My first buns’ recipe I made on Easter morning and they quickly disappeared! I found the recipe on the site thepioneerwoman.com, you can find step by step photos.
- 2 cups milk
- 1/2 cup vegetable oil or olive oil
- 1/2 cup sugar
- 1 package (2¼ Teaspoons) Active Dry Yeast
- 4 cups unbleached flour
- 1/2 cup unbleached flour
- 1/2 teaspoon baking powder
- 1/2 tsp bicarbonate of soda
- 1 teaspoon salt
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice (ginger, nutmeg, allspice)
- 1/2 cup raisins, dried cranberries, candied orange peel to taste
- 1 egg
- A few drops of milk
- 3-4 tablespoons of icing sugar
- 1 teaspoon of milk
- Combine 2 cups milk, oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot, for about 30 minutes.
- Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Cover with a towel and set aside for 1 hour.
- Add 1/2 cup flour with baking powder, baking soda and salt, mix well. Now you can refrigerate the dough in an airtight container if you want to finish the buns later.
- In a small bowl, mix 1/4 cup sugar and spices.
- On a lightly floured clean surface, press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is “plain” again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time until all the raisins are used. (You won’t use all the sugar/cinnamon mixture.)
- Rub your hands with flour and remove pieces of dough the size of a golf ball and form a small bun, flattening the top slightly.
- Place the buns on a baking sheet lined with parchment paper. Cover with plastic wrap or a towel and let rise for about 1 hour, ideally under a heat source (light).
- In a small bowl, separate the egg to keep the white, add a few drops of milk and mix.
- With a pastry brush, brush onto each buns.
- Bake in the center of a preheated oven at 400 F for about 20-25 minutes, or until the top is golden. Cool on a wire rack.
- In a small bowl, mix the icing sugar with milk, maybe 1 drop of vanilla to taste and form cross on the cooled buns. You can use a plastic bag with the cut corner or just with a butter knife as I did.