ho tcross bun |
Name: |
Jennifer Miller |
Base: |
JB Andrews |
Recipe: |
2
(1/4 ounce) packages active dry yeast
1⁄2
cup water (110 to 115 degrees)
1
cup warm milk (, 110 to 115 degrees)
1⁄2
cup sugar
1⁄4
cup butter or 1/4 cup margarine, softened
1
teaspoon vanilla extract
1
teaspoon salt
1⁄2
teaspoon ground nutmeg
6 1⁄2 - 7
cups all-purpose flour
4
eggs
1⁄2
cup dried currant
1⁄2
cup raisins
GLAZE AND ICING
2
tablespoons water
1
egg yolk
1
cup confectioners' sugar
4
teaspoons milk
1⁄4
teaspoon vanilla extract
DIRECTIONS
In a mixing bowl, dissolve yeast in water.
Add milk, sugar, butter, vanilla, salt, nutmeg and 3 cups of flour; beat until smooth.
Add eggs, one at a time, beating well after each.
Stir in the currants, raisins and enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl; turn once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; shape into 30 balls.
Place on greased baking sheets.
Cut a cross on top of each roll with a sharp knife.
Cover and let rise until doubled, about 30 minutes.
Beat water and egg yolk; brush over rolls.
Bake at 375 degrees for 12-15 minutes.
Cool on wire racks.
For icing, combine sugar, milk and vanilla until smooth; drizzle over rolls. |
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