INGREDIENTS
- 4 cups all-purpose flour
- 1 ½ tsp ground cinnamon
- ¾ tsp ground nutmeg
- ¾ tsp ground allspice
- ¼ tsp ground clove
- 1 tsp salt
- zest of one orange
- zest of one lemon
- 2 tbsp vegetable shortening
- 4 tbsp softened unsalted butter
- 1 ¼ cup milk, warmed
- ½ cup brown sugar
- 2 ¼ tsp active dry yeast or 1 standard packet
- 2 eggs, beaten
- 1 tsp vanilla extract
- 1 tsp almond extract or mixed essence
- ½ cup dried apricots, coarsely chopped
- ½ cup dried cherries, chopped
- ¼ cup apricot jam for glaze
- oil for greasing bowl and pan
ICING
- 1 cup powdered sugar
- 3-4 tsp milk
- ¼ tsp almond or vanilla extract
- You can use store-bought icing as well
INSTRUCTIONS
- In a bowl, combine sugar and milk, heat in microwave until lukewarm. Stir in the yeast and allow yeast to bloom for 8-10 minutes until it looks frothy.
- Place flour in a deep mixing bowl. Add spices, lemon and orange zest, and salt. Mix together. Add softened butter and shortening, combine until crumbly.
- Add milk/yeast mixture to flour mixture, combine to make a sticky dough. Add vanilla to beaten egg and pour egg into dough, mix well until egg can no longer be seen. Add dried fruits and mix in well.
- Place sticky dough on a floured surface or knead right in the bowl. Using your fingers and heel of your palm, knead until dough becomes smooth by bringing the edge of dough into its center. Rub a thin layer of oil in a deep bowl, place the dough inside. Allow to rise until double in size, about 30-40 min.
- After dough has risen, gently knead then break off lemon-sized pieces. Make the dough ball round by tucking it under itself so the top becomes round and smooth.
- Place dough balls into an oiled 9×13 baking dish, allow to double in size uncovered, about 30 minutes.
- Bake at 350 degrees for 20 minutes until tops are brown.
- Heat apricot jam in microwave, brush buns immediately after removing from oven.
- After buns have cooled slightly, put powdered sugar in a bowl, stir in vanilla or almond extract and one teaspoon at a time of milk until the icing feels a little stiff. Pour mixture into a zip-lock bag or pastry bag and pipe the crosses onto the buns.
NOTES
- You can use 6 tablespoons of butter if you do not have shortening.
- Place dough in a warm location with a bowl of steaming water. I placed mine in the microwave with a bowl of boiling water. The steam helps to keep the air moist, which helps the yeast develop and bloom in the dough.
- Making the dough balls round is not necessary, you can just break off the pieces and place them into the 9×13 pan. It will still rise and form a shape. (alicaspepperpot)