| 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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