Back 3 1/2 to 4 Cups / 875 to 1000 ml
All-Purpose Flour
2 Packages Rapid-rising Active Dry Yeast
1 Tbsp. / 15 ml Watkins Cinnamon
3/4 Cup / 180 ml Milk
1 teas. / 5 ml Watkins Vanilla Extract
1 teas. / 5 ml Watkins Butter Extract
1/2 Cup / 125 ml Watkins Original Grapeseed Oil
1/3 Cup / 80 ml White Sugar
3/4 teas. / 4 ml Salt
3 Eggs
2/3 Cup / 160 ml Dried Currants
1 Egg White
1 1/4 Cups / 325 ml Powdered Sugar
1/4 teas. / 1.2 ml Watkins White Vanilla Extract
or Almond Extract
Milk
In large bowl, combine 2 Cups / 500 ml flour, yeast and Cinnamon. Heat milk and next 5 ingredients until just warm (about 120 degrees - 130 degrees F / 50 - 55 C). Add to dry mixture along with eggs. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in currants by hand and add enough of the remaining flour to make a soft dough. Shape into a ball. Place in a lightly greased bowl, turning once.
Cover and let rise in warm place until doubled, about 1 hour. Punch down and turn out onto floured surface; cover and let rest 10 minutes. Divide into 18 pieces; form into smooth balls. Place on greased baking sheet 1 1/2 inches / 4 cm apart.
Cover and let rise until double, 30 to 45 minutes. Cut a shallow cross in each; brush tops with slightly beaten egg white. Bake at 375 degrees F / 190 C for 12 to 15 minutes. Cool slightly and pipe on cross with a combination of the powdered sugar, White Vanilla, and enough milk to make a thick icing. Makes 18.
© Copyright 1999 The Rising
Stars Team
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