| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Breads |
12 |
Servings |
INGREDIENTS
| 5 1/2 |
c |
All-purpose flour, divided |
| 1/3 |
c |
Firmly packed brown sugar |
| 3/4 |
t |
Salt |
| 3/4 |
t |
Ground cinnamon |
| 1/4 |
t |
Ground nutmeg |
| 1/4 |
t |
Ground cloves |
| 1 |
|
Dry yeast |
| 1 1/2 |
c |
1% low-fat milk, warmed to |
|
|
120-130 degrees |
| 2 |
T |
Margarine, melted |
| 1 |
T |
Grated lemon rind |
| 1 |
|
Whole egg |
| 1 |
|
Whole egg white |
| 1/2 |
c |
Dried currants |
|
|
Vegetable cooking spray |
| 3/4 |
c |
Sifted powdered sugar |
| 1 1/2 |
t |
Fresh lemon juice |
| 1 |
t |
Water |
INSTRUCTIONS
Combine 2 cups flour and next 6 ingredients (brown sugar through
yeast) in a large bowl. Combine milk and margarine; add to dry
ingredients, stirring until well blended. Add lemon rind, egg and egg
white; beat with an electric mixer at medium speed for 2 minutes or
until smooth. Stir in currants. Add 3 cups flour; stir until a soft
dough forms. Turn dough out onto a lightly floured surface. Knead
until smooth and elastic (about 8 minutes); add enough of the
remaining flour, 1 tablespoon at a time, to prevent dough from
sticking to hands. Place dough in a large bowl coated with cooking
spray, turning dough to coat top. Cover and let rise in a warm place
(85 degrees), free from drafts, for 1 hour or until doubled in bulk.
Punch dough down and divide into 24 equal portions. Shape each portion
into a ball and place on baking sheets coated with cooking spray.
Cover and let rise in a warm place as above, for 40 minutes, or until
doubled in bulk. Bake at 400 degrees for 15 minutes, or until golden.
Cool 10 minutes on wire racks. Combine powdered sugar, lemon juice and
water; stir well. Drizzle a cross over top of each bun. Serve warm.
Yield: 2 dozen. Recipe by: Cooking Light March/April 1993 Posted to
recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb 10,
1998
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