Preparation:
In a warm bowl, rub the butter into the flour. Add 2 tbsp sugar, salt and cinnamon. Mix in the beaten egg. Mix the yeast with the remaining sugar. Add the tipid milk-water mixture. The yeast should froth. Add all of this to the flour mixture, mixing with a knife. Knead until the dough is soft, about 10 minutes. Put the dough back in the warmed bowl to rise; cover left rise for 1/2 hour. Knead the dough again and add the dried fruit, kneading all of the time. Form into buns. Put on a warmed baking sheet to rise again. Brush the tops with a little milk. Bake at 425 degrees for 20 minutes. Make a glaze of the water and sugar by heating until the sugar has dissolved. Bursh on the buns and return to the oven to harden for a minute or two. |
