1 tsp sugar
1/2 cup water, warm
1 envelope (8 g) active dry yeast
2/3 cup milk
1/4 cup (4 tbsp) 50 g sugar
1 tsp salt
1/2 stick (2 oz) 50 g, margarine or shortening
1 egg, beaten
1 1/2 tsp cinnamon
1/2 tsp cloves
4 cups (400 g) white flour
1 cup raisins
1/3 cup mixed candied fruit or chopped cherries
1/2 cup water, warm
1 envelope (8 g) active dry yeast
2/3 cup milk
1/4 cup (4 tbsp) 50 g sugar
1 tsp salt
1/2 stick (2 oz) 50 g, margarine or shortening
1 egg, beaten
1 1/2 tsp cinnamon
1/2 tsp cloves
4 cups (400 g) white flour
1 cup raisins
1/3 cup mixed candied fruit or chopped cherries
method
1. Dissolve 1 tsp (5 ml) sugar in warm water in a large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
2. Heat milk to lukewarm. Stir in the 1/4 cup (50 ml) sugar and the salt.
3. Add lukewarm milk mixture, butter, egg, spices and 1 cup (250 ml) white flour to the dissolved yeast mixture. Beat for 3 minutes.
4. Add raisins and candied fruit.
5. Stir in about 2 3/4 cups (675 ml) of the remaining flour gradually. If necessary, add more to make a soft dough which leaves sides of bowl.
6. Turn out onto a lightly floured board. Knead dough, adding more flour as necessary, until dough is no longer sticky (about 5 minutes).
7. Place in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.
8. Let rise in a warm place at about 75 - 85°F (24 - 29°C) until doubled (60 - 90 minutes).
9. Punch down. Turn out onto floured board. Divide into 16 equal pieces and shape each piece into a smooth ball.
10. Place 2" (5 cm) apart on greased baking sheets. Flatten balls slightly; and cover with a tea towel. Let rise in a warm place or until doubled (45 - 60 minutes).
11. Brush the buns with a mixture of egg yolk and water, if desired.
12. Cut a cross in the top of each bun with a sharp knife. Let stand 10 minutes.
13. Bake at 375°F (190°C) for 15 to 20 minutes, or until golden brown.
2. Heat milk to lukewarm. Stir in the 1/4 cup (50 ml) sugar and the salt.
3. Add lukewarm milk mixture, butter, egg, spices and 1 cup (250 ml) white flour to the dissolved yeast mixture. Beat for 3 minutes.
4. Add raisins and candied fruit.
5. Stir in about 2 3/4 cups (675 ml) of the remaining flour gradually. If necessary, add more to make a soft dough which leaves sides of bowl.
6. Turn out onto a lightly floured board. Knead dough, adding more flour as necessary, until dough is no longer sticky (about 5 minutes).
7. Place in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.
8. Let rise in a warm place at about 75 - 85°F (24 - 29°C) until doubled (60 - 90 minutes).
9. Punch down. Turn out onto floured board. Divide into 16 equal pieces and shape each piece into a smooth ball.
10. Place 2" (5 cm) apart on greased baking sheets. Flatten balls slightly; and cover with a tea towel. Let rise in a warm place or until doubled (45 - 60 minutes).
11. Brush the buns with a mixture of egg yolk and water, if desired.
12. Cut a cross in the top of each bun with a sharp knife. Let stand 10 minutes.
13. Bake at 375°F (190°C) for 15 to 20 minutes, or until golden brown.
serving amount
makes 16 buns
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