Ingredients Jump to Instructions ↓

  1. 2 large eggs

  2. 1/2 cup butter, softened

  3. 4 cups bread flour

  4. 3/4 teaspoon ground cinnamon

  5. 1/4 teaspoon ground nutmeg

  6. 1 1/2 teaspoons salt

  7. 2 tablespoons granulated sugar

  8. 1 1/2 teaspoons bread machine or quick active dry yeast

  9. 1 cup raisins Egg Wash:

  10. 1 large egg

  11. 2 tablespoons cold water Icing:

  12. 1 cup powdered sugar

  13. 1 tablespoon milk or water

  14. 1/2 teaspoon vanilla extract, if desired

Instructions Jump to Ingredients ↑

  1. For Buns: Break 2 eggs into 2-cup measuring cup. Add enough water to measure 1 1/3 cups. Place egg mixture and remaining bun ingredients, except raisins, in bread machine pan in the order recommended by the manufacturer. Add raisins at the Dried Fruit/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Dough/Manual cycle. Do not use delay cycle. Remove dough from pan. Cover and let rest 10 minutes on lightly floured surface. Grease a baking sheet or two 9-inch round cake pans. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on baking sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double. Heat oven to 375°F (190°C). For Egg Wash: beat egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet or pans to cooling rack. Cool slightly. For Icing: In small bowl, mix all icing ingredients until well blended, adding more milk, if needed, 1 teaspoon at a time, until of spreading consistency. Make a cross on top of each bun with the icing. Serve warm.


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