Traditional Good Friday Treat
- 1/4 cup rum (you can substitute apple juice)
- 1/2 cup mixed dried fruit
- 1/2 cup dried currants or raisins
- 1 1/4 cups whole milk (room temperature)
- 3 large eggs (1 separated)
- 6 tablespoons butter (softened to room temperature)
- 2 teaspoons instant yeast
- 1/4 cup light brown sugar (firmly packed)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 3/4 teaspoons salt
- 1 tablespoon baking powder
- 4 1/2 cups Unbleached All-Purpose Flour
- 1 large egg white (from above separated egg)
- 1 tablespoon milk
- 1 cup + 2 tablespoons 10X confectioners’ sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
- 4 teaspoons milk (or enough to make a thick, pipeable icing)
- Lightly grease a 10″ square pan or 9″ x 13″ pan.
- Mix the rum or apple juice with the dried fruit and raisins in a medium saucepan over medium heat, just till the fruit and liquid are very warm not boiling.
- Set aside to cool to room temperature.
- When the fruit is cool, mix together all of the dough ingredients except the fruit, and knead, using an electric mixer or bread machine, till the dough is soft and elastic.
- Mix in the fruit and any liquid not absorbed.
- Let the dough rise for 1 hour, covered. It should become puffy, though may not double in bulk.
- Divide the dough into pool ball-sized pieces (if you have a scale about 3 3/4 ounces each).
- Use your greased hands to round them into balls.
- Arrange them in the prepared pan.
- Cover the pan, and let the buns rise for 1 hour, or until they’ve puffed up and are touching one another.
- while the dough is rising, preheat the oven to 375°F.
- Mark your buns with a knife cut into the risen dough forming a cross.
- Whisk together the reserved egg white and milk, and brush it over the buns before placing into oven.
- Bake the buns for 20 minutes, until they’re golden brown.
- Remove from the oven, and transfer to a rack to cool.
- ** Optionally Mix together the icing ingredients, and when the buns are completely cool, pipe it in a cross shape atop each bun.
A heaped muffin scoop (about 1/3 cup) makes about the right portion. You’ll make 12 to 14 buns
- Category: Breads
- Cuisine: American