Yield: 12 Servings
|5½ cup||All-purpose flour;, divided|
|⅓ cup||Firmly packed brown sugar|
|¾ teaspoon||Ground cinnamon|
|¼ teaspoon||Ground nutmeg|
|¼ teaspoon||Ground cloves|
|1 pack||Dry yeast|
|1½ cup||1% low-fat milk; warmed to 120-130 degrees|
|2 tablespoons||Margarine;, melted|
|1 tablespoon||Grated lemon rind|
|1 \N||Whole egg|
|1 \N||Whole egg white|
|½ cup||Dried currants|
|\N \N||Vegetable cooking spray|
|¾ cup||Sifted powdered sugar|
|1½ teaspoon||Fresh lemon juice|
Combine 2 cups flour and next 6 ingredients (brown sugar through yeast) in a large bowl. Combine milk and margarine; add to dry ingredients, stirring until well blended. Add lemon rind, egg and egg white; beat with an electric mixer at medium speed for 2 minutes or until smooth. Stir in currants. Add 3 cups flour; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning dough to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour or until doubled in bulk.
Punch dough down and divide into 24 equal portions. Shape each portion into a ball and place on baking sheets coated with cooking spray. Cover and let rise in a warm place as above, for 40 minutes, or until doubled in bulk.
Bake at 400 degrees for 15 minutes, or until golden. Cool 10 minutes on wire racks. Combine powdered sugar, lemon juice and water; stir well.
Drizzle a cross over top of each bun. Serve warm. Yield: 2 dozen.
Recipe by: Cooking Light March/April 1993 Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Feb 10, 1998