Bake Time
20-25 minYield
15 buns or one loafRating
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Loading...| 1 cup water | |
| 1 egg | |
| 1 ½ tbsp skim milk powder | |
| ¼ cup sugar | |
| 1 tsp salt | |
| ¼ cup shortening | |
| 1 tsp cinnamon | |
| ½ tsp cloves | |
| ¼ tsp nutmeg | |
| ½ cup mixed peel (either Bun Mix or Orange/Lemon Peel) | |
| ½ cup currants | |
| 3 ½ cups ROGERS WHITE BREAD FLOUR | |
| 2 tsp instant yeast | |
| If using lemon/orange peel, change spices to 1 tsp. nutmeg and 1/2 tsp. cardamon |
Make this traditional favourite in the bread machine or by hand. Mouth-watering and tummy-rumbling guaranteed!
| 1. | Program bread machine for manual or dough cycle. When cycle is complete, turn dough out onto a lightly floured surface. Divide into 15 pieces and form into buns. Place in a grease 9” x 13” cake pan. Let rise in a warm place for 40-50 minutes. Cut a cross on the top of each bun with a sharp knife. |
| 2. | Bake at 350°F for 20-25 minutes. Remove from pan onto a cooling rack. |
| 3. | If baking an Easter Bread, program the bread machine for regular bread cycle and light crust setting and allow to bake in the machine. |
| 4. | * If you wish, trace a cross on each bun with white frosting made with ½ cup icing sugar, 1 ½ tsp milk and a few drops of lemon juice. Adjust consistency if necessary. |
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