Ingredients
2
cups warm milk (105°F to 115°F)
1/2
cup granulated sugar
1
tablespoon fast-acting dry yeast
2
teaspoons grated lemon peel
1
teaspoon vanilla
4 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon salt
1/2
teaspoon freshly grated nutmeg
1/2
teaspoon ground cinnamon
1/2
cup finely chopped crystallized ginger
1/2
cup granulated sugar
2
tablespoons fresh lemon juice
1
tablespoon water
1
tablespoon finely chopped crystallized ginger
3/4
cup powdered sugar
1
tablespoon fresh lemon juice
Preparation
In large bowl, stir together milk, 1/2 cup granulated sugar, the yeast, lemon peel and vanilla. Let stand 5 minutes for yeast to dissolve.
Add flour, salt, nutmeg, cinnamon and 1/2 cup ginger. With dough hook attachment, knead until dough no longer sticks to side of bowl and is elastic, about 5 minutes. Grease another large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size.
Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Cover loosely with plastic wrap; let rise in warm place about 45 minutes or until dough has doubled in size.
Heat oven to 350°F. Uncover pan. Bake 40 to 45 minutes or until buns are golden brown and sound hollow when tapped.
In small saucepan, mix glaze ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until sugar is dissolved and glaze is thick. Brush glaze over warm buns. Cool about 30 minutes.
In small bowl, beat powdered sugar and 1 tablespoon lemon juice with whisk. Using spoon or decorating bag, pipe icing in cross shape on top of each bun.
