Soul Hack: Good Friday Hot Cross Buns
I don’t make them every year, but hot cross buns are a nice Good Friday tradition that you can use as a teaching moment with children and as a way to connect with other families.
Make 11 buns according to your favorite recipe. Whether you add a cross of frosting or just cut them into the top can vary from year to year. Some people omit the frosting cross because of the traditional Lenten observance of avoiding sweets during Lent and Holy Week. I usually include it because it is a traditional reminder of the sweetness of the Cross, on which was hung our salvation.
Bring the plate of 11 hot cross buns to someone’s house or invite a family over to your house. Ask any children present to count how many there are, then ask if anyone knows why there are only 11 instead of a nice even dozen. (Answer: there are 11 hot cross buns in honor of the 11 faithful apostles. Remember that Judas was gone by this point in the Passion.)
The recipe I have is from A Continual Feast by Evelyn Birge Vitz
Ingredients:
1 pkg dry yeast
1/4 cup warm water (about 100-100 degrees F)
1 teasp. white or light brown sugar
1 cup milk
1/2 cup sweet butter
1/3 cup brown or raw sugar
1 teasp. salt
2 eggs, beaten
4 to 4 1/2 cups sifted flour
1 teasp. cinnamon
1/2 teasp. ground cloves
1/2 teasp. nutmeg
1/2 teasp. ground ginger (or substitute allspice)
2/3 cup dried currants
Optional:
1/3 cup finely diced or julienned citron
Frosting:
2 tablespoons milk
4 tablespoons confectioners’ sugar (more if needed)
grated rind of 1 lemon
Directions:
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. (See my note above–I recommend making 22 buns with this recipe, or halve the recipe and make 11)
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.
Photo above is a detail from Pieta, by Giovanni Bellini.




