I was pretty excited to learn that there was in fact a traditional pastry meant to be eaten on Good Friday, and considered so Catholic that their sale was forbidden by decree of Elizabeth I (not a fan of Catholics). When I first looked up the recipe, they seemed awfully sweet and tasty for such a somber day. However, my love of tradition won out and now, I actually think their deliciousness adds to the mortification of having them for a collation. We WANT to eat ten of them, but we only eat two (and they are small). If you prefer, you can omit the icing cross and instead cut a cross into the top of each bun before baking.
Ingredients
Buns
- 2 cups whole milk
- 1/2 cup canola oil
- 1/2 cup sugar
- 1 package 2 1/4 Teaspoons active dry yeast
- 4 cups all-purpose flour
- 1/2 cup additional flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp salt
Filling
- 3 Tbsp sugar
- 1 tsp cinnamon
- 1/2 cup raisins
Glaze
- 1 whole egg yolk
- 2 Tbsp water
Icing (optional)
- 1 whole egg white
- About 2 cups powdered sugar
- About 2 Tbsp whole milk
Instructions
Make the dough:
- Combine milk, canola oil and 1/2 cup of sugar in a saucepan. Stir and heat until very hot but not boiling. Turn off the heat and allow to cool until the mixture is still warm but not hot, about 30 minutes. Put the pot in a sink of ice water to speed the process.
- Sprinkle the yeast over the mixture. Add 4 cups of flour and stir to combine; the mixture will be very sticky. Cover with a towel and set aside for 1 hour.
- Add baking powder, baking soda, salt and remaining 1/2 cup flour to the dough. Stir until combined.
Fill the dough:
- Combine 3 Tbsp sugar and cinnamon.
- Lightly flour a work surface and turn out the dough onto it. Press to slightly flatten the dough. Sprinkle a third of the sugar/cinnamon mixture over it. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again, trying to keep all the raisins on the inside, not visible. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time.
- Line a baking sheet with a silicone liner or parchment paper. Pinch off ping-pong-ball-size bunches of dough. With floured hands, quickly roll them into balls, still trying to keep the raisins inside, then turn the edges under themselves slightly. Place on a baking sheet lined with parchment paper. Cover and allow to rise in a warm place for 30 minutes to an hour.
- Buns can be refrigerated after rising and cooked the next day.
Glaze and bake:
- Preheat the oven to 400 degrees F.
- Mix the egg yolk and water. Brush onto the balls of dough.
- If you don’t want to use icing for the cross, cut a cross shape into the top before baking.
- Bake until the tops of the buns have turned nice and golden brown, about 20 minutes. Allow to cool on a cooling rack.
Add icing crosses (optional):
- Mix the egg white with enough powdered sugar for the icing to be very thick. Splash in milk as needed for consistency.
- When the buns are completely cool, add the icing to a small ziptop bag and snip the corner. Make icing crosses on each bun.
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