Traditionally served on Good Friday, small buns are filled with currents, raisins or sometimes-candied fruit. Before baking, cut a cross in the top of the bun. After baking, it is filled with whipped frosting. Beginning with a loaf of frozen bread dough saves lots of time.
1 pound loaf frozen bread dough, thawed
1 cup currents, raisins, or candied fruit
Granulated sugar
Vanilla whipped frosting
Preheat oven to
375-degrees. Let dough rise till double
in bulk. Roll out dough into a 14 x
11-inch rectangle. Sprinkle with granulated
sugar and roll into dough. Gently knead
currents, raisins and/or candied fruit into the dough. Form rolls by smoothing and cupping a small
ball of dough in your hand. Place rolls
in a 9-inch round baking pan coated with cooking spray. Cut a cross on top of each roll with kitchen
scissors. Let rise again for
45 minutes. Bake for 30 minutes or until rolls are
done. Set baking pan on wire rack to
cool. Fill cross with frosting.
Yield: 12 buns.
Carolyn Gass
Hardimon, M. S. Home Economist