I wanted to make Hot Cross Buns, but opted for pepperminty flavor instead 😀
dash of fresh ground nutmeg
1 tbsp grated lemon zest
8 tbsp salted margarine
1/2 cup raisins
4 cups flour
2/3 cups sugar
1 cup warm milk
2 eggs
1 scant tbps of active dry yeast
icing: 1 cup confectioners sugar, a drop of green food coloring, a drop of peppermint essence, 1 tbsp milk
Combine milk and yeast, let stand for 5 minutes.
In a bowl, combine flour, raisins, eggs, sugar, margarine, lemon zest, salt, and nutmeg.
Stir in milk mixture until ragged dough forms.
On lightly floured surface gradually knead in remaining flour until elastic (5 minutes)
Place in coated bowl, cover with plastic wrap and let rise in warm place until doubled (1 hours 30 minutes)
Punch down dough. On surface shape into log, cut crosswise into 9 equal pieces. Roll each into smooth ball and place in a coated pan. Cover loosely with plastic wrap for 15 minutes
Preheat oven to 375 F. Beat 1 more egg, lightly brush over the balls
Bake for 30 minutes or until lightly browned. Cool 10 minutes, and remove to rack
Icing: Combine all ingredients, transfer to plastic food storage bag, make a small hole one corner. And spread over each roll.
I ran outta icing sugar thus my icing is not thick whatsoever unfortunately
Pepperminty Bread
Ingredients
- dash of fresh ground nutmeg
- 1 tbsp grated lemon zest
- 8 tbsp salted margarine
- 1/2 cup raisins
- 4 cups flour
- 2/3 cups sugar
- 1 cup warm milk
- 2 eggs
- 1 scant tbps of active dry yeast
Icing
- 1 cup confectioners sugar a drop of green food coloring, a drop of peppermint essence, 1 tbsp milk
Instructions
- Combine milk and yeast, let stand for 5 minutes.
- In a bowl, combine flour, raisins, eggs, sugar, margarine, lemon zest, salt, and nutmeg.
- Stir in milk mixture until ragged dough forms.
- On lightly floured surface gradually knead in remaining flour until elastic (5 minutes)
- Place in coated bowl, cover with plastic wrap and let rise in warm place until doubled (1 hours 30 minutes)
- Punch down dough. On surface shape into log, cut crosswise into 9 equal pieces. Roll each into smooth ball and place in a coated pan. Cover loosely with plastic wrap for 15 minutes
- Preheat oven to 375 F. Beat 1 more egg, lightly brush over the balls
- Bake for 30 minutes or until lightly browned. Cool 10 minutes, and remove to rack
Icing
- Combine all ingredients, transfer to plastic food storage bag, make a small hole one corner. And spread over each roll.
