- 2 cups [500 mL] milk
- 1 cup [200 g] sugar
- 1 1/2 teaspoons [7.5 mL] salt
- 1 teaspoon [5 mL] freshly grated nutmeg
- 1/2 cup [115 g] softened shortening
- 3 egg whites
- 2 packs active dry yeast
- 1/2 cup [125 mL] lukewarm [not hot] water
- 3 egg yolks
- 10 cups [1.4 kg] all-purpose flour, sifted
- 1 cup [250 mL] seedless golden raisins
- Melted butter
Icing
- 1 cup [250 mL] icing sugar
- 2 tablespoons [30 mL] water
- 1 teaspoon [5 mL] vanilla
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- Bring milk to a boil, until temperature reaches 150°F [65°C] on top.
- Remove from heat; stir in sugar, salt, grated nutmeg and softened shortening.
- Beat egg whites until soft peaks form; set aside.
- Dissolve dry yeast into lukewarm water.
- Well beat egg yolks.
- Add 2 cups [450 g] flour, dissolved yeast and beaten egg yolks to milk mixture.
- Beat until smooth, using an electric or a hand beater.
- Fold in remaining flour and raisins.
- Transfer onto a lightly floured surface; knead dough until smooth and stretchy, for approximately 10 minutes.
- Transfer dough into a greased bowl.
- Cover; leave to rise until doubled in bulk and smooth, for approximately 1 1/2 to 2 hours.
- Roll dough into a 15 x 18 x 1/2-inch [38 x 45 x 1.3-cm] rectangle; using a cookie cutter, cut dough into 3-inch [7.6-cm] circles.
- Arrange onto greased cookie sheets.
- Brush dough with melted butter; leave to rest until doubled in bulk, for approximately 1 1/2 hours.
- Preheat oven to 350°F [180°C].
- Using a sharp knife, cut a cross on top of each roll.
- Bake rolls into preheated oven, for 25 minutes.
- Unmold onto wire racks; leave to cool completely.
- Meanwhile, prepare icing; frost cooled rolls.
Icing
- Well beat together all icing ingredients.
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