Ingredients

5 c All-purpose flour, divided
2 pk Active dry yeast
1/2 c Sugar
1 ts Salt
1 ts Ground cinnamon
1/4 ts Ground cardamom
1/4 ts Cloves
1/4 ts Nutmeg
1 1/4 c Milk
1/2 c Butter
2 Eggs, beaten
3/4 c Currants or raisins
1/3 c Candied orange peel (op

Cooking Instructions

1. Combine 2 cups of flour, yeast, sugar, salt and spices in a large mixing
bowl. In a separate bowl, heat milk and butter to very warm (120 to 130ø).
Add to flour.
2. Beat on medium speed of mixer for 1 minute. Add eggs. Beat another
minute. Stir in currants, orange peel and enough remaining flour to make
dough easy to handle.
3. Turn dough out onto lightly floured surface and knead until smooth and
elastic, about 5 minutes, adding additional
flour as needed. Place in a buttered bowl, turning to butter top. Cover; let
rise in warm place until doubled in bulk, about 1 hour.
4. Punch down dough; turn onto lightly floured surface. Divide dough in half;
divide each half into 9 pieces.
Form each piece into a smooth round ball. Place balls of dough in two
buttered 8-inch square baking pans. Cover;let rise in warm place until
doubled in bulk, about 45 minutes to 1 hour. Brush lightly with egg yolk
mixture.
5. Bake rolls in preheated 375 degree oven, 20 to 25 minutes, or until golden
brown. Remove from pans. Cool on
wire rack.. Drizzle frosting across the top of each bun in the shape of a cross.
Makes 18 buns.
Cream Cheese Frosting:
3 oz Cream cheese, softened
1 c Confectioner’s sugar
1 ts Milk
Beat cream cheese and sugar in a bowl until smooth. Add up to 1 teaspoon of
milk or just till the frosting is a good consistency for drizzling.
 
 
 While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)