- This topic has 1 reply, 2 voices, and was last updated April 8, 2009 at 2:14 am by .
- April 7, 2009 at 6:08 pm #272245rtebalt
An Easter tradition, these lightly sweetened cinnamon yeast buns are delicious and easy to make. An egg yolk wash gives them a glossy finish, creating a canvas for the namesake cross, a painting of milk and sugar icing.
3/4 cup warm water (110 degrees F/45 degrees C)
3 tablespoons butter
1 tablespoon instant powdered milk
1/4 cup sugar
3/8 teaspoon salt
1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
3/4 cup dried currants
1 teaspoon ground cinnamon
1 egg yolk
2 tablespoons water
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
2 teaspoons milkCooking Instructions
Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
Punch down on floured surface, cover, and let rest 10 minutes.
Shape into 12 balls and place in a greased 9×12-inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
Mix egg yolk and 2 tablespoons water.
Brush on balls.
Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
To make crosses: mix together confectioners’ sugar, vanilla, and milk. Brush an X on each cooled bun.
- April 7, 2009 at 9:47 pm #419132tsgal
This sounds great. I’ve seen them, but never made them. I’ll be working on making these for Easter Sunday, for the early morning services.This would make a really nice treat for everyone.
- April 8, 2009 at 2:14 am #419156rtebalt
Let me know how it goes! 🙂
- You must be logged in to reply to this topic.