Today I was poking through my pantry looking for something sweet to eat because let’s face it, I would need more than a 12 step program to even consider backing away from refined sugar. My sweet tooth is legend. Donuts should be a food group! But I digress…
Easter is around the corner. I am already working on Easter baskets for the girls. Last year we were in Denver and my Mother in law made Hot Cross Buns. In all of my years I can’t remember ever eating one. Sure I have heard about them but my family never made them. I really liked them so I was thinking I could make them this year. Or something like them. I had raisin but my Mother in Law used currants. I created my own concoction.
Iced Fruitcake Buns
or maybe Candied Fruit Rolls?
Before you gag, hear me out. Candied fruit is pretty good and it lasts for up to 2 years in the pantry but how often do we actually use it? Exactly! Either I am in the dark about more recipes made with candied fruit or it’s all cookies and cake. I looked around the net and found a hot cross buns recipe on the Pioneer Woman’s site-does she make anything that tastes bad?! That woman is talented and responsible for a bit of the extra baggage on my hips. But yum! Anyway, she has a dough recipe for hot cross buns and cinnamon rolls. You can find it here: http://thepioneerwoman.com/cooking/2010/04/hot-cross-buns/
As always I took liberties with it to suit my purposes. Here is my version of the recipe. I checked around the net and did not see this recipe anywhere. I even used different name combinations.
Iced Fruitcake Buns
2 cups Skim Milk
2 tbsp real butter
1/2 cup sugar
-Scald milk, oil, sugar, and butter. Do not boil. Remove from heat and rest it for 30 minutes.
4 cups all purpose flour
1 package of active dry yeast
-Pour milk mixture into a mixing bowl and add yeast first then flour. Mix well. The dough will be sticky. Cover bowl of dough for 1 hour to rise.
1/2 tsp of baking soda (leveled)
1/2 tsp of baking powder plus 1/8 tsp
2 tsp salt
1/2 cup flour
-Add soda, powder, salt, and flour to dough and mix well.
1 tsp cinnamon
pinch of cloves
1/4 cup sugar
– mix in a separate bowl
1 cup candied fruit
1/2 cup walnuts finely chopped
-On a floured surface flatten out dough. It will be sticky so add flour as needed. Sprinkle a couple of spoon fulls of the cinnamon mixture over the dough. Then 1/3 of the nuts and candied fruit. Just eyeball it. Fold the dough over itself and repeat this step until everything is gone. Knead the dough to combine.
-Spray some cooking spray on two cookie sheets. Ball the dough into golf ball sized pieces and place on the cookie sheets until gone. It makes approximately 32.
-Cover with towels and rest for 30 minutes.
-Preheat the oven to 400 degrees
1 egg white
Splash of skim milk
-Whisk together and brush on top of buns.
-Bake on middle rack one cookie sheet at a time. (My oven wouldn’t fit both.)
-Check buns at 10 minutes. Mine took about 15 minutes to achieve a nice golden brown but they could have come out before then. So check at 10 and leave them in longer if needed. All oven temps vary a bit.
-Cool on a wire rack.
2 tbsp butter
1/2 tsp vanilla extract
2 tbsp water
powdered sugar to thicken
-Melt the butter completely and add the vanilla and water. Mix well. Slowly add powdered sugar until you reach the desired consistency. Thick enough to drizzle and glaze a la cinnamon roll.
Done! I thought they turned out pretty well. Next time I am thickening my icing more but other than that I am happy with the outcome. Oh, and I am freezing half of the buns because the recipe made so many. We shall see how that turns out too! Now I’m all set for Easter just because I wanted something sweet.