Ingredients:
• 3/4 cup milk
• 1 package (1/4 oz.) active dry yeast
• 1/2 teaspoon granulated white sugar
• 3 1/2 - 4 cups all purpose flour
• 1/4 cup light brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, room temperature
• 2 large eggs
• 1/2 cup candied fruit and peel mix
• 1/4 cup raisins or currants
Egg wash:
• 1 large egg
• 1 tablespoon milk
Glaze:
• 1/2 cup sifted confectioners’ sugar
• 1 tablespoon milk
Directions:
Buns: In a small saucepan or in the microwave heat the milk until lukewarm, about 100 degrees F. Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is activated and is foamy.
Meanwhile in the bowl of your electric mixer, combine the flour, brown sugar, spices, and salt. Once the yeast is foamy, add to the flour mixture and beat to combine. Add the eggs, one at a time, mixing well after each addition. With the mixer on low, gradually add the butter, mixing until the butter is incorporated and the dough comes together. With the dough attachment, knead the dough until it is smooth and elastic (about 5 minutes). Transfer the dough to a lightly floured surface and, by hand, gradually knead in the candied and dried fruit.
Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap or a clean dish towel and place in a warm spot to rise until it has doubled in size, about 1 ½ hours.
When the dough has doubled in size, punch it down, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking sheet Place three buns to a row, four rows altogether. They should be spaced so they have enough room to double in size. Make an egg wash of one beaten egg with 1 tablespoon milk, and brush the tops of the buns with the wash. Cover with plastic wrap or a clean dish towel and place in a warm spot until almost doubled in size, about 45 - 60 minutes.
Preheat oven to 400 degrees F. Brush the tops of the buns with the egg wash again and, with a sharp, lightly greased knife (I spray it with Pam), make a cross in the tops of each bun. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Place on a wire rack to cool.
Glaze: Combine the confectioners’ sugar and milk and mix until smooth. Place the glaze in a paper cone, piping bag or a small Ziploc bag. Cut the end of the cone or bag and pipe a cross in the cut marks of each bun.
Makes 12 buns.
• 3/4 cup milk
• 1 package (1/4 oz.) active dry yeast
• 1/2 teaspoon granulated white sugar
• 3 1/2 - 4 cups all purpose flour
• 1/4 cup light brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, room temperature
• 2 large eggs
• 1/2 cup candied fruit and peel mix
• 1/4 cup raisins or currants
Egg wash:
• 1 large egg
• 1 tablespoon milk
Glaze:
• 1/2 cup sifted confectioners’ sugar
• 1 tablespoon milk
Directions:
Buns: In a small saucepan or in the microwave heat the milk until lukewarm, about 100 degrees F. Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is activated and is foamy.
Meanwhile in the bowl of your electric mixer, combine the flour, brown sugar, spices, and salt. Once the yeast is foamy, add to the flour mixture and beat to combine. Add the eggs, one at a time, mixing well after each addition. With the mixer on low, gradually add the butter, mixing until the butter is incorporated and the dough comes together. With the dough attachment, knead the dough until it is smooth and elastic (about 5 minutes). Transfer the dough to a lightly floured surface and, by hand, gradually knead in the candied and dried fruit.
Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap or a clean dish towel and place in a warm spot to rise until it has doubled in size, about 1 ½ hours.
When the dough has doubled in size, punch it down, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking sheet Place three buns to a row, four rows altogether. They should be spaced so they have enough room to double in size. Make an egg wash of one beaten egg with 1 tablespoon milk, and brush the tops of the buns with the wash. Cover with plastic wrap or a clean dish towel and place in a warm spot until almost doubled in size, about 45 - 60 minutes.
Preheat oven to 400 degrees F. Brush the tops of the buns with the egg wash again and, with a sharp, lightly greased knife (I spray it with Pam), make a cross in the tops of each bun. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Place on a wire rack to cool.
Glaze: Combine the confectioners’ sugar and milk and mix until smooth. Place the glaze in a paper cone, piping bag or a small Ziploc bag. Cut the end of the cone or bag and pipe a cross in the cut marks of each bun.
Makes 12 buns.
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