Ingredients:
1 (1/4 ounce) package active dry yeast
1 tablespoon sugar, divided
1/2 cup sugar, divided
1 cup warm milk ( 110 to 115)
1/4 cup butter, cubed
1/4 cup raisins
1 eggs, lightly beated
1/4 teaspoon salt
3 1/2-3 3/4 cups all-purpose flour
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1 tablespoon lemon juice
1/2 teaspoon mace
1/4 teaspoon nutmeg
icing
2/3 cup confectioners’ sugar
1 teaspoon butter, softened
1/4 teaspoon vanilla extract
2 -3 teaspoons milk
Directions:
In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in milk. Let stand for 5 minutes. Add the butter, raisins, egg, salt, lemon rind, orange rind, lemon juice, mace, nutmeg and remaining sugar; beat until smooth. Stir in enough flour to form a soft dough.
Turn onto a floured surface, knead until smooth and elastic about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled about 1-1/4 hours.
Punch dough down. Turn onto a lightly floured surface; divide into 12 portions. (don’t pull dough, cut it)Shape each into a ball. Place in a greased 13 inches x 9 in baking pan. Cover and let rise until doubled about 45 minutes. Bake at 375 for 20-25 minutes or until browned. Remove from the pan to a wire rack to cool.
For icing combine the confectioners’ sugar, butter, vanilla and enough milk to achieve a piping consistency. Pipe a cross on top of each bun. Makes 1 dozen.
(When I take out of oven I immediately brush some icing over top with a pastry brush and when they cool pipe the cross on them).
Servings: Serve
Time preparation: 120 min.
Time total: 140 min.