- 2 [1/4-ounce / 7-g each] packages active dry yeast
- 1/2 cup [125 mL] warm [110 to 115°F / 43 to 46°C] water
- 1 cup [250 mL] warm [110 to 115°F / 43 to 46°C] milk
- 1/2 cup [100 g] sugar
- 1/4 cup [60 g] softened butter or margarine
- 1 teaspoon [5 mL] vanilla
- 1 teaspoon [5 mL] salt
- 1/2 teaspoon [2.5 mL] ground nutmeg
- 6 1/2 to 7 cups [910 to 980 g] all-purpose flour
- 4 eggs
- 1/2 cup [125 mL] dried currants
- 1/2 cup [125 mL] raisins
- 2 tablespoons [30 mL] water
- 1 egg yolk
Icing
- 1 cup [250 mL] icing sugar [more if needed]
- 4 teaspoons [20 mL] milk or cream [more if needed]
- Dash of salt
- 1/4 teaspoon [1 mL] vanilla
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- Into a large mixing bowl, dissolve yeast into warm water.
- Add the warm milk, sugar, softened butter or margarine, vanilla, salt, nutmeg, and 3 cups [420 g] of the flour.
- Beat until smooth.
- Add the eggs, one at a time, beating the mixture well after each addition.
- Stir in the dried currants, raisins and enough flour to make a soft dough.
- Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes.
- Place into a greased bowl and turn over to grease the top.
- Cover with a damp towel or plastic wrap and let rise into a warm environment until doubled in bulk, for approximately 1 hour.
- Then, preheat oven to 375°F [190°C].
- Punch dough down then shape dough into 30 balls.
- Arrange onto lightly greased baking sheets.
- Cover and let rise into a warm environment until doubled in bulk, for approximately 30 minutes.
- Using a sharp knife, cut a cross, or an 'X', on the top of each roll.
- Beat togehter remaining 2 tablespoons [30 mL] water and egg yolk; brush over rolls.
- You will probably have more than you need, discard the unused egg glaze.
- Bake into preheated oven for 12 to 15 minutes.
- Meanwhile, make icing by combining icing sugar, milk or cream, salt and vanilla.
- Stir until smooth, adjusting icing sugar and milk or cream to make a mixture that flows easily.
- Leave baked rolls to cool onto wire racks.
- Drizzle icing over the top of each cooled roll following the lines of the cut cross.
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