Good Friday Traditions

It’s tradition for us to have pickled fish and hot cross buns on Good Friday. I don’t know where it comes from or what the significance of it is, all I know is that I have been doing it since I can remember, my parents did it and so on…

What traditions do you have on Good Friday, I know we’re suppose to abstain etc, but is there anything specific you eat on Good Friday, like I know it’s turkey on Thanksgiving.

Better still, is there anyone else - anywhere in the world besides here in SA that has pickled fish and hot cross buns (a date and current bun with mixed spice and a white icing cross on top) on Good Friday, and if so, do you know where the tradition comes from??:confused:
I’d really like to know

Not my tradition, but one I’ve heard of:

It is Good Luck to get your hair cut on Good Friday.

Good luck? Who knows? But I’ll bet it gets all your sons to look sharp on Easter Sunday morning. :wink:


My personal traditions: keep silence as far as possible, eat nothing until dinner, attend the 3:00 service of the Lord’s Passion, at some point listen to the Brahms Requiem.


Personally I prefer to listen to Handel’s Messiah (yes, I know it’s more traditionally associated with Christmas, but it’s such gorgeous music I could listen to it all the time, and the sad bits are heartwrenching)

Last year I watched my DVD of The Passion. Expect I will again this year.

Me 2.

I’ll watch the Passion, after the Good Friday service, as I did last year.


my family made hot cross buns :slight_smile:

I have my own good friday ritual of not eating or drinking anything on good friday.

When I was very young we used to visit churches.

Otherwise…stations of the cross, veneration, no TV or radio, no food but hot cross buns till dinner.

Me 3

We will do this as well I’m sure.


As an RCIA Candidate, my schedule states that we have Veneration of the Cross. We meet at Church at 6:45 PM for the Mass that starts at 7 PM. Fast and Abstinance that day also, of course. I suppose I will also go to my usual AA meeting at Noon. Not sure what else

Welcome home. I suspect the 6:45 Service may be Veneration of the Cross, not the mass. There is no mass between the Holy Thursday Mass of the Last Supper and the Easter Vigil when you will be recieved into the Church.

Anything? No water, juice, milk, etc?

nothing. I really don’t reccomend it. It eventually turned into an extension and/or encouragment of my eating disorder. So I’m trying to convince myself not to do it anymore.

You have all inspired me! I’m going to make hot cross buns this year. Does anyone have a favorite recipe for them?


Come on! No hot cross buns specialists out there? :smiley:


Not me, the confirmed, crotchety old bachelor with an assortment of bad habits. :rolleyes:

my family just used the recipe from the better homes and gardens cookbook :stuck_out_tongue:

I’m making this one!!
Can’t wait. :smiley:

Hot Cross Buns Recipe courtesy of Emeril Lagasse, 1999

1 envelope (1/4-ounce) dry yeast
3/4 cup sugar
1 1/2 cups warm milk (about 110 degrees F.)
1 stick of butter, melted
1 egg
1/2 cup of raisins
1 teaspoon salt
1/2 teaspoon ground cardamom
(substitute good quality ground ginger & if you don’t have ) ~Bill
3 1/2 cups bleached all-purpose flour
1 teaspoon vegetable oil
1 large egg, beaten
1 cup powdered sugar
3 tablespoons milk

Combine the yeast, sugar and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the butter, egg and raisins. Mix for 1 minute. Add the salt, cardamom and flour. Beat on low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a large bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set-aside in a warm, draft-free place until it doubles in size, about 1 hour. Preheat the oven to 350 degrees. Remove the dough from the bowl and invert it onto a lightly floured surface. Pat the dough into a rectangle about 3/4-inch thick. Roll up the dough, beginning with the long side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of the dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Cut the dough into 1-inch pieces. Roll each piece of dough into a smooth, round ball. Line a baking sheet with parchment or waxed paper. Place the rolls on the baking sheet, 1/2-inch apart. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set-aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool slightly on a rack. In a mixing bowl, combine the powdered sugar and milk. Mix until smooth. Ice each bun with the frosting in the shape of a cross. Serve warm.

I wanted to make hotcross buns but I forgot to go get ingredients:o has a good recipie for them too, that was the one I was going to make. Oh Well!!

making clam chowder to for tonight.

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