An Easter classic! Subtly sweet roll studded with currants and orange zest.
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3 tablespoons warm water (105°-115°F)
1 (1/4-ounce) package active dry yeast
1/4 teaspoon sugar
3/4 cup milk
1/4 cup Land O Lakes® Butter, cut into chunks
1/4 cup sugar
3 tablespoons brown sugar
1 teaspoon salt
1 large Land O Lakes® Egg
1 teaspoon freshly grated orange zest
1/2 teaspoon ground allspice
1/3 cup dried currants
3 to 4 cups all-purpose flour
1/2 cup powdered sugar
1 tablespoon Land O Lakes® Butter, softened
2 to 3 teaspoons milk
Place warm water in bowl; stir in yeast and 1/4 teaspoon sugar until dissolved. Let stand 5-10 minutes or until mixture starts to foam around edges.
Place milk and 1/4 cup butter in 1-quart saucepan; cook over low heat, stirring occasionally, until butter is just melted.
Combine sugar, brown sugar and salt in bowl. Add warm milk mixture; mix well. Add egg, orange zest and allspice; beat at medium speed until well mixed. (Check temperature in bowl. It should be less then 115°F. If it is warmer, let mixture cool slightly.) Add yeast mixture; continue beating until well mixed. Add currants and 2 cups flour; beat until mixture is smooth.
Stir in enough remaining flour, 1/2 cup at a time, until dough is easy to handle. Let dough rest 5 minutes.
Turn dough onto lightly floured surface; knead about 5 minutes until smooth and elastic, adding more flour if dough is sticky. Place into greased bowl; turn greased side up.
Cover with plastic food wrap; let rise in warm place 60-75 minutes. Dough is ready if indentation remains when touched.
Grease two (8-inch) round baking pans; set aside.
Heat oven to 350°F.
Punch down dough. Divide dough in half. Cut each half into 12 equal pieces. Shape each piece into a ball. Place balls into prepared pans. Cover with plastic food wrap; let rise 60 minutes.
Bake 18-22 minutes or until light golden brown. Cool completely
Combine all frosting ingredients in bowl; mix well. Place buns onto serving platter. Place frosting in resealable plastic food bag. Cut very small tip from one corner. Decorate top of each bun with cross.
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