Ingredients

  • 1 Cup milk
  • 2 Tablespoons butter or margarine
  • 1 package active dry yeast
  • 1/4 Cup warm water (110°F to 115°F)
  • 4 Cups flour
  • 1/3 Cup sugar
  • 1 Teaspoon salt
  • 1 Teaspoon cinnamon
  • 1 Cup California raisins or Zante currants
  • 2 eggs, well beaten
  • 1 egg yolk, diluted with 1 teaspoon water for topping
  • Lemon Icing (below)

Procedure

Scald milk; stir in butter and cool to lukewarm. Dissolve yeast in warm water. Sift flour with sugar, salt and cinnamon in a large bowl. Stir in raisins until well coated. Stir in eggs, cooled milk and yeast; blend well. Turn dough out onto lightly floured board and knead until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 1 1/2 hours.

Punch down dough, pinch off pieces, and form smooth, rounded balls about 1 1/2 inches in diameter. Place balls of dough on greased baking sheet about 2-inches apart. Brush each bun with diluted egg yolk. Snip 1/2-inch deep cross in center of each bun with greased scissors. Let buns rise in warm place until doubled in bulk, about 30 minutes.

Bake at 400°F for about 8 to 10 minutes, or until lightly browned. Cool on wire racks about 5 minutes. Drizzle icing on the cross.

Lemon Icing

Combine 1 cup powdered sugar, 2 teaspoons lemon juice, and 1 teaspoon water; beat until smooth.

Nutrition Facts Per Serving

Calories 200 (Calories from Fat 12%); Total Fat 3 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 35; Sodium 160; Potassium 173; Total Carbohydrate 39; Dietary Fiber 2; Sugars 16; Protein 5; Calcium 31; Iron 2;

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California Raisins are naturally sweet, no-added sugar!