Ingredients
2
eggs
1/2
cup butter or margarine, softened
4
cups Gold Medal™ Better for Bread™ flour
3/4
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1 1/2
teaspoons salt
2
tablespoons granulated sugar
1 1/2
teaspoons bread machine or quick active dry yeast
1/2
cup dark raisins
1/2
cup golden raisins
1
egg
2
tablespoons cold water
1
cup powdered sugar
1
tablespoon milk or water
1/2
teaspoon vanilla, if desired
Preparation
Break 2 eggs into 2-cup measuring cup. Add enough water to measure 1 1/3 cups. Measure carefully, placing egg mixture and remaining bun ingredients except raisins, 1 egg and cold water in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
Select Dough/Manual cycle. Do not use delay cycle. (Total time will vary with appliance and setting.)
Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
Grease cookie sheet or two 9-inch round cake pans. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double. (Dough is ready if indentation remains when touched.)
Heat oven to 375°F. Beat egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet or pans to cooling rack. Cool slightly.
In medium bowl, mix all icing ingredients until well blended. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Make a cross on top of each bun with icing. Serve warm.
