Ingredients:

• 5 cups – flour
• 1/2 cup – Sugar
• 1 tsp – salt
• 2 tsp – Dry yeast
• 1/4 tsp – Cinnamon powder
• 1/4 tsp – Clove powder
• 1/4 tsp – Nutmeg powder
• 1/2 cup – Raisins
• 1/4 cup – tutti-frutti pieces
• 1/4 cup – oil
• 1/4 cup – Butter softened
• 1 tbsp – vegetable fat melted
• 1cup + 1 tbsp. Milk
• 1/4 cup – water
• 1 Lemon – juice extracted
• 2-3 drops vanilla essence
• For crosses:
• 1/2 -cup sifted icing Sugar
• Hot water

Method:

1. Sift all dry spice powders with flour and salt. Mix in raisins, tutti-frutti, keep aside.
2. Warm water, sprinkle 1 tsp sugar and yeast over it.
3. Cover and keep aside till frothy.
4. Boil 1 cup milk, add remaining sugar, oil, 1/4 cup butter.
5. Keep aside till it comes down to warm, add lemon juice.
6. Beat well, add enough flour to make a thick batter.
7. Add more flour, mix to form a soft dough.
8. Turn onto a floured work surface, and knead well.
9. When dough is smooth and satin like to touch, it is kneaded enough.
10. Place in a greased covered bowl, allow to rise to double its size (about 30 mins).
11. Punch down dough, allow to rest covered for 10 mins.
12. Divide and shape into 20 round buns.
13. Place on a greased baking sheet, with at least an inch space between each.
14. Cover with a moist cloth and allow to rise for 45 mins.
15. Bake in pre-heated oven at 200 C for 20-25 mins or till done.
16. Brush melted fat over hot buns, and allow to cool completely.
17. Mix two tsp hot water in icing sugar and make a thick paste.
18. Add more water if required, but take care not to liquefy the icing.
19. Mark cross on each of the bun with icing paste, allow to set till dry.

Recipe courtesy of Saroj Kering