Celtic Buns Recipe

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Ready in: > 2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 16 buns

Ingredients:
***DOUGH:***
1 teaspoon Granulated sugar
1/2 cup Warm water (105-115 degrees F)
1 package Active dry yeast (2 1/4 tsp)
2/3 cup Milk
1/4 cup Granulated sugar
1 teaspoon Salt
1/4 cup Butter or margarine
1 Egg beaten
1 1/2 teaspoon Cinnamon
1/2 teaspoon Cloves
3 3/4 cups white flour, more as needed
1 cup Raisins
1/3 cup Mixed candied fruit or chopped candied cherries
***GLAZE:***
1 Egg yolk
1 tablespoon Water

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Directions:

DISSOLVE 1 teaspoon sugar in warm water in large bowl.

Sprinkle in yeast. Let stand 10 minutes, then stir well.

HEAT milk to lukewarm. Stir in 1/4 cup sugar and salt.

ADD lukewarm milk mixture, butter, egg, spices and 1 cup white flour to dissolved yeast mixture. Beat for 3 minutes.

ADD raisins and candied fruit.

STIR IN about 2-3/4 cups remaining flour gradually. If necessary, add more to make a soft dough which leaves sides of bowl. Turn out onto lightly floured board.

KNEAD dough, adding more flour as necessary, until dough is no longer sticky (about 5 minutes).

PLACE in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.

LET RISE in warm place (75-85 degrees F) until doubled (60-90 minutes).

PUNCH DOWN; Turn out onto floured board. Divide into 16 equal pieces. Shape each piece into a smooth ball. Place 2 inches apart on greased baking sheets. Flatten balls slightly; cover with tea towel.

LET RISE in warm place (75-85 degrees F) until doubled (45-60 minutes).

BRUSH buns with mixture of egg yolk and water, if desired.

CUT a cross in top of each bun with a sharp knife. Let stand 10 minutes.

BAKE at 375 degrees for 15-20 minutes, or until golden brown.

Quick Note - Icing after the buns have cooled: If you're not serving the buns immediately, hold off on decorating them; they'll be easier to store.