‘Lest I forget Gethsemane,
Lest I forget Thine agony;
Lest I forget Thy love for me,
Lead me to Calvary.’
It’s Good Friday and I thought it is apt to reflect on the love of the Lord that drove Him to the cross. In our busyness too, we tend to take Him for granted and complain about our lives.
Allow me to list five things/people that I am thankful for:
#1. The fact that I am forgiven and could enter into a relationship with God.
#2. My parents for bringing us up and helping us in every way that they can.
#3. My husband for loving me the way I am.
#4. A happy and healthy girl.
#5. Living in a country that is safe and peaceful.
Baking the hot cross buns today. These sweet buns are nicely spiced with ground cinnamon, nutmeg, allspice, and cloves, and are filled with currants (raisins) and candied fruit. What makes them instantly recognizable is that the tops of the buns are marked with a ‘cross’ which symbolically represents the Cross of Christ and the Crucifixion.
Recipe after the jump.
(Adapted from Joy of baking and Jamie Oliver)240 ml milk
7 g active dry yeast
1/2 teaspoon granulated sugar
520 grams all purpose flour
55 grams light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
70 grams unsalted butter, melted
1 large egg, lightly beaten
80 ml mixed fruit
80 ml currants (or raisins)
100g flour mixed with about 50ml water to make a dough
In a small saucepan, or in the microwave, heat the milk until lukewarm ( 38C or war, to the touch). Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is foamy.
Meanwhile in the bowl of your electric mixer, with the paddle attachment, combine the flour, sugar, spices, and salt. Once the yeast is foamy, gradually add to the flour mixture and beat until the dry ingredients are moistened. Add the melted butter and egg and beat until incorporated. With the mixer on medium low speed, change to the dough hook, gradually add the mixed fruit and currants and continue to knead the dough until it is silky smooth and elastic. Add more flour if necessary.
Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap and place in a warm spot to rise until it has almost doubled in size (about 1 hour).
When the dough has doubled in size, gently punch it down to release the air, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking sheet (Place three buns to a row, four rows altogether. They should be spaced so they have enough room to double in size, about 30 to 40 min).
Preheat oven to 205 C. For the decoration, place the dough or shortcrust pastry on a clean surface dusted with flour and roll into a sausage about 1cm thick. Cut the sausage in half, and cut each half into 6 pieces. Roll out each piece again to make 2 thinner, 5mm strips of about 8cm long. You should have 24 strips in total. Brush the risen buns with the beaten egg and lay the dough strips on top in the shape of a cross. Brush with the beaten egg and bake for 15 minutes, or until golden. Place on a wire rack to cool completely.
* I did without the glazing.