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ins Rezeptbuch legen
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als email versenden
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MealMaster - Ansicht
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Rezept als PDF
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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Packung | dry yeast active |
| 3 Tasse | bread flour |
| 1/4 Tasse | sugar |
| 3/4 Teelöffel | salt |
| 1/2 Tasse | milk warm |
| 1/2 Tasse | water warm |
| 2 Esslöffel | (heaping) of lard or butter |
| 1 | Egg yolk; (reserve the white) |
| 1 Esslöffel | cinnamon |
| 1 Teelöffel | nutmeg |
| 1 Tasse | Raisins and some candied fruit. |
| 1 Teelöffel | baking powder |
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Select Manual or dough setting and press go. Add the fruit about 10 or 15 minutes later or it will disappear.
When the dough is ready. Pat out into a 12x9 rectangle and then break off into 12 peices the size of a small orange. You should have 12 little balls, place into the greased 13x9 pan cover and let rise in a warm place until double in volumn (about 45 min)
Take the reserved egg white and add 1 tea of water and mix well. Brush the rolls and put into the oven and bake at 375, for 20-25 minutes until light golden brown color.
Take whats left of the egg white/water mixture and add 1/2 tea of Vanilla and some confectioners sugar till its thick. Place in a small plastic bag and make your white cross's on the buns (after they have cooled)
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Anmerkungen zum Rezept:
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