Hands on Time: 30 minutes
Baking Time: 20 minutes
Total Time: 3 hours including rise times.
Yield: 24 buns
This traditional Easter Morning bun starts with one recipe War Eagle Basic Sweet Dough found in recipe section.
- One recipe War Eagle Basic Sweet Dough
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3 1/2 cups WEM Organic Unbleached All Purpose Flour
- 1/2 cup currants
- 1/3 cup candied, diced fruit OR any combination of dried pineapple, apricots and cranberries
- 1/2 cup powdered sugar
- 1 tsp lemon juice
- 1 tsp warm water
After the sponge rise of the Basic Sweet Dough, stir in cinnamon, cloves and nutmeg.
Work in flour or as much as needed to prevent dough from sticking.
Work in currants and other fruit.
Turn out on floured surface and knead gently about 5 minutes.
Cover and let rise 60-90 minutes or until doubled in volume.
Pinch off dough and shape into balls 2 inches in diameter. Place 3 inches apart on well-buttered or sprayed baking sheet.
Snip tops with scissors making an X design.
Cover and let rise 30 minutes or until light.
Preheat oven to 375 degrees.
Bake 20 minutes or until golden brown.
Mix together lemon glaze ingredients until smooth.
With a knife or spoon, drizzle in the form of a cross on top of each bun.