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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 24 |
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These traditional buns with a delicate orange flavor are always on our Easter menu. But my family enjoys them so much that I also prepare them throughout the year. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
3/4 cup warm milk (110° to 115°) |
1/2 cup sugar |
1/3 cup butter, melted |
2 eggs |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
3/4 cup raisins |
1 tablespoon grated lemon peel |
1 tablespoon grated orange peel |
4-1/2 cups king arthur unbleached all-purpose flour |
egg wash: |
1 egg |
1 tablespoon cold water |
icing: |
1 cup confectioners' sugar |
1-1/2 teaspoons butter, softened |
1/4 teaspoon vanilla extract |
3 to 4 teaspoons milk |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, eggs, butter, salt, cinnamon and allspice and 3 cups of flour. Beat until smooth. Stir in raisins, lemon and orange peel and enough flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
4. Beat remaining egg with water; brush over rolls. Bake at 375° for 20-25 minutes or until browned. Remove from pans to wire racks to cool.
5. For icing, combine sugar, butter, vanilla and enough milk to achieve desired consistency. Pipe an X on top of each bun. Yield: 2 dozen.
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