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buns granulated sugar water active dry yeast Carnation robin hood best for bread tbps nutmeg salt clove vegetable oil eggs currant mixed candied sugar water Frosting icing sugar Carnation
Viewed: 7 - Published at: 2 years agoIngredients
- BUNS
- 1/2 cup granulated sugar, divided
- 1/4 cup warm water
- 1 tablespoon active dry yeast
- 1 cup carnation fat-free evaporated skim milk
- 3 1/2 cups robin hood best for bread flour
- 2 tbps. cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon clove
- 1/4 cup vegetable oil
- 2 eggs, beaten
- 1/2 cup dried currant
- 1/4 cup mixed candied peel or 1/4 cup candied fruit, chopped
- GLAZE
- 2 tablespoons sugar
- 2 tablespoons hot water
- FROSTING
- 3/4 cup icing sugar
- 1 tablespoon carnation fat free evaporated slim milk
Method
- BUNS: Dissolve 1 tablespoons sugar in water. Sprinkle yeast over water and let stand for 20 minutes, or until frothy.
- Heat evaporated milk until just steaming.
- In a bowl, blend remaininig sugar, flour, cinnamon, nutmeg, salt and cloves; make a well; in a separate bowl, whisk evaporated milk, oil and eggs. Combine milk and yeast mixtures to flour mixture, stirring until a soft dough forms.
- Knead dough on a lighty floured sruface, adding extra flour as needed, for 8 minutes or until smooth. Place in a lightly oiled bowl turning to coat. Cover and place in a warm area to rise for 1 hour or until doubled in size.
- Punch down the dough; turn out onto a lighty floured surface; knead in currants and peel. Roll into a log and cut into 12 pieces. Shape into balls and place on a greased baking sheet. Cover and let rise for 20 minutes.
- Preheat oven to 400°F Bake buns 12 minutes or until golden brown.
- GLAZE: Heat sugar with water over medium heat until dissolved, brush over hot buns.
- FROSTING: Blend icing sugar with evaporated milk. Pipe a cross on each of the cooled buns.
