I am sorry for the delay and I appreciate you checking back. We had company so I was a little behind today.
¾ cup fat free
milk
1 tsp. vanilla extract
2 large eggs
4 tbsp. butter,
cut into small pieces
2¾ cups all-purpose
flour
1/3 cup white
rice flour
¼ cup sugar
1 tsp. salt
1 tsp. ground
cloves
2½ tsp. bread
machine yeast
2/3 cups dried
cranberries
¾ cup
confectioner’s sugar
1 tsp. lemon
extract
2 tbsp. half
& half
Place first 10
ingredients in bread machine hopper, in order shown. Program for the dough cycle. Pres start and let cycle through.
Line a baking
sheet with parchment paper. When the
machine beeps at end of cycle, power off the machine and immediately turn the
dough out on a lightly floured surface.
Pat dough into large rectangle.
Sprinkle with dried cranberries and press in. Fold the dough into thirds and knead a few
times to incorporate the fruit.
Divide the
dough in half and roll each portion into a 10” log. Cut six equal portions and form each portion
into a ball. Place buns two inches apart
on baking sheet. Cover with dish cloth
and let rise until doubled in size (about 45 minutes).
Preheat oven to
375ยบ
Using a sharp
paring knife, gently cut a cross into each bun.
Bake in preheated oven 15-20 minutes, until golden brown.
While buns are
baking, prepare the icing. Whisk the
confectioner’s sugar, lemon extract and half & half together in a small
bowl. Beat until the icing is smooth and
firm.
Remove rolls
from oven and place on cooling rack.
Place the icing in a pastry bag, or I use a zip-lock bag (throw away and
less clean up) and pipe a cross over the top of each indentation where the cut
is on the bun. Let stand for about 20-25
minutes to set before serving.
Enjoy♥
©
Crackerberries 2024
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