cross buns.

The old British tradition of eating hot cross buns on Good Friday is a beloved local custom that embraces one of the focal points of the religious holiday -- the Cross.

For convenience sake, many busy Bermudians order their hot cross buns from bakeries, but there are a few locals that still prefer to make their own.

If you are one of those who plan to bake your own hot cross buns, here are a few recipes you may want to try: *** HOT CROSS BUNS 5 pounds flour 1 cup sugar 2 teaspoons salt Cinnamon & allspice (to taste) 1 cup corn oil or 2 sticks margarine 3 yeasts 3 cups fruit (mixed peel and raisins) 4 cups warm water MIX yeast into warm water, plus 1 tablespoon sugar. Stir and set aside to bubble.

In large bowl place flour, sugar and salt. Cut in butter or oil, add fruit.

Add liquid to flour mixture knead, then cover and set aside to rise until double in bulk.

Knead again on floured board, shape into buns, set to rise again. Bake in oven 350 degrees until brown, while hot brush with sugar and water syrup.

*** HOT CROSS BUNS 10 cups flour 21 cups sugar 3 packages yeast 1 teaspoon cloves 11 teaspoon allspice 5 teaspoons cinnamon 1 cup shortening 3 teaspoons of salt 4 cups water 1 package raisins 1 package currants 1 cup mixed peel DISSOLVE yeast in 2 cups warm water, set aside. In large bowl combine flour, sugar, salt, shortening, spices and fruit; work together until blended. Add yeast mixture to dry ingredients, mix well; knead and cover. Set aside to rise. Knead again, cut into pieces, shape buns and bake.

*** RAISIN BREAD OR HOT CROSS BUNS 1 package raisins 4 to 6 yeasts (3 to 4 for bread) 4 eggs 5 teaspoons salt 3 to 31 cups sugar 1 pound Crisco 5 pounds flour 1 can evaporated milk 1 cup lukewarm water 4 cups water Cloves -- Cinnamon -- Nutmeg -- Allspice (1 level teaspoon each) SCALD milk (with 4 cups water), add Crisco, salt, sugar, blend well. Dissolve 4/6 yeast with warm water and 4 teaspoons sugar.

In a separate bowl mix flour, spices and raisins (let yeast rise). Add yeast to milk, Crisco, sugar, etc. mixture and add eggs (beaten). Then gradually add flour mixture until all flour has been added, use extra flour to knead.

Place in greased bowl in warm spot let rise for approximately two hours (or until double in bulk). Shape into rolls or loaves, let rise again until double in size (an hour or two). Bake at 350 degrees.

*** HOT CROSS BUNS 6 cups flour 4 cups warm milk 4 tablespoons sugar 2 yeasts 1 cup butter or margarine 11 cups sugar 6 eggs 1 box raisins 2 teaspoons salt Cinnamon (1 to 2 teaspoons) DISSOLVE 4 tablespoons sugar in milk, add to the yeast. Mix well (yeast mixture), cover and let rise. Cream butter, sugar, add eggs, raisins, salt and cinnamon; gradually add flour to make a stiff dough, until all is used up.

Cover and let rise until double in bulk. Shape into buns, let rise again. Bake at 375.

*** NEVER FAIL HOT CROSS BUNS Mix together: 3 cups hot milk 11 cups shortening (1 pound Crisco and 1 pound margarine) 21 cups sugar 3 teaspoons salt Let cool In 3 cups warm water add: 3 teaspoons sugar, then dissolve 3 yeasts in this mixture (or 4 yeast preferred) Beat 4 eggs Mix together in large bowl: 12 cups flour (5 pounds) Some tasty recipes for Good Friday 1 box raisins 2 teaspoons allspice 1 teaspoon cloves 41 teaspoons cinnamon ADD all three (3) liquid mixtures to flour mixture and knead into a sticky ball. Let rise. Roll into small balls. Let rise. Bake at 375 degrees for 25 minutes.

Recipes from the Continental Society of Bermuda Cookbook.

*** HOT CROSS BUNS 31 cups flour 1 cups sugar 3 tablespoons melted butter 1 teaspoon salt 1 cup milk (scalded) 1 yeast cake softened in 1 cup warm milk 1 egg (beaten) 1 teaspoon cinnamon 1 teaspoon allspice 3 cup raisins POUR scalded milk into a bowl. Add sugar, salt and melted butter. Cool to luke warm. Stir in softened yeast and the well beaten egg. In a large bowl sift flour, cinnamon, and allspice. Add raisins and liquid. Mix well then cover and let rise in a warm place until double in bulk.

Punch down and knead on a lightly floured board for a short time. Shape into large biscuits, and place on a well greased baking pan. Allow to rise again.

Brush tops of buns with slightly beaten egg white. Bake at 375 degrees F for 20 minutes. Yields 18 buns.

Recipe from the Bermuda Cookbook.

*** HOT CROSS BUNS 1 cup milk, scaled 1 cup butter 1 cup white sugar 1 teaspoon salt 1 cup lukewarm water 1 package active dry yeast 1 teaspoon sugar 1 egg, beaten 3 cup currants 31 cups flour 2 teaspoons cinnamon 1 teaspoon allspice PLACE scalded milk in large bowl; stir in sugar, butter, salt. Cool to lukewarm. Place lukewarm water in small bowl; stir in teaspoon sugar. Sprinkle with yeast. Let stand 10 minutes.

Stir yeast; add to milk mixture. Blend in beaten egg and currants. Sift flour and spices; add milk mixture, beating well. Add extra flour if necessary to make a stiff dough. Place in large, well-buttered bowl, and brush with melted butter. Cover with wax paper and towel. Set in a warm place (about 82 degrees), free from draughts, to let rise until double in bulk -- about 1 1 hours.

Punch down. Knead slightly on lightly floured board. Pinch off small pieces to form smooth, round buns about two inches in size. Place these on buttered baking pan, about two inches apart. (A jelly roll pan is about right for this) Cover and let rise until again doubled in bulk, about one hour.

Brush tops with slightly beaten egg white and bake at 400 degrees for 10-15 minutes. Remove from pan and cool on cake rack.

*** ICING 1 egg white 11 cups icing sugar 1 teaspoon vanilla TO beaten egg, add sugar gradually, beating with electric beater if possible.

Add vanilla.

Make a cross of icing on each top, either by piping with a cake decorator or by using the tip of a spoon.

Recipes from What's Cooking in Bermuda.