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1
Measure the flour, yeast, sugar, salt, and lemon zest into a large mixing bowl or into the work bowl of a food processor.
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2
Heat milk to boiling in a small saucepan over medium-high heat.
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3
Remove from heat and add the butter.
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4
Stir until the butter is melted.
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5
Stir in the eggs.
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6
Add the liquid ingredients to the dry ingredients, and process or mix with an electric mixer until the dough is smooth but soft, about 2 minutes.
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7
Mix in the raisins, almonds, and candied fruits.
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8
Cover with plastic wrap and let rise for 1 hour.
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9
Cover a baking sheet with parchment paper.
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10
Turn the dough out onto an oiled surface.
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11
Dust the dough with flour and knead to express air bubbles.
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12
Divide the dough into 16 equal parts.
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13
Shape each into a round ball.
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14
Place the balls of dough, smooth side up, about 3 inches apart on the prepared baking sheet.
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15
Let rise in a warm place, lightly covered, until almost doubled, for 45 minutes to 1 hour.
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16
Preheat the oven to 400 F.
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17
Brush the tops of the buns with the egg glaze.
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18
Slash a cross in the center of each bun with a sharp knife.
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19
Bake for 10 to 12 minutes, until golden.
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20
While the buns bake, mix the icing ingredients in a small bowl.
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21
Place the icing into a pastry bag with a small tip.
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22
Slide the parchment onto the counter top to cool or transfer the rolls onto a wire rack to cool.
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23
Pipe the icing into the shape of a cross on top of each bun.
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24
Serve warm.
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25
Beatrice Ojakangas.
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26
The Great Holiday Baking Book.
