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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 24 |
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Tastes as good as it sounds. Ingredients:
1 (20 ounce) can crushed pineapple, 1/2 c. reserved,drained for glaze |
2 packages active dry yeast |
1/3 cup lukewarm water |
1/3 cup lukewarm pineapple syrup |
3 eggs, lightly beaten |
1/3 cup sugar |
1/2 cup shortening, melted |
1 teaspoon salt |
1/2 teaspoon mace |
5 cups all-purpose flour, sifted |
1/3 cup currants |
1/3 cup citron, finely chopped |
melted butter |
1 3/4 cups powdered sugar, sifted |
Directions:
1. Drain pineapple well, pressing out and reserving syrup.
2. Set aside 1/2 c. drained pineapple for glaze.
3. Soften yeast in lukewarm waster and 1/3 cup pineapple syrup.
4. Combine eggs, sugar, melted shortening, salt and mace.
5. Stir in 1/2 c.flour, then add yeast mixture and beat well.
6. Stir in currants, citron and remaining drained pineapple.
7. Beat in remaining flour, reserving about 1/2 cup for kneading,to form a moderately soft dough.
8. Turn dough out onto lightly floured board.
9. Use remaining 1/2 cup flour and knead 3 to 5 minutes, until dough smooths out and rounds up.
10. Place in greased bowl, cover, and let rise in warm place until doubled (about 1 1/2 hours).
11. Punch down, then divide evenly into 24 pieces.
12. Shape into buns and place about 2 apart on greased baking sheets.
13. Brush with melted butter and let rise until almost doubled (45 minutes to 1 hour).
14. With sharp razor blade or scissors, cut a 1/4 deep cross in the top of each bun.
15. Bake in center of 350F oven about 20 minutes.
16. When cool, frost with Pineapple Glaze.
17. Makes 2 dozen buns.
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