Ingredients: |
Ingredients: 1 tbsp. instant dry active yeast
1/2 cup white sugar
1 1/2 cups 2% milk, at room temperature
1 large egg
4 1/2 cups all purpose flour
1 tbsp. cinnamon
1 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground cloves
3 tbsp. unsalted butter, melted
1 cup sultana raisins
1/3 cup diced candied orange peel
1/4 cup candied cherries
1/4 cup diced candied pineapple
Crosses
1/2 cup all purpose flour
1/4 cup water
Hot Glaze:
1/2 cup sugar
1/4 cup water
Icing:
1 1/2 cups icing sugar, sifted
2 tbsp. milk
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Directions: |
Directions:In a mixer fitted with the hook attachment or with hand mixer with the dough attachment combine yeast, sugar and milk. Alternatively mix by hand in large bowl. Stir in egg. Add flour, spices, salt, and melted butter. Once ingredients are blended add raisins and candied fruits. With the mixer, knead for 5 minutes on low speed or mix for 8 minutes by hand (a large wooden spoon works best). Place dough in a lightly oiled bowl and cover the bowl with plastic wrap. Let dough rest for 1 hour. On a lightly floured surface, turn out dough and divide into 12 equal pieces. Roll each piece gently to shape in a ball and place in a 10-inch greased spring-form pan. Cover pan with a tea towel and let rest (rise) 20 minutes. Crosses: For crosses, blend flour and water until smooth and spoon into piping bag fitted with a small plain tip. Pipe crosses on top of each bun. Alternatively, instead of using a batter, cut an X on the top of each bun with a sharp knife. Preheat oven to 350 º F. Bake for 35 minutes, until buns are a deep brown colour. Hot Glaze: While buns are still hot, prepare glaze. Heat sugar and water until sugar is dissolved. Poke holes in buns with a skewer and brush warm glaze over buns, allowing glaze to soak in. Icing: Combine icing sugar and milk and whisk until smooth. Drizzle crosses over buns. If piping the crosses with batter, adding the icing is optional. |
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