• 18 buns

Ingredients

    • 1 Cup
      milk
    • 2 Tablespoons
      butter or margarine
    • 1
      package active dry yeast
    • 1/4 Cup
      warm water (110°F to 115°F)
    • 4 Cups
      flour
    • 1/3 Cup
      sugar
    • 1 Teaspoon
      salt
    • 1 Teaspoon
      cinnamon
    • 1 Cup
      California raisins or Zante currants
    • 2
      eggs, well beaten
    • 1
      egg yolk, diluted with 1 teaspoon water for topping
    • Lemon Icing

Instructions

  1. Lemon Icing

    1. Combine 1 cup powdered sugar, 2 teaspoons lemon juice, and 1 teaspoon water; beat until smooth.

  2. Buns

    1. Scald milk; stir in butter and cool to lukewarm.
    2. Dissolve yeast in warm water.
    3. Sift flour with sugar, salt and cinnamon in a large bowl. Stir in raisins until well coated. Stir in eggs, cooled milk and yeast; blend well.
    4. Turn dough out onto lightly floured board and knead until smooth and elastic, 5 to 8 minutes.
    5. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 1 1/2 hours.
    6. Punch down dough, pinch off pieces, and form smooth, rounded balls about 1 1/2 inches in diameter.
    7. Place balls of dough on greased baking sheet about 2-inches apart. Brush each bun with diluted egg yolk.
    8. Snip 1/2-inch deep cross in center of each bun with greased scissors. Let buns rise in warm place until doubled in bulk, about 30 minutes.
    9. Bake at 400°F for about 8 to 10 minutes, or until lightly browned. Cool on wire racks about 5 minutes. Drizzle icing on the cross.
Notes

Yield: 18 buns | Serves: 18

Nutrition Facts Per Serving

Calories 200 (Calories from Fat 12%); Total Fat 3 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 35; Sodium 160; Potassium 173; Total Carbohydrate 39; Dietary Fiber 2; Sugars 16; Protein 5; Calcium 31; Iron 2;