1/4 c Water, lukewarm 1/2 c Granulated sugar 1 pk Active dry yeast [1 tb] 3 1/2 c All-purpose flour 2 tb Cinnamon 1 ts Nutmeg 1/2 ts Salt 1/4 ts Ground cloves 3/4 c Milk, warm 1/4 c Butter, melted 1 Egg 1 Egg yolk 1/2 c Currants 1/4 c Mixed candied peel, chopped 2 tb Granulated sugar 2 tb Water 1/2 c Icing sugar 2 ts Water
1. in measure, combine warm water with 1 tb of the sugar; sprinkle yeast over top. Let stand for 10 minutes or until frothy. Meanwhile, in large bowl, blend together remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make a well in centre.
2. In small bowl, whisk together milk, butter, egg and egg yolk; pour into well. Pour in yeast mixture. Using wooden spoon, stir until soft dough forms. Turn out onto lightly floured surface; knead for 8 minutes or until smooth and elastic.
3. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 hour or until doubled in bulk. Punch down; turn out onto floured surface; knead in currants and peel. Shape into 12-inch log; cut into 9 even pieces.
4. Stretch, tuck and pinch sides of dough all around to meet underneath. Using cupped hand, roll into seamless ball. Place 2 inches apart on greased baking sheet. Cover and let rise for 35 minutes or until impression remains when dough is poked.
5. Bake buns in 400F 200 °C oven for about 16 minutes or until golden brown.
Glaze: In saucepan, stir sugar with water over medium heat until dissolved. Brush over buns. Let cool.
6. Icing: Stir together icing sugar and water. Using piping bag fitted with round tip, pipe cross on top of each cooled bun.
Reduce flour to 3 1/4 cups. To baking pan, add (in order) water, milk, butter, sugar, eggs, salt, flour, cinnamon, nutmeg, cloves and yeast. Choose "sweet dough" setting; after first kneading (see machine instructions for time), add currants and peel.
the other ingredients.
Kathleen's Recipe Swap Page firstname.lastname@example.org