THURSDAY, MARCH 21, 2024 26 THE GLEANER’S EASTER COOKBOOK | THURSDAY, MARCH 21, 2024 INGREDIENTS • 3 cups all-purpose flour • ¾ cup warm water (110 degrees F/45 degrees C) • ¼ cup white sugar • 1 large egg • 1 large egg, separated, divided • 3 tablespoons butter, softened • 1 tablespoon active dry yeast • 1 tablespoon instant powdered milk • ½ teaspoon salt • ¾ cup dried currants • 1 teaspoon ground cinnamon • 2 tablespoons water • ½ cup confectioners’ sugar • 2 teaspoons milk • ¼ teaspoon vanilla extract DIRECTIONS 1. Put flour, warm water, 1/4 cup white sugar, egg, egg white, butter, yeast, milk powder, and salt in a bread maker and start on dough programme. 2. When 5 minutes of kneading are left, add currants and cinnamon. Leave in the machine until doubled in size, about 1 hour. 3. Punch down dough on a floured surface, cover, and let rest for 10 minutes. 4. Shape into 12 balls and place in a greased 9x12-inch pan. Cover and let rise in a warm place until doubled, 35 to 40 minutes. 5. Preheat the oven to 375 degrees F (190 degrees C). 6. Mix egg yolk with 2 tablespoons water in a small bowl; brush on dough. 7. Bake in the preheated oven until golden brown, about 20 minutes. Remove from pan immediately and cool on wire rack. 8. Mix together confectioners’ sugar, milk, and vanilla until smooth. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll. Source: www.allrecipes.com
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