- 20 minutes
- 35-40 minutes
- 12 buns
A traditional Easter dessert, this light, fluffy and slightly sweet bread is a wonderful ending to any meal. These could also be served as an item at brunch.
In a bread maker add the warm water, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour and yeast.
Let the bread mix knead until it is almost done and then add the currants and cinnamon. Cover and let sit for 10 minutes.
Knead the dough on a flour surface for a few minutes, then transfer back to the bowl and cover for another 10 minutes.
Shape the dough into 12 balls and place in a heavily greased 9x12 baking pan. Cover the pan for 35-40 minute and let sit in a warm place.
In a small bowl mix the egg yolk and water and spread over the buns.
Bake the buns at 375 for 20 minutes and remove to cool.
While the buns are cooling mix the powdered sugar, vanilla and milk together in a small bowl.
Using a piping bag or just a spoon, place a cross on each bun. Enjoy!