Ingredients Jump to Instructions ↓

  1. 1 Cup milk

  2. 1 Tablespoon sugar

  3. 1/4 Teaspoon cinnamon grating of fresh nutmeg

  4. 1/4 Cup currants or raisins

  5. 2 Tablespoons finely chopped citron

  6. 2 Tablespoons butter

  7. 1/2 Teaspoon salt

  8. 1 Package active dry yeast -- (1 Tablespoon)

  9. 1 egg

  10. 2 2/3 Cups all-purpose flour For the frosting:

  11. 1/2 Cup confectioner's (powdered) sugar

  12. 2 Teaspoons hot milk

  13. 1/4 Teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preparation : Combine the milk, sugar, cinnamon, nutmeg, currants or raisins, citron, butter and salt in a small saucepan and heat over a low flame until the sugar is dissolved, the butter has melted, and the milk is luke warm (110F). Sprinkle the yeast over the milk mixture and allow to proof for 15 minutes. Beat the egg into the milk mixture, and combine with half the flour in a mixing bowl. Turn the dough out onto a floured surface and knead the rest of the flour in, using only enough to form a dough that can be handled easily. Place in a greased bowl and allow to rise until doubled in volume. Shape the dough into 18 balls and place in rows on a greased baking sheet. Using a sharp knife or razor blade, cut a cross into the tops of the balls. Cover with a dish towel and allow to rise until doubled in volume. Bake in a preheated 425F oven for 20 minutes, until golden brown. Meanwhile, combine the frosting ingredients, stirring until smooth. Allow the buns to cool before spooning or piping the frosting on the cross made by the cuts in the dough.


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