Preparation:
Combine the milk, sugar, cinnamon, nutmeg, currants or raisins, citron,
butter and salt in a small saucepan and heat over a low flame until the
sugar
is dissolved, the butter has melted, and the milk is luke warm (110F).
Sprinkle the yeast over the milk mixture and allow to proof for 15 minutes.
Beat the egg into the milk mixture, and combine with half the flour in a
mixing bowl. Turn the dough out onto a floured surface and knead the rest
of
the flour in, using only enough to form a dough that can be handled easily.
Place in a greased bowl and allow to rise until doubled in volume. Shape
the
dough into 18 balls and place in rows on a greased baking sheet. Using a
sharp knife or razor blade, cut a cross into the tops of the balls. Cover
with a dish towel and allow to rise until doubled in volume. Bake in a
preheated 425F oven for 20 minutes, until golden brown. Meanwhile, combine
the frosting ingredients, stirring until smooth. Allow the buns to cool
before spooning or piping the frosting on the
cross made by the cuts in the dough. |
