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Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 3/4 cup milk 2 large eggs 1/4 cup butter 1 teaspoon salt 3 1/3 cups bread flour 3 tablespoons sugar 1 teaspoon lemon peel -- grated 1/4 teaspoon nutmeg -- powder 2 teaspoons bread machine yeast FRUIT MIX-IN 1/4 cup currants 1/4 cup candied pineapple -- chopped GLAZE 1 egg white 1 tablespoon water ICING 3/4 cup powdered sugar 1/2 teaspoon vanilla extract 3 tablespoons milk Add all of the DOUGH ingredients to your bread machine pan in the order suggested by the manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. Knead in currants, pineapple, plus enough flour (if necessary) to make dough easy to handle. If dough is too elastic, cover and let rest 10 minutes before shaping. Divide dough into 12 equal pieces; form each piece into a smooth ball. Place on large greased baking sheet. Cover; let rise in a warm, draft-free place until almost doubled in size, 15 to 20 minutes. With sharp knife, cut a shallow cross in the top of each bun. Lightly beat GLAZE ingredients together and brush over the tops of the buns. Bake at 375 for 15 to 18 minutes or until done. Remove from sheet; cool on a wire rack. Combine icing ingredients and place in a pastry bag with small round tip or a produce bag with a small section of one of the sealed corners cut (cut after putting in the icing. Pipe a cross of icing on top of each bun. (Or drizzle buns with Icing.) - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 247 Calories; 6g Fat (21.5% calories from fat); 7g Protein; 42g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 241mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.