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In a small
saucepan or in the microwave heat the milk until lukewarm (about 100 degrees F/38
degrees C). Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is activated and is foamy.
Meanwhile
in the bowl of your electric mixer, combine the flour, brown sugar, spices, and salt. Once the yeast is foamy, add to the flour mixture and
beat to combine. Add the eggs, one at a time, mixing well after each
addition. With the mixer on low, gradually add the butter, mixing until
the butter is incorporated and the dough comes together. With the dough
attachment, knead the dough until it is smooth and elastic (about 5 minutes). Transfer the dough to a lightly floured surface and, by hand, gradually knead in
the candied and dried fruit.
Place the
dough in a lightly greased bowl, turning the dough once, so the top is lightly
greased. Cover with plastic wrap or a clean dish towel and place in a warm spot to rise until it has doubled in size (about 1 1/2 hours).
When the
dough has doubled in size, punch it down, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking
sheet (Place three buns to a row, four rows altogether. They should be
spaced so they have enough room to double in size.) Make an egg wash of one beaten egg with 1 tablespoon milk, and
brush the tops of the buns with the wash. Cover with plastic wrap or a
clean dish towel and
place in a warm spot until almost doubled in size (about 30 minutes).
Preheat oven to 400
degrees F (205 degrees C). Brush the tops of the buns with the egg wash
again and then, with a sharp, lightly greased knife (I spray it
with Pam), make a cross in the tops of each bun. Place the baking sheet in
the preheated oven and bake for about 15 minutes, or until the buns are nicely
browned and a toothpick inserted in the middle comes out clean. Place on a
wire rack to cool.
Glaze:
Combine the confectioners sugar and milk and mix until smooth. Place the
glaze in a paper cone or a small ziplock bag. Cut the end of the cone or
bag and pipe a cross in the cut marks of each bun.
Makes 12
buns.
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