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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 24 |
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These golden buns, with a light seasoning from cinnamon and allspice, were a family Easter tradition. My mom made them only once a year using her mother's recipe. Icing crosses make a tasty topping and reflect the meaning of the holiday. -Lorrie Bailey, Pulaski, Iowa Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup warm 2% milk (110° to 115°) |
1/2 cup sugar |
1/4 cup shortening |
2 eggs |
2 teaspoons salt |
1 teaspoon ground cinnamon |
1/4 teaspoon ground allspice |
4-1/2 to 5 cups king arthur unbleached all-purpose flour |
1 cup dried currants |
1 egg white, lightly beaten |
icing: |
1-3/4 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
4 to 6 teaspoons 2% milk |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt, cinnamon, allspice and 3 cups flour. Beat until smooth. Stir in currants and enough remaining 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. Cover and let rest for 10 minutes. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes.
4. Brush with egg white. Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.
5. For icing, combine the sugar, vanilla and enough milk to achieve piping consistency. Pipe a cross on top of each bun. Yield: 2 dozen.
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