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- 1 (.25 ounce) package active dry yeast
- ¼ cup water
- 4 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup white sugar
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- 1 ¼ cups lukewarm milk
- ½ cup butter, melted
- 1 egg
- ½ cup raisins (optional) [or local preserved fruits]
- 1 egg yolk
- 1 tbsp water or milk
- Sugar Glazed
- 1/3 cup water
- 2 tbsp sugar
- 1 tsp vanilla
- Icing Cross
- 1 ½ cups confectioners’ sugar
- 2 tbsp milk
Sprinkle the yeast over the warm water and let stand until dissolved, about 5 minutes. Place the flour, salt, sugar, cinnamon, nutmeg, 1 ¼ cups of milk, butter and egg in a stand up mixer. Pour the yeast mixture on top. With the dough hook, mix for about 5 mins until well combine. If using raisins, add them and mix for additional 2 mins.
Cover and let rise for 1 hour. After 1 hour, punch dough down and pour onto a floured surface. Knead lightly for about 1 to 2 mins. Divide into 12 portions and shape into balls. Place 8 pieces into a greased 9×13 inch baking dish, and the additional 4 in a 8x8inch baking dish. Cover with plastic wrap and set aside to rise until doubled in size, about 45 minutes.
Preheat the oven to 350 degrees F. Remove the plastic wrap from the rolls. Mix 1 egg yolk plus milk and brush tops off rolls. Bake in the preheated oven until golden brown, 20 to 25
minutes. Remove from oven and brush with glaze. Allow to cool completely before adding frosting cross.
For Glaze, place sugar, water and vanilla in a small pot and cook for about 5 mins. Brush glazed over buns when hot.
Make frosting by whisking together the confectioners’ sugar and milk until smooth. When the buns are cool, drizzle frosting over them in a cross shape. (Source: jehancancook.com)