Nothing to do with turned feet for a chest or bureau, but delicious comestibles traditionally served hot and eaten on Good Friday.
According to Dr. Johnson‘s biographer, James Boswell, the good doctor was a staunch observer of the tradition:
I found him at breakfast, in his usual manner upon that day [Good Friday], eating a cross bun to prevent faintness.
To make cross buns:
Take two pounds of fine flour, a pint of good ale-yeaſt, put a little ſack [fortified white wine] in the yeaſt, and three eggs beaten, knead all theſe together with a little warm milk, a little nutmeg, and a little ſalt; and lay it before the fire till it riſes very light, then knead in a pound of freſh butter, a pound of rough carraway comfits, and bake them in a quick oven, in what ſhape you pleaſe, on floured paper.[i]
[i] Hannah Glasse, The Art of Cookery made Plain and Easy, London, 1774, p. 277.