Prep 3 hrs
Cook 20 mins
These buns, traditionally served on Good Friday, are good anytime! Slightly sweet with a hint of almond flavoring in the piped cross.
- 3⁄4 cup golden raisin
- 3⁄4 cup sugar
- 1⁄2 cup shortening
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon ground cinnamon
- 2 eggs
- 1 egg yolk
- 6 -6 1⁄2 cups bread flour
- 1 1⁄4 cups water (105° to 115°F)
- 2 packages active dry yeast
- 1⁄2 cup chopped candied fruit
- 1⁄2 cup butter
- 2 tablespoons powdered sugar
- 1 egg
- 1⁄4 cup water
- 1 1⁄2 teaspoons vanilla
- 1⁄2 teaspoon almond extract
- 1 cup all-purpose flour
- Pour boiling water over raisins to cover.
- Let stand for 10 minutes; drain well.
- Meanwhile, in large mixing bowl, beat sugar, shortening, salt and cinnamon with electric mixer.
- Beat in the 2 eggs and egg yolk.
- Add 2 1/4 cups of the bread flour, the 1 1/4 cups warm water and the yeast.
- Beat with electric mixer on low speed for 30 seconds, scraping sides of bowl.
- Beat on high speed for 3 minutes.
- Using a wooden spoon, stir in the candied fruit, drained raisins and as much of the remaining bread flour as you can.
- Turn dough onto lightly floured surface and knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes).
- Shape into a ball.
- Place in a greased bowl, turning to grease all surfaces.
- Cover and let rise until doubled (about 1 1/2 hours).
- Grease two 13x9-inch baking pans.
- Punch dough down and divide into 4 portions.
- Divide each portion into 10 pieces.
- Shape each piece into a smooth ball.
- Arrange balls in pans, leaving a finger width between each.
- Cover and let rise again until almost doubled (about 1 hour).
- Meanwhile, for the cross batter, in a small bowl stir together butter and powdered sugar.
- Add the egg, the 1/4 cup water, vanilla and almond extract.
- Add 1/4 cup of the all-purpose flour.
- Beat until smooth.
- Stir in the remaining all-purpose flour.
- If necessary add a bit more water so you have the right consistency batter for piping.
- Spoon batter into pastry bag fitted with a 1/4-inch round tip.
- Pipe a cross on each dough ball.
- Bake in 375°F oven for 18 to 20 minutes or until golden brown.