|Credit: CJorsch Wikimedia Commons|
3 3/4 to 4 cups all purpose flour
2 packages active dry yeast or 4 1/2 teaspoons active dry yeast
1 1/2 to 1 teaspoon ground cinnamon
3/4 cup milk
1/2 cup cooking oil
3/4 teaspoon salt
1/3 cup sugar
3/4 cup dried currants or raisins
- In large mixer bowl, thoroughly stir together 1 1/2 cups of the flour, the yeast, and the cinnamon.
- In a saucepan, heat together milk, oil, sugar, and salt just till warm (115 to 120 F.). Add to dry mixture in mixer bowl; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.
- By hand, stir in currants and enough of the remaining flour to make a moderately soft dough. Cover and let rise till double, 1 to 1/2 hours.
- 4. Stir dough down. Shape dough into 14 balls. Place on greased baking sheet, 1 1/2 inches apart. Cover and let rise till dough is nearly double, 30 to 45 minutes.
- Bake in 375 oven for 12 to 15 minutes. Cool slightly; pipe crosses through pastry tube or bag with using white icing or a powdered sugar glaze.
My mother makes these at Easter, and sometimes, at Christmas. The recipe is originally from Better Homes and Gardens, March 1973. The original recipe suggests making 24 buns; I like them slightly larger, so I usually make 16 to 18. I tend to use a candy thermometer to check the temperature of the milk and oil solution, and I use a generous 1 and a half teaspoons of cinnamon. I also use more currants; the original called for 1/3 cup. It also called for brushing the buns with a beaten egg white before baking; I don't bother. I often use put the balls of dough into greased muffin tins.
These freeze quite well.