for Good Friday
Recipe from The New Doubleday Cookbook
for basic sweet dough:
1 cup scalded milk
1/4 cup butter or margarine
1/2 cup sugar
1 teaspoon salt
1/4 cup warm water
2 packets active dry yeast
2 eggs, lightly beaten
5 cups sifted flour
1 cup seedless raisins or dried currants
1 teaspoon allspice
1/2 cup minced candied citron (optional, I didn’t use it)
2 egg yolks lightly beaten with 2 tablespoons cold water, for glaze
white icing (recipe below)
(paraphrasing): Mix yeast with warm water and proof for 5 minutes. Combine milk, butter, sugar, salt in bowl and cool to lukewarm. Add cooled mixture to yeast mixture; add eggs, flour, raisins, allspice and citron if using. Knead well in mixer (or food processor fitted with plastic blade, or on a lightly floured or oiled countertop or other flat surface). Let rise in warm place for 1 hour or so until doubled in bulk. Shape dough into 1 1/2″ balls. Grease baking sheets and arrange rolls 2″ apart. Cover with towel and let rise again until doubled, about 1 hour. Preheat oven to 400 degrees. Brush buns with glaze and bake 12-15 minutes until golden brown. Draw cross on top of each with icing.
icing: Mix 1 tablespoon cold milk with 1 cup sifted confectioner’s sugar and 1/4 teaspoon vanilla.
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