There are a number of things done in celebration that sets theses days apart from the rest of the year.
- 3-3/4 to 4-1/4 cups all-purpose flour
- 1 package active dry yeast
- 1 teaspoon Backyard PatchCinnful Dessert Blend
- 3/4 cup milk
- 1/2 cup cooking oil
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 3 eggs
- 2/3 cup currants or raisins
- 1/2 cup chopped hazelnuts (filberts) (optional)
- 1 slightly beaten egg white
- 1 cup sifted powdered sugar
- 1 tablespoon hazelnut liqueur or milk
- 1/4 teaspoon vanilla
Using a spoon, stir in currants or raisins, hazelnuts (if desired), and as much of the remaining flour as you can mix in with a wooden spoon. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape into a ball. Place dough in a greased bowl; turn once to grease surface. Cover and let rise until nearly double (about 1-1/2 hours).
Punch dough down. Turn out onto a floured surface. Cover and let rest 10 minutes. Divide dough into 20 portions; shape each portion into a smooth ball. Place balls 1-1/2 inches apart on a greased baking sheet. Cover and let rise until nearly double (30 to 45 minutes). With a sharp knife, make a shallow crisscross slash across each bun. Brush with egg white. Bake in a 375-degree F oven for 12 to 15 minutes or until golden brown. Cool slightly.
In a mixing bowl combine sifted powdered sugar, hazelnuts liqueur or milk, and vanilla. Stir in milk, 1 teaspoon at a time, until it reaches drizzling consistency. Drizzle buns with icing (usually in a cross shape.) Serve warm.
Yield: 20 buns