| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 24 | Servings | |
INGREDIENTS
| 3 1/2 | -(up to) | |
| 4 | c | Flour |
| 3/4 | c | Milk |
| 1/2 | c | Lukewarm water |
| 1 | pk | Active dry yeast |
| 1 | tb | Sugar |
| 1/4 | c | Sugar |
| 1/2 | ts | Salt |
| 1/4 | c | Butter |
| 1/4 | ts | All spice |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 2 | Eggs | |
| 2/3 | c | Currants |
| 1/4 | c | Dices citron |
| 1 | Egg yolk | |
| 1 | tb | Water |
| 1 | c | Powdered sugar |
| 1 1/2 | tb | Milk |
| 1 | ts | Grated lemon peel |
INSTRUCTIONS
EGG GLAZE LEMON GLAZE From: goodrich@raisinets.den.mmc.com (Maggie Goodrich) Date: Tue, 28 Mar 1995 07:47:23 +0000 This recipe is from Festive Breads of Easter. In a mixing bowl combine 1 cp flour, milk, water, yeast and 1 Tbl sugar. Beat well. Set in a warm place until frothy. Melt butter, cool. To the yeast sponge, add remaining sugar, salt, melted butter, and spices; beat in eggs, one at a time. Add 1 cp flour and beat 5 minutes with electric mixer. Gradually add remaining flour, currants, and citron. Turn out onto floured board and knead until smooth and elastic (8-10 minutes). Place ingreased bowl, turning to grease top of dough. Cover with kitchen towel and set in warm place until doubled in bulk. Punch down. Turn out onto lightly floured board and jnead lightly for 2 minutes. Divide dough into 24 equal parts and shape into buns. Place well apart on greased baking sheet. Cover and let rise until almost doubled in size (about 30 minutes). Make a cross (X), on each bun with a razor blade or a sharp knife. Brush with egg glaze. Bake at 375 degrees for 15-20 minutes, or until golden in color. Cool omn wire rack. Drizzle lemon glaze over buns in the cross design. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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