|2 tbs. plus 2 tsp. milk||1/8 tsp. salt (optional)|
|½ tsp. quick rising dry yeast||1½ tsp. unsalted butter, softened|
|1½ tsp. brown sugar, firmly packed||1 egg, room temperature plus 1 lightly beaten|
|1/8 tsp. ground cinnamon||1 Tbs. plus 1 tsp. currants or raisins|
|1/8 tsp. nutmeg||¼ tsp. water|
|dash of ground allspice||2 Tbs. confectioner’s sugar (icing sugar)|
|1/8 tsp. ground cloves||¾ tsp. heavy cream|
|1 cup all-purpose (plain) flour, plus additional if necessary||Spread with butter or jam as required.|
Place milk in a heavy saucepan over medium-high heat.
When milk begins to boil, remove from heat. Set aside and let cool to 44C,48C/ 115°F-120°F.
Stir in yeast. Let stand 5 minutes for yeast to activate.
Combine next 5 ingredients and 1 cup flour in a large bowl.
Stir yeast mixture into dry mixture and mix thoroughly.
Cover bowl and set in a warm draft-free area to rise 1 hour, or until doubled in size.
Stir salt, softened butter, 1 egg, currants and remaining flour into dough.
*Knead dough on a lightly floured work surface until very smooth, adding more flour if necessary.
Divide dough into 12 pieces. Form each piece into a bun. Arrange buns 2 inches apart on a buttered baking sheet. Cover and set in a warm draft-free area to rise 1 hour, or until doubled in size.
Preheat oven to 200 C – 400°F. Using a sharp knife or razor, cut a shallow cross into each bun.
Beat remaining egg with water in a bowl. Brush buns with egg glaze.
Bake 15 minutes, or until buns have browned on top.
Transfer buns to a rack to cool.
Combine confectioner’s sugar and cream. Add more cream if mixture is too dry. Drizzle confectioner’s sugar glaze over cross on buns.
Prep: 15 min, Cook: 15 min, plus rising time
*Please note: Many mixers have hooks for kneading dough so you can use this hook instead of kneading the dough yourself.
Per serving: calories 240, fat 3.6 g, 13% calories from fat, cholesterol 53 mg, protein 5.2 g, carbohydrates 47.8 g, fiber 1.5 g, sugar 25.4 g, sodium 32 mg,
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