Application Guide

Table Of Contents

cup sifted confectioners’ sugar

teaspoon vanilla extract, almond extract, lemon oil, or

Fiori di Sicilia

tablespoons fat-free milk

To make the dough, place the dough ingredients, except the dried fruit, in the pan ac-

cording to the order in the manufacturer’s instructions. Program for the Dough

cycle; press Start. The dough ball will be soft.

Line a baking sheet with parchment paper. When the machine beeps at the end of the

cycle, press Stop and unplug the machine. Immediately turn the dough out onto a

lightly floured work surface. Pat the dough into a large freeform rectangle and

sprinkle with the dried fruit. Press in. Fold the dough into thirds and knead a few

times to distribute the fruit evenly. Divide the dough in half. Roll each portion

into a 10-inch-long log and, with a bench knife, cut into 6 equal portions. Form

each portion into a round bun and place the buns 2 inches apart on the baking

sheet. Let rise, uncovered, at room temperature until doubled in bulk, about 40

minutes.

Twenty minutes before baking, preheat the oven to 375ºF.

With a sharp knife, gently cut a cross, no deeper than

inch, over the surface of

each bun. Bake for 15 to 20 minutes, or until browned.

While the buns are baking, prepare the icing: Whisk the icing ingredients together in

a small bowl. Beat hard until the icing is smooth and a bit firm for piping. Re-

move the rolls from the oven and place the baking sheet on a rack. Place the icing

in a pastry bag fitted with a small plain tip, and pipe a cross over the top of each

hot bun into the indentation where you cut the cross before baking. Let stand for

at least 20 minutes to set before devouring.

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