These are just incredibly GOOD, especially warm from the oven ** RAISINS inside a soft, fragrant dough ~ brushed with a light glaze * then an icing cross on the top.
These can be done in your bread machine or by hand (kneading and rise times necessary) ** They may take a little time, energy and expertise to make, but WOW! are they ever worth it!! |
DOUGH:
2 cups 2% milk, at room temperature ….........................1/2 cup sugar
1 TB dry instant yeast …………………..............................… 1 tsp pure vanilla extract
1-1/2 tsp finely grated lemon zest…….............................4-1/2 cups all-purpose flour
1 tsp salt ……………………………............................………......1/2 tsp ground nutmeg
1/4 tsp cinnamon …………………….............................….…..1-1/4 cups raisins or currants
HOT GLAZE:
1/2 cup sugar ……………………………........................…...…...2 TB lemon juice
1 TB water
ICING:
3/4 cup powdered sugar, sifted …….............................…1 TB lemon juice
DOUGH:
Stir milk, sugar, yeast, lemon zest and vanilla in electric mixer bowl and let sit 5 minutes. Add flour, salt, nutmeg, cinnamon and currants and blend. Using a dough hook attachment, knead until elastic, but dough still sticks to the bottom of the bowl. (If mixing by hand, stir until stiff, then turn out onto a lightly floured surface and knead until elastic but still sticky.) Place in a large, lightly oiled bowl, cover with plastic wrap and set in a warm, draft-free place for 1-1/2 hours.
Turn dough onto a lightly floured surface and cut into 12 equal sized pieces. Roll each piece of dough into a ball and place in a greased 9x13” pan. Cover pan loosely with plastic wrap and let rise 45 minutes.
Preheat oven to 350. Bake buns for 40 - 45 minutes, until a rich golden color (start checking at about 30 minutes). While buns are baking, prepare hot glaze.
HOT GLAZE:
Stir sugar, lemon juice and water in a small pot over medium heat until sugar has dissolved. When buns come out of the oven, poke holes with a skewer (I like my cake tester) and brush buns with glaze repeatedly, allowing glaze to soak in to buns. Let buns cool in pan.
ICING:
Whisk sugar and lemon juice until thick ~ adjust consistency by adding more sugar/lemon juice, until thick and creamy. Pipe or drizzle a cross onto each bun. Store buns in pan until ready to serve. (The buns are best served on the day they are baked but can be baked ahead and frozen. )