Ingredients
Scale
Dough
- 1 1/2 cups lukewarm milk
- 1/4 cup melted butter
- 1/2 cup sugar
- 1 egg, lightly beaten
- 1 tbsp yeast
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 4 1/2 cups flour
- 1 tsp salt
- 1/2 tsp fresh grated nutmeg
- 1/4 tsp cinnamon
- 3/4 cup dried cherries
- 1/4 cup candied lemon peel
Glaze
- 2 tbsp sugar
- 2 tbsp warm water
Icing
- 1 cup icing sugar
- 1 tbsp lemon juice
- 1/4 tsp vanilla
Instructions
- Combine milk, butter, sugar, egg, yeast, lemon zest and vanilla in a large mixing bowl. Let stand for 5 minutes to allow the yeast to dissolve.
- Add remaining dough ingredients, and stir until dough comes together. Turn out onto a lightly floured surface and knead until dough is soft and elastic, but still slightly sticky. Place in a large lightly oiled bowl, turning to coat the top; cover with a damp cloth and place in a warm, draft-free place to rise until doubled in size, about 90 minutes.
- Turn dough out onto a clean surface, and divide into 20 evenly-sized pieces. Roll each piece into a ball, and place in a greased 9x13 pan (you can also use two 9" round pans, if you prefer). Cover with a damp cloth and set aside to rise for 45 minutes.
- Bake in a preheated 375F oven for 30-35 minutes, or until buns are golden brown.
- Meanwhile, prepare glaze by combining sugar and water in a small saucepan over medium-high heat until sugar dissolves. Brush onto the buns as soon as they come out of the oven, and set aside to cool.
- While buns are cooling, prepare the icing by stirring together icing sugar, lemon juice and vanilla until smooth. Scoop into a piping bag (or McGuiver one by snipping off one of the bottom corners of a sandwich bag), and pipe an icing cross onto the top of each bun.
- Prep Time: 2 hours 15 mins
- Cook Time: 35 mins