- 1 pack quick active dry yeast
- 1/4 cup [60 mL] lukewarm water
- 1 cup [250 mL] milk
- 1/2 cup [100 g] sugar
- 3 1/2 cups [490 g] sifted flour
- 1/4 cup [60 g] butter
- 1 egg, well beaten
- 1/2 teaspoon [2.5 mL] salt
- 1/2 cup [125 mL] raisins
- 1/2 teaspoon [2.5 mL] cinnamon
- 1/2 teaspoon [2.5 mL] ground clove
- 1 egg white
- Water
Icing [optional]
- 2 to 4 tablespoons [30 to 60 mL] milk, cream or fruit juice
- 1 1/2 to 2 cups [375 to 500 mL] sifted icing sugar
- 1/2 teaspoon [2.5 mL] vanilla or any desired flavouring
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- Dissolve yeast into lukewarm water.
- Bring milk to a boil; stir in 1 teaspoon [5 g] of the sugar and leave to cool.
- Add yeast and half of flour.
- Beat until smooth.
- Cover; leave rise, at 80°F to 90°F [27°C to 32°C] until light, for approximately 1 1/4 hours.
- Cream together butter and remaining sugar; mix in dissolved yeast.
- Add well beaten egg, salt, raisins, cinnamon, clove and enough of remaining flour to get a soft dough.
- Thoroughly mix; turn onto a lightly floured surface and knead, until elastic and really smooth.
- Transfer into a greased bowl, cover and allow dough to double in bulk, into a warm environment [approximately 1 hour].
- Divide and shape dough into rounded buns; arrange onto a greased cookie sheet, 2 inches [5 cm] apart.
- Lightly cover; allow to double in bulk.
- Using the tip of a knife, draw a cross on top of each bun.
- Bake into a preheated 425°F [220°C] oven, for 15 to 20 minutes.
- Beat together egg white and a little water.
- While still hot, brush buns with egg white/water mixture.
or
- Prepare icing and fill each 'cross' with icing.
Icing [optional]
- Slowly pour liquid into icing sugar, mixing thoroughly after each addition, to desired consistency.
- Flavour to taste.
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