Jesus Is Lord

Happy Easter to all!

Hot cross buns are traditionally eaten on Good Friday but are now sold and enjoyed throughout the year. These buns had lost much of its religious significance because of its availability outside the Easter season.

Hot cross buns don't symbolise anything to me and the cross on the buns are just decoration. We don't have to eat the buns on Good Friday to remind ourselves of the day Jesus died on the cross.
As Christians, we observe Good Friday to commemorate the death on the cross of our Lord Jesus Christ. The Apostle Paul considered it to be of first importance that Jesus died for our sins, was buried, and was raised to life on the third day, all in accordance with what God had promised all along in the Scriptures. (1 Corinthians 15:3)

Easter is a glorious celebration of the day Jesus was raised from the dead, His victory over sin and His resurrection. Because of Christ's death and resurrection, we have been given victory over death and assurance of future resurrection.

The Bible teaches us in Romans 10:9 If you declare with your mouth, "Jesus is Lord," and believe in your heart that God raised him from the dead, you will be saved.


Hot Cross Buns
Christine Recipes

Ingredients

350g bread flour
35g sugar
5 g salt
56g whisked egg, plus extra for egg wash
7 g milk powder, optional
125ml milk
120g Tangzhong (ratio 1:5)
5 to 6 gm dried instant yeast
30gm butter, softened at room temperature
100gm raisins
1/2 tsp mixed spice, or to taste

flour paste:
4 tbsp plain flour 2 to 2 1/2 tbsp water
Combine flour and water. Stir to a smooth paste. Spoon into a piping bag.


Method

• Add all ingredients (except butter) into a bread maker, first the wet ingredients (milk, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, mixed spice, bread flour, yeast) 
• Select the "dough" mode. When all ingredients come together, add in the butter. Knead until the dough becomes elastic. Add in raisins 5-8 minutes before ending the kneading process. Then let the dough complete the 1st round of proofing in the machine, about 40 minutes, until doubled in size.
• Line a baking tray with baking paper.'Transfer the dough onto a clean  floured surface. Deflate and divide into 12 equal portions. Knead each into a ball shape and place on the baking paper, at least 1cm apart. Cover with a cling wrap, let rest in a warm place for about 30 minutes, or until doubled in  size.
• Preheat oven to 190C.
• Brush whisked egg on the surface of buns. Pipe flour paste over tops to form crosses. Bake for 12-14 minutes, or until golden.

Best eaten warm with jam.