| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Breads |
20 |
Rolls |
INGREDIENTS
| 1/4 |
c |
Warm water |
| 1 |
ts |
Sugar |
| 1 |
tb |
Yeast (regaular, not fast |
|
|
Acting) |
| 1 |
c |
Warm milk |
| 1/4 |
c |
Honey |
| 1/4 |
c |
Honey |
| 1/4 |
c |
Canola oil |
| 1 |
|
Egg |
| 2 |
|
Egg whites |
| 2 |
tb |
Dehydrated milk powder |
| 1 1/2 |
c |
Whole-wheat flour (divided) |
| 2 1/2 |
c |
To 3 cups unbleached all |
|
|
Purpose flour |
| 1 |
ts |
Salt |
| 3 |
ts |
To 4 ts spice blend (recipes |
|
|
Follows)* or prepared |
|
|
Pumkin-pie spice |
| 1/2 |
c |
Dark raisins |
| 1/2 |
c |
Golden raisins |
| 1/2 |
c |
Currants |
| 1/4 |
c |
Candied orange and lemon |
|
|
Peel (optional) |
| 1 |
|
Egg white |
| 1/2 |
c |
All-purpose flour |
| 2 |
tb |
Sugar |
| 6 |
tb |
To 8 TB water |
|
|
Juice of 1 lemon |
| 1 |
c |
To 1.5 cups icing sugar |
| 1 |
|
6 inch stick cinnamon, |
|
|
Broken into pieces |
| 1 |
tb |
Whole allspice |
| 30 |
|
Whole cloves |
| 1/2 |
ts |
Cumin seeds |
| 4 |
ts |
Ground nutmeg |
| 1 1/2 |
ts |
Ground ginger |
| 6 |
ts |
Cinnamon |
| 2 1/2 |
ts |
Ground ginger |
| 3 |
ts |
Coriander |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Allspice |
| 1 |
|
Loaf frozen bread dough, |
|
|
Thawed |
| 1 |
c |
Raisins |
| 1 |
c |
Icing sugar |
| 1 |
tb |
Butter, soft |
| 1/2 |
ts |
Vanilla |
| 2 |
tb |
To 3 tb milk |
INSTRUCTIONS
TOPPING
GLAZE
SPICE MIXTURE # 1
SPICE MIXTURE # 2
FROZEN DOUGH METHOD
ICING
* : Use either spice mixture for the recipe, not both.
Heat water to just warmer than a baby bottle, but not hot (about 105 F).
Disolve sugar in water, then sprinkle yeast on top and let stand for 10
minutes until foamy. In a small bowl, warm milk and honey to same
temperature. Whisk in the oil, egg and egg whites.
In a large bowl, mix together the milk powder, whole-wheat flour, 1 cup of
the all-purpose flour, salt, spice blend (only one of them), raisins,
currants and peel. Make a well in the centre of the dry ingredients and
stir in yeast and milk mixtures.
Gradually add 1 - 1 1/2 cups more all-purpose flour. When dough comes away
from the sides pf the bowl, turn dough on to floured surface and knead for
10 minutes. Add more flour as needed to form an elastic dough. If raisins
or peel pop out of the dough as you knead, just poke them back in and
continue kneading.
Lightly grease a bowl. Shape dough into a ball and place in greased bowl,
turning to coat the ball with grease. Cover loosely with a tea towel and
let rise until doubled in size, abt 1.5 hours.
Punch dough down and knead into a ball.
Divide dough into 20 equal parts. By repeatedly tucking the sides under
and pressing up with your thumb, shape the 20 pieces of dough into tight
round balls and place on a well greased baking sheet. Cover loosely with a
tea towel and let rise until doubled in size, abt 1 hour. Preheat oven to
375 F. Just before baking and adding cross, gently brush tops of buns with
ligthly beaten egg white.
TOPPING: Mix flour and sugar and enough water to make a thick , smooth
paste. Spoon paste into pipping bag with a tiny hole snipped off bottom
corner. Pipe a cross of flour paste on to each bun. Bake buns for 15 - 20
minutes,
Posted to MM-Recipes Digest V4 #086 by jarin@odyssee.net (Jacques Lorrain)
on Mar 26, 1997
A Message from our Provider:
“Jesus: The half has never been told”