just 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
pinch of ground cloves
pinch of allspice
1/2 tsp. salt
1/2 cup golden raisins
1/4 cup finely chopped, mixed candied fruit

Glaze
2 Tablespoon granulated sugar
2 Tablespoon water

Icing
1/2 cup Confectioners' sugar
2 tsp. water

Preparation
Place all the dough ingredients, except the raisins and fruit, in the bread machine pan. Set on the dough only cycle. Add the raisins and candied fruit at the bread machine's signal for adding extra ingredients. Remove the dough from the bread machine at end of dough cycle. Place it in a bowl, cover with a cloth and let it rest for 10 minutes.

**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... simply spoon narrow stips of icing, in the shape of a cross, on each bun.

To prepare this recipe without a bread machine, use this mixer method
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 ripe and ready. Continue to follow the preparation directions above, from the **