Rozune—Coin in the Bread

On March 9th annually, the Syriac Orthodox Church celebrates the commemoration of the forty martyrs of Sebaste (the city of Sivas in present-day Turkey). During this day of commemoration, it is a tradition in many Syriac–Aramean households to bake bread with a coin in one of the loaves.

The 40 Martyrs of Sebaste
The 40 martyrs of Sebaste refers to the forty soldiers who in the year 320 died a martyr's death in the city of Sebaste. These were, according to tradition, forced to stand naked on the ice on a frozen pond until they succumbed to the cold, all this to induce them to renounce their Christian faith.

Only one of the forty soldiers is said to have renounced Christianity and left the frozen pond in favor of the warm baths adjacent to the pond. One of the guards standing watch is said to have been amazed by their conviction and joined the remaining 39 so that they became 40 again, in connection with 40 martyr crowns having been glimpsed over their heads. When the guard confessed to the Christian faith, he placed himself in the same spot as the one who left and let the martyr's crown crown his head.

The Coin
In connection with this holiday, a dough is kneaded which is divided into as many rolls as there are family members. A coin is placed in the dough and thereafter every family member is assigned a roll.

The family member who receives the coin in their roll thus imitates the guard who joined the remaining martyrs after having been amazed by their faith and steadfastness during their severe trial. Even this person is rewarded with a martyr's crown.

Traditionally, it is usually said that the family member who gets the coin will have a blessed year of prosperity. The tradition can, however, differ a bit within the Syriac–Aramean ethnic group.

This tradition also occurs with another saint story in other Christian churches, among the Greeks in connection with St. Basil of Caesarea's memorial day which falls on New Year's Day.

Recipe (approx. 9–10 pieces)

Ingredients:

For Brushing (Glaze):

Instructions:

Cover them with a kitchen towel for about 10–15 minutes right after they come out of the oven to keep them soft, and then let them cool.

Crumble the yeast into a bowl and pour the lukewarm water over it.

Stir until dissolved, then mix in the sugar and the oil.

Add the salt and the flour a little at a time.

Start kneading into a soft and slightly sticky dough, either in a stand mixer or by hand (approx. 10–15 min).

Shape the dough into a large, nice ball.

Place in the bowl and cover with plastic wrap and a kitchen towel.

Let rise (proof) for 1 hour.

The Coin:
Meanwhile, you can boil one (or more) coins and then wrap it in a little plastic wrap.

Turn the dough out onto a lightly floured surface.

Divide the dough into 9–10 parts (depending on how large you want to make them).

Shape each part into a ball.

Don't forget to press the wrapped coin into one of the pieces of dough while shaping them into balls.

Then shape each dough ball into a cross.

Place on baking sheets lined with parchment paper and cover with a kitchen towel.

Let rise for 30 minutes.

The Glaze:
Meanwhile, you can prepare the mixture for brushing. Whisk together 1 tbsp wheat flour with 2 dl water in a saucepan and heat the mixture while stirring. The mixture should thicken a little.

Turn off the heat, pour the mixture into a bowl, and let it cool.

Brush the breads with the cooled mixture and sprinkle with sesame seeds if you wish.

Bake in the middle of the oven at 210°C convection (fan oven) for approx. 15 minutes.