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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 22 |
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For a traditional Easter recipe with a twist, try these yummy, sweet yeast buns. Grated orange peel gives them a mild citrus flavor. Youâll end up making them year round. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1-1/4 cups warm orange juice (110° to 115°), divided |
1/2 cup butter, softened |
1/2 cup sugar |
3 eggs |
3 to 4 teaspoons grated orange peel |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1 cup raisins |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
glaze: |
1 cup confectioners' sugar |
2 to 3 teaspoons water |
Directions:
1. In a large bowl, dissolve yeast in 3/4 cup warm orange juice. Add the butter, sugar, eggs, orange peel, salt, cinnamon, raisins, remaining orange juice and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly 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 22 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. Using a sharp knife, cut a cross on the top of each ball. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.
5. In a small heavy-duty resealable plastic bag, combine glaze ingredients until smooth. Cut a small hole in a corner of bag; pipe a cross on each bun. Yield: 22 buns.
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