|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
packages |
dry yeast |
|
1/2 |
cup |
sugar |
|
3/4 |
teaspoon |
salt |
|
1 |
teaspoon |
cinnamon |
|
1/2 |
teaspoon |
nutmeg |
|
3 1/4 |
cups |
flour -- unbleached |
|
1/2 |
cup |
milk |
|
2 |
tablespoons |
water |
|
1/2 |
cup |
butter |
|
3 |
whole |
eggs |
|
1/2 |
cup |
golden raisins |
| 1/2 | cup | sweet vermouth or sherry |
| 1 | whole | egg yolk |
|
1/2 |
cup |
dried fruit mixed *See Note |
|
|
|
vanilla frosting (recipe follows) |
| 1 | cup | powdered sugar |
| 2 | tablespoons | 2% milk |
| 1/4 | teaspoon | vanilla extract |
| 1 | whole | egg white |
Soak dried fruit and raisins in the sweet vermouth or sherry. In large bowl mix yeast, sugar, salt, cinnamon, nutmeg and 1 cup of the flour. In saucepan combine milk, water and butter. Heat to 105 to 115 degrees F; butter need not melt. Gradually add to the dry ingredients. Beat at medium speed for 2 minutes. Add 1/2 cup more of flour, 3 of the eggs and 1 egg yolk; reserve the remaining egg white. Beat at high speed for 2 minutes. Stir in remaining flour. Drain the raisins and fruit and add to dough. Dough will be soft. Place dough in a clean, greased bowl. Cover tightly with plastic wrap. Refrigerate overnight.Next day with floured hands shape dough into 18 to 24 2-inch balls. Arrange on greased baking sheets. Brush top with slightly beaten egg white. Let rise in a warm place 30 minutes or until light. Bake at 350 degrees F for 15 to 20 minutes or until golden brown. Remove to wire racks. Prepare frosting while buns bake. While buns are still warm drizzle frosting across the tops of the buns in the form of a cross. Cool. Makes 18 to 24 buns. Remove to wire racks. Vanilla Frosting: Mix any remaining egg white with 1 cup powdered sugar and enough cream or milk to make a fairly stiff frosting. Add 1/4 teaspoon of vanilla extract. Mix well.*Note: I use a mixture of apricots, apples and cherries. You can also candied fruit like you use in fruitcake. |
Per Serving: 224 Calories; 7g Fat (26.5% calories from fat); 4g Protein; 37g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 164mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. |