Hot Cross Buns a Traditional from England

These spicy yeast buns are traditionally served for breakfast on Good Friday. As the name implies they have a cross on top. In fact spice and the cross are essential in all hot cross buns.

2 pkgs. active dry yeast (1/4 oz each)
1/2 c warm water
1 c warm milk
1/4 c softened butter or margarine
1/2 c sugar
1 t vanilla extract
1 t salt
1/2 t ground nutmeg
4 eggs
6 1/2 to 7 c all-purpose flour
1/2 c raisins
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2 Tablespoons water
1 egg yolk

Have the water and milk at 110-115 degrees. In a large mixing bowl, dissolve the yeast in the warm water. Add the warm milk sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour.

Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and enough flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour). Punch the dough down and shape into 30 balls. Place on greased baking sheets. Using a sharp knife, cut a cross (or X) on the top of each roll. Cover again and let rise until doubled (about 30 minutes). Beat the water and egg yolk together and brush over the rolls. Bake at 375-degrees F. for 12 to 15 minutes. Cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross. Yield: 30 buns

ICING: Combine 1 cup confectioners' sugar, 4 teaspoons milk or cream, a dash of salt, and 1/4-teaspoon vanilla extract. Stir until smooth. Adjust sugar and milk to make a mixture that flows easily.

The cross may be made in one of the following ways:

* by cutting on the top of the shaped buns with a sharp knife before proving.
* by using small strips of pastry (may be trimmings) to form a cross on the risen
buns. The pastry is sometimes removed after baking, leaving behind the outline
of a cross.
* by using strips of candied peel on the risen buns, which is left on and eaten after baking.
* by piping a flour and water paste cross on the risen buns before baking.

The Tradition of Three Hours

Observe Jesus' crucifixion by reading the Biblical account together. Sing old hymns of the crucifixion and the cross: "Were You There When They Crucified My Lord?", "The Old Rugged Cross", "When I Survey the Wondrous Cross."

Foot Washing

This Maundy Thursday event speaks volumes about Jesus' desire for us to serve. Read John 13. Wrap a towel around your waist, as Jesus did, and wash your children's feet. Your lives might never be the same.

The Tradition of Housecleaning

Wednesday of Holy Week has been a traditional day in many countries for housecleaning -- from the Jewish custom of cleaning before Passover.