Ingredients Jump to Instructions ↓

  1. 2 (1/4-ounce) packages active dry yeast or 5 teaspoons 2 cups warm milk (110 F to 115 F / 45 C)

  2. 1/3 cup butter or margarine, softened

  3. 2 large eggs, lightly beaten

  4. 1/4 cup granulated sugar

  5. 1 1/2 teaspoons kosher or coarse salt

  6. 6 to 7 cups all-purpose flour

  7. 1/2 cup raisins

  8. 1/2 cup dried currants

  9. 1/4 cup chopped candied fruit

  10. 1 teaspoon ground cinnamon

  11. 1/4 teaspoon ground allspice

  12. 1/4 teaspoon ground nutmeg

  13. 2 tablespoons water

  14. 1 egg yolk Vanilla Icing:

  15. 1 cup powdered sugar, sifted

  16. 2 tablespoons 2% milk

  17. 1/4 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, dissolve yeast in milk. Let set for 10 minutes. Stir in butter, eggs, sugar and salt. Combine 3 cups of flour, raisins, currants, candied fruit (if using), cinnamon, allspice and nutmeg; add to yeast mixture and mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into 1 1/2 to 2-inch balls. Place 2 inches apart on greased baking sheets. Using a sharp knife, cut a cross on top of each roll. Cover and let rise until doubled in size, abut 30 minutes. Beat water and egg yolk together; brush over rolls. Bake at 375°F (190°C) for 15 to 20 minutes or until golden brown. Cool on wire racks. Combine Vanilla Icing ingredients together until smooth and drizzle a cross pattern on top of each roll.


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