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| INGREDIENTS | LBS. | OZS. | METHOD | INSTRUCTIONS Bulk proof the dough for one hour, punch down once. Scale two presses of 3 lbs. 3 ozs. each. Shape the pieces into rounds, and place them on sheet pans covered with paper. Let the buns proof until they are 50 percent larger. With a No. 2 plain tip, pipe a cross on top of the buns using the crossing paste. Bake the buns at 325°F for 12 to 16 minutes. Glaze lightly with fondant. Yields 72 buns |
| SPONGE | ||||
| Milk | 1 | 4 | Combine ingredients. Warm in a | |
| Sugar | 1 | bain-marie until foamy and double | ||
| Yeast | 5 | in volume. The temperature should | ||
| Bread flour | 4 | not exceed 100°F. | ||
| | ||||
| Total appr. wt. | 1 | 14 | ||
| DOUGH | ||||
| Sponge | 1 | 14 | Mix for 12 minutes. | |
| Bread flour | 2 | 4 | ||
| Butter, softened | 6 | |||
| Sugar | 6 | |||
| Eggs (4) | 6 | |||
| Salt | 0.25 | |||
| Cinnamon | 0.5 tsp. | |||
| Nutmeg | 0.25 tsp. | |||
| Allspice | 0.25 tsp. | |||
| Lemon peel, grated | 1 | |||
| Currants | 12 | Add. Mix for an additional three | ||
| Lemon peel, candied | 4 | minutes. | ||
| | ||||
| Total appr. wt. | 6 | 6 | ||
| CROSSING PASTE | ||||
| Butter, melted | 8 | Heat and stir together. | ||
| Sugar | 8 | |||
| Eggs (1) | 1.5 | |||
| Milk | 6 | |||
| Vanilla | 0.5 | |||
| Lemon peel, grated | 0.5 | |||
| Cake flour | 1 | Add. | ||
| | ||||
| Total appr. wt. | 2 | 8.5 | ||
