| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Fruits | 1 | Servings | ||
INGREDIENTS
| 1 | Active dry yeast | |
| 3 | c | Bread flour |
| 1/4 | c | Sugar |
| 3/4 | t | Salt |
| 1/2 | c | Warm milk |
| 1/2 | c | Warm water |
| 2 | T | heaping of lard or butter |
| 1 | Egg yolk, reserve the | |
| white | ||
| 1 | T | Cinnamon |
| 1 | t | Nutmeg |
| 1 | c | Raisins and some candied |
| fruit. | ||
| 1 | t | Baking Powder |
INSTRUCTIONS
1998 Select Manual or dough setting and press go. Add the fruit about 10 or 15 minutes later or it will disappear. When the dough is ready. Pat out into a 12x9 rectangle and then break off into 12 peices the size of a small orange. You should have 12 little balls, place into the greased 13x9 pan cover and let rise in a warm place until double in volumn (about 45 min) Take the reserved egg white and add 1 tea of water and mix well. Brush the rolls and put into the oven and bake at 375, for 20-25 minutes until light golden brown color. Take whats left of the egg white/water mixture and add 1/2 tea of Vanilla and some confectioners sugar till its thick. Place in a small plastic bag and make your white cross's on the buns (after they have cooled) Posted to recipelu-digest by Kara9718 <Kara9718@aol.com> on Mar 28,
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