Preparation:
Drain pineapple well, pressing out and reserving syrup. Set aside 1/2 cup drained pineapple for glaze. Soften yeast in lukewarm waster and 1/3 cup pineapple syrup. Combine eggs, sugar, melted shortening, salt and mace. Stir in 1/2 cup flour, then add yeast mixture and beat well. Stir in currants, citron and remaining drained pineapple. Beat in remaining flour, reserving about 1/2 cup for kneading, to form a moderately soft dough. Turn dough out onto lightly floured board. Use remaining 1/2 cup flour and knead 3 to 5 minutes, until dough smooths out and rounds up. Place in greased bowl, cover, and let rise in warm place until doubled (about 1 1/2 hours). Punch down, then divide evenly into 24 pieces. Shape into buns and place about 2 inches apart on greased baking sheets. Brush with melted butter and let rise until almost doubled (45 minutes to 1 hour). With sharp razor blade or scissors, cut a 1/4 inch deep cross in the top of each bun. Bake in center of moderate oven (350 degrees) about 20 minutes. When cool, frost with Pineapple Glaze. Makes 2 dozen buns.
GLAZE Combine 1/2 cup reserved drained, crushed pineapple with 1 3/4 cups sifted powdered sugar in small bowl. Makes 3/4 cup. |
