Yield: 20 Rolls
brown. Remove buns from oven and slide off pan on to wire rack over sheet of waxed paper.
GLAZE: Whisk lemon juice and icing sugar together to form a runny bu slightly thickened mixture, rather like skim milk in color and translucence (glaze should not be so thick that it makes a white coating, hiding the cross). Brush glaze over buns while they're still hot (some icing will drip on to the waxed paper). If desired, wait 5 minutes, then brush on a second coat of glaze.
SPICE BLENDS: Just mix ingredients together and use as per recipe.
FROZEN DOUGH METHOD: With rolling pin, press dough into a large rectangle.
Sprinkle with raisins. Starting at long side, roll dough tightly into a log shape. Slice log into 9 sections.
Form each section into a ball and place in square pan coated with non stick spray. Cover with sprayed plastic wrap and allow to double in size.
Remove plastic wrap and bake at 350 F for 20 minutes or until golden brown.
Remove immediately to cooling rack.
TO MAKE ICING: Mix all icing ingredients together and place in a squeeze bottle, icing bag or gun.
When buns are cool, use icing bag or snipped milk bag to squirt icing in a cross design on top.
FROM The Gazette, March 26, 1997 Posted to MM-Recipes Digest V4 #086 by jarin@... (Jacques Lorrain) on Mar 26, 1997