 |
Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 10 |
|
This is really a classic recipe, but I do love this one in particular, very delicious!! Ingredients:
1/2 cup granulated sugar, divided |
1/4 cup warm water |
1 tablespoon active dry yeast |
1 cup carnation fat-free evaporated skim milk |
3 1/2 cups robin hood best for bread flour |
2 tbps. cinnamon |
1 teaspoon nutmeg |
1/2 teaspoon salt |
1/4 teaspoon clove |
1/4 cup vegetable oil |
2 eggs, beaten |
1/2 cup dried currant |
1/4 cup mixed candied peel or 1/4 cup candied fruit, chopped |
2 tablespoons sugar |
2 tablespoons hot water |
3/4 cup icing sugar |
1 tablespoon carnation fat free evaporated slim milk |
Directions:
1. BUNS: Dissolve 1 tablespoons sugar in water. Sprinkle yeast over water and let stand for 20 minutes, or until frothy.
2. Heat evaporated milk until just steaming.
3. In a bowl, blend remaininig sugar, flour, cinnamon, nutmeg, salt and cloves; make a well; in a separate bowl, whisk evaporated milk, oil and eggs. Combine milk and yeast mixtures to flour mixture, stirring until a soft dough forms.
4. Knead dough on a lighty floured sruface, adding extra flour as needed, for 8 minutes or until smooth. Place in a lightly oiled bowl turning to coat. Cover and place in a warm area to rise for 1 hour or until doubled in size.
5. Punch down the dough; turn out onto a lighty floured surface; knead in currants and peel. Roll into a log and cut into 12 pieces. Shape into balls and place on a greased baking sheet. Cover and let rise for 20 minutes.
6. Preheat oven to 400°F Bake buns 12 minutes or until golden brown.
7. GLAZE: Heat sugar with water over medium heat until dissolved, brush over hot buns.
8. FROSTING: Blend icing sugar with evaporated milk. Pipe a cross on each of the cooled buns.
|
|