INGREDIENTS

INSTRUCTIONS

brown. Remove buns from oven and slide off pan on to wire rack over
sheet of waxed paper.  GLAZE: Whisk lemon juice and icing sugar
together to form a runny bu  slightly thickened mixture, rather like
skim milk in color and  translucence (glaze should not be so thick that
it makes a white  coating, hiding the cross). Brush glaze over buns
while they're still  hot (some icing will drip on to the waxed paper).
If desired, wait 5  minutes, then brush on a second coat of glaze.
SPICE BLENDS: Just mix ingredients together and use as per recipe.
FROZEN DOUGH METHOD: With rolling pin, press dough into a large
rectangle. Sprinkle with raisins. Starting at long side, roll dough
tightly into a log shape. Slice log into 9 sections. Form each  section
into a ball and place in square pan coated with non stick  spray. Cover
with sprayed plastic wrap and allow to double in size.  Remove plastic
wrap and bake at 350 F for 20 minutes or until golden  brown. Remove
immediately to cooling rack.  TO MAKE ICING: Mix all icing ingredients
together and place in a  squeeze bottle, icing bag or gun. When buns
are cool, use icing bag  or snipped milk bag to squirt icing in a cross
design on top.  FROM The Gazette, March 26, 1997  Posted to MM-Recipes
Digest V4 #086 by jarin@odyssee.net (Jacques  Lorrain) on Mar 26, 1997

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