1/2 cup granulated sugar
1/4 cup warm water
1 package active dry yeast
3 1/2 cups all purpose flour
2 Tablespoon cinnamon
1/2 teaspoon ground cloves
3/4 cup milk, warmed
1/4 cup butter, melted
1 egg yolk
1/2 cup dried currants or raisins
2 Tablespoon granulated sugar
2 Tablespoon water
1/2 cup confectioners' sugar
2 teaspoon water
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In small bowl, dissolve 1 tablespoon of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
Blend together remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make a well in center.
Whisk together milk, butter, egg and egg yolk; pour into well.
Pour in yeast mixture. With wooden spoon, stir until soft dough forms.
Turn out dough onto lightly floured surface; knead until smooth and elastic.
Place in greased bowl, turning to grease all over.
Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.
Punch down dough; turn out onto lightly floured surface. Knead in currants or raisins.
Shape into 12-inch log; with serrated knife, cut into 9 pieces, Shape each into ball, stretching and pinching dough underneath to make tops smooth.
Place 2 inches apart on greased baking sheet.
Cover and let rise until doubled in bulk, about 35 minutes.
Preheat oven to 400˚F.Bake in center of oven for about 15 minutes or until golden brown.
In saucepan, stir sugar with water over medium heat until dissolved; brush over buns. Let cool in pan.
Stir confectioners' sugar with water. Using piping bag fitted with round tip, pipe cross on top of each cooled bun.