Soft dough that makes tender buns, ready for an icing cross on top.
1/4 Cup Rum
1/2 Cup Dried Fruit
1/2 Cup Dried Currants Or Raisins
1 1/4 Cups Milk (Room Temperature)
2 Large Eggs
1 Egg Yolk (Save White For Topping)
6 Tablespoons Butter (Room Temperature)
2 Teaspoons Instant Yeast
1/4 Cup Light Brown Sugar
2 Teaspoons Ground Cinnamon
1 3/4 Teaspoons Kosher Salt
1 Tablespoon Baking Powder
4 1/2 Cups Unbleached Flour
1 Egg White (Reserved From Above)
1 Tablespoon Milk
1 Cup Plus 2 Tablespoons Powdered Sugar
1/2 Teaspoon Vanilla Extract
4 Teaspoons Milk
Lightly grease a 10-inch square pan or 9×13 inch pan. Set aside.
In medium-size bowl combine rum, dried fruit, and raisins. Cover with plastic wrap and place in microwave. Heat briefly until fruit and liquid are very warm (plastic wrap should begin to shrink wrap itself over top of bowl). Remove and set aside to cool to room temperature.
In large-size bowl combine flour, baking powder, kosher salt cinnamon, yeast, butter, eggs, egg yolk, and milk. Knead mixture using an electric mixer until dough is soft and elastic. Mix in fruit and rum liquid that did not absorb.
Let dough rise for 60 minutes, covered. Dough should become puffy although it may not double in size.
Divide dough into large-size muffin size pieces. You should have 12 to 14 buns. Using greased hands round them into balls. Arrange on prepared pan.
Cover pan and let buns rise 60 minutes until they have puffed up and are touching. While dough is rising preheat oven to 375 degrees.
In small-size bowl whisk together egg white and milk. Brush buns.
Place buns in oven 20 minutes until golden brown. Remove from oven and carefully turn buns out of pan. They should come out in one large piece and transfer to rack to cool.
In medium-size bowl mix together icing ingredients and transfer to piping bag. When buns have completely cooled pipe cross shape on top of each bun.
Makes 12 to 14 Buns
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Rising Time:120 Minutes
Total Time: 165 Minutes
“Work With What You Got!”
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