By Freda Rumford from the April 2011 Edition
• 4 cups all-purpose flour
• 1/3 cup sugar
• 1 (.25 ounce) package active dry yeast
• 1 1/4 tsps ground cinnamon
• 1/2 teaspoon salt
• 1 cup fat-free milk
• 1/4 cup butter or stick margarine
• 2 eggs
• 3/4 cup raisins
• 1 tbsp chopped peel (optional)
• 1 egg yolk
• 2 tablespoons cold water
• 1 1/2 cups confectioners’ sugar
• 4 teaspoons orange juice
1. In a large mixing bowl, combine half of the flour, sugar, yeast, cinnamon and salt. In a saucepan, heat milk and butter to 120 degrees F -130 degrees F. Add to dry ingredients and beat just until moistened. Add eggs and beat until smooth. Stir in raisins, peel and enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Put kneaded dough into a bowl coated with non stick cooking spray, turning once to just coat top. Cover with tea towel and let rise in a warm place until doubled, approximately 1 hour.
2. Punch dough down; turn onto a lightly floured surface. Divide into 18 pieces and roll each into a ball. Place in two 9-in. round baking pans coated with non stick cooking spray leaving small space between each bun. Make a cross on top of each roll with a sharp knife,. Cover and let rise in a warm place until doubled, about 30 minutes.
3. Make glaze by beating egg yolk and water; brush lightly over buns. Bake at 375 degrees F for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. Mix icing ingredients then pipe crosses onto rolls.
Manzanillo Sun’s eMagazine written by local authors about living in Manzanillo and Mexico, since 2009