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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 2 |
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A very tasty recipe with a little extra in it with candied peel or candied fruit. Ingredients:
1/2 cup granulated sugar |
1/4 cup warm water |
1 tablespoon active dry yeast |
1 cup carnation fat-free evaporated milk |
3 1/2 cups robin hood best for bread flour |
2 tablespoons 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 granulated sugar |
2 tablespoons hot water |
3/4 cup icing sugar |
1 tablespoon carnation fat-free evaporated milk |
Directions:
1. BUNS: Dissolve 1 tablespoons sugar in water. Sprinkle over yeast and let stand for 10 minutes or until frothy. Heat evaporated milk until just steaming.
2. IN a bowl, blend remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make a well. In a separate bowl, whisk evaporated milk, oil and eggs. Combine yeast and milk mixtures to flour mixture, stirring until a soft dough forms.
3. Knead dough on a lightly floured surface, 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 waarm area for 1 hour or until doubled in size.
4. Punch down dough, turn out onto a lightly 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 rest for 20 minutes.
5. Preheat oven to 4000°F Bake buns for 12 minutes or until golden brown.
6. GLAZE: Heat sugar with water over medium heat until dissolved; brush over hot buns.
7. FROSTING: Blend icing sugar with milk. Pipe a cross on each of the cooled buns.
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