Description
A soft spiced bread roll with dried fruit and a glazed cross on top for Good Friday
Ingredients
Scale
for buns:
- 1/2 cup mixed candied peel
- 1/2 dried cranberries
- 1/4 cup rum, brandy, or apple juice
- 1 package dried yeast
- 1 cup warm milk, 110 degrees F
- 1 egg
- 1 1/2 tablespoons butter, softened
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon allspice
- dash nutmeg
- dash ginger
- 3 – 31/2 cup flour
- 1 egg yolk and 1 tablespoon oil for egg wash
for glaze:
- 3/4 cup powdered sugar
- 2 – 3 tablespoons milk
- 1/4 teaspoon vanilla
Instructions
- Add candied peel, cranberries, and rum (or other liquid) to a covered bowl or small covered pan and heat until warm in microwave or on stove top, set aside to cool
- Dissolve yeast in warm milk for 3 – 5 min, mix in egg, butter, sugar, spices (feel free to make changes to the spices I’ve used according to your tastes, a scant teaspoon in total), 1 1/2 cups flour
- Add the peel/cranberries and any liquid that wasn’t absorbed, and enough of the remaining flour to have a sticky dough, knead, continuing to add flour as needed for about 5 minutes
- Place in a greased bowl, turning to grease the top of the dough, cover with a clean dish towel until doubled in size, about 90 minutes
- Punch down the dough, divide into 16 equal portions, roll the dough balls until smooth, place on a parchment lined baking sheet, 2 inches apart. Cover with dish towel and let rise until doubled in size, about 45 minutes, preheat oven to 375 F
- Using a sharp knife or razor blade, gently cut a cross into the top of the dough, brush with egg wash, bake about 45 minutes, cool
- Combine glaze ingredients using enough liquid to have a thick glaze that runs just a little, spoon glaze into the cross you cut on the top of the buns
Notes
Some recipes filled the cut cross with shortcrust pastry of a milk of flour and milk before baking, but you know the American palate, let’s go with something sweet, so I’ve used a glaze