- 1 package active dry yeast
- 1 cup lukewarm 2% or whole milk (around 105°)
- 2 large eggs
- ¼ cup butter (melted and cooled)
- ¼ cup plus 1 teaspoon sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ½ teaspoon salt
- 3½ cups all-purpose flour
- ½ cup raisins or currants
- 1 egg yolk
- 2 tablespoons water
- ½ cup confectioners’ sugar
- 1-2 tablespoons 2% or whole milk
In a small bowl, dissolve teaspoon of sugar in lukewarm milk. Sprinkle yeast on top. Let stand for 5-7 minutes or until bubbly and then give it a stir. In a separate small bowl, whisk egg, melted butter and sugar.
In a large mixing bowl, thoroughly combine flour, salt, and spices. Pour yeast mixture and egg mixture over the dry ingredients and combine with a wooden spoon. Fold in currants and raisins. Transfer dough to lightly floured surface and knead until dough is smooth and elastic (about 3-5 minutes).
Grease large bowl with vegetable oil. Place the dough in the bowl, turning once to cover evenly (w/ the oil), then cover tightly with plastic wrap. Place in a warm, draft-free area to rise for about 1- 2 hours or until doubled in volume.
Preheat oven to 375°. Punch down dough and then divide and shape into equal sized balls. Place in a greased 9”x13” pan or on a greased baking sheet. I prefer placing them closer together in the pan, since I like pull-apart rolls. Cover with plastic wrap and let rise in a warm, draft-free area for 40-50 minutes or until buns are doubled in size.
In a small bowl, whisk egg yolk and water and brush glaze over the buns. Bake for 18-20 minutes or until light golden brown.
For the icing, mix confectioners' sugar and enough milk to reach consistency for piping. Spoon icing in a plastic sandwich bag and cut a tiny corner off of the edge. Pipe a thin cross on top of each bun (or one continuous line, vertically and horizontally across). They can be served warm, right out of the pan or transferred to wire racks to cool slightly. They are best, however, served warm!