Criss-Cross Buns

Name: Criss-Cross Buns
Yield: Yield: 15 buns.
Ingredients: 1 tsp sugar; 2 eggs; ¼ cup butter, cut in chunks; ¾ cup raisins or currants; 3 Tbsp candied mixed fruit (optional); 1 egg yolk blended with 2 tsp water; ¾ cup raisins or currants; White Glaze; 1 egg yolk blended with 2 tsp water; 1 pkg active dry yeast (1 Tbsp); ¼ cup warm water (105°F to 115°F); 3¼ cups flour; ¾ cup milk (1%); 1 tsp ground cinnamon; ¼ cup brown sugar, lightly packed; ¼ tsp nutmeg; ½ tsp salt

Preparation info

Yield:
15
buns.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Small, sweet festive yeast buns filled with raisins or currants.

Ingredients

1 tsp sugar
¼ cup warm water (105°F to 115°F)
1

Microwave
Vegetarian
Bread

Method

Dissolve 1 tsp sugar in warm water. Sprinkle yeast overtop and let stand for 8 to 10 minutes, until foamy. Stir to dissolve. Meanwhile, heat milk until steaming, about 1¼ minutes on High in the microwave. Cool to lukewarm.

Steel Blade or Dough Blade: (Use dough cycle if your machine has one.) Place flour, brown sugar, cinnamon, salt, nutmeg and butter in processor. Process for 20