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Ingredients

Buns:

• 3 to 3-1/4 cups (750 mL to 800 mL) all-purpose flour
• 1/4 cup (50 mL) sugar
• 1 envelope (11 mL) quick rise instant dry yeast
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) grated lemon zest
• 1/4 tsp (1 mL) nutmeg
• 1/2 cup (125 mL) milk
• 1/4 cup (50 mL) water
• 1/4 cup (50 mL) butter
• 2 eggs, beaten lightly
• 1/2 cup (125 mL) dried currants, raisins or dried cranberries
• 1/4 cup (50 mL) finely chopped dried pineapple
• 1 egg white

Icing:

• 3/4 cup (175 mL) powdered sugar
• 2 tsp (10 mL) milk

Cooking Instructions

1. In a large bowl, stir together the flour, sugar, dry yeast, salt, lemon zest and nutmeg.
2. In a microwave-safe measuring cup, combine the milk, water and butter and microwave on high power for 30 seconds at a time, stirring to mix, until the mixture is hot to the touch (but not anywhere near boiling). With a wooden spoon, stir the milk mixture into the flour mixture until evenly mixed. Add the beaten eggs, dried currants and dried pineapple and stir to mix. Now add the remaining flour, 1/2 cup (125 mL) at a time, stirring well after each addition, until the dough becomes difficult to stir.
3. Dump out onto a well-floured surface and knead by hand for about 5 minutes or until smooth and elastic and no longer sticky. Some of the dried fruit may try to escape -- just poke it back into the dough and continue kneading. Place in a bowl, cover with plastic wrap, and let rest for 30 minutes (the dough will not rise).
4. Remove dough from the bowl and knead once or twice, then divide into 12 equal pieces -- forming each one into a smooth ball. Place them on a greased baking sheet, leaving at least 2-inches (5 cm) between them for expansion. Cover and let rise in a warm place for 30 to 45 minutes -- or until doubled in size.
5. Preheat the oven to 375 degrees F (190 degrees C).
6. While youre waiting for the oven to preheat, brush each bun lightly with the egg white, then with a very sharp knife, cut a very shallow X in the top of each one. Place in the oven and let bake for 15 to 18 minutes or until golden brown on top and bottom. Let cool.
7. In a small bowl, stir together the powdered sugar and milk. The icing should be just thick enough to pipe -- if necessary add a few more drops of milk (but just a tiny bit at a time because you dont want it to get too liquid). Spoon the icing into a small zipper-top plastic bag and zip the bag shut. Cut one corner and use to pipe a cross onto the top of each bun.

Try it With:
Southern Beef Skillet Supper

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Related Recipes & Articles:
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The Uncommon Sense Guide to Healthy Eating

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