Recipe by ARVILLALAR
"These tender and fragrant buns will please your family and charm your guests. You may substitute your favorite chopped dried fruit for the candied fruit if you wish."
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active dry yeast
warm milk (110 degrees F/45 degrees C)
2 1/2 teaspoons
butter, cut into pieces
mixed candied fruit, diced
1 1/4 tablespoons
1 1/4 tablespoons
These are great! A little time consuming (but that is the nature of bread baking). I have 2 small sons, so I made 18 smaller rolls, it cut cooking time down to just over 15 minutes. The house smelt amazing while these were baking - excellent while still warm with butter!!!
This is a fabulous recipe. I was desperate for a good hot cross bun recipe to make at Easter and this worked really well. I changed some of the ingredients and method slightly to suit - I omitted the egg, and instead creamed the butter and sugar with the cinnamon (I also added nutmeg, vanilla essence and citrus peel to the fruit). I prefer to make smaller buns so I cut the dough into eight pieces and made four small buns out of each piece - 32 total. I found them sweet enough if using a sugar glaze on top. Thanks very much Arvilla - you saved my first Easter in Japan.
The buns came out huge and beautiful looking but taste wise, they were bland. I guess I expected them to turn out sweeter. Maybe next time I'll add more sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 272
** Calories from Fat: 50
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