1largeegg plus 1 tablespoon water(beaten together)
Icing
2cupspowdered sugar
2-3tablespoonsmilk
⅛teaspooncinnamon
Instructions
Make the dough: Have liquid ingredients at 80ºF and all other ingredients at room temperature. Place ingredients (except currants) in pan in the order recommended by manufacturer. Select dough/manual cycle. Currents can be added 5 minutes before the end of the last kneading. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is finished, go to next step.
Prepare pans: Grease 2 cookie sheets; set aside.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 3 equal parts. Divide each part into 6 pieces. Shape each piece into a smooth, round ball. Place on prepared pans, sides touching. Cover; let rise until indentation remains after touching.
Preheat oven to 375°F.
Brush risen buns with egg wash. Bake for 10 to 12 minutes. Remove from cookie sheets; cool on wire rack.
Make icing: In medium bowl, combine all icing ingredients; beat until smooth. Add more water/sugar to achieve desired consistency. Add icing to a zipper bag; seal shut. Snip the corner (not too big of a hole) and pipe icing into shape of a cross over top of each bun.
Notes
Get Traditional Bread Making Method here.Photo by Fake Ginger.