St. Lucia's Cats
|Active dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105ÃÂ°-115ÃÂ°F)|
|Flour||4 Cup (64 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Evaporated milk||1⁄2 Cup (8 tbs), undiluted|
|Unsalted butter||6 Tablespoon|
|Currants||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten with 1 tablespoon water|
|Water||1 Tablespoon (For Beating The Egg)|
1 Dissolve yeast in warm water. Set aside for 5 minutes.
2 Combine 2 cups flour, saffron, sugar, egg, evaporated milk, butter, and salt. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Divide dough into 12 equal pieces. Roll each piece into 12-inch rope. Shape as shown in drawings:
(a) Cut piece of dough in half. Crisscross the 2 ropes on the baking sheet. Then curl ends in same direction.
(b) Bend rope into a V, curling ends.
(c) Cut rope in half. Arrange the 2 resulting ropes back to back, curling ends.
6 Place on greased baking sheet. Cover; let rise in warm place until double€”about 20 minutes. Place a currant in each curl. Make glaze. Brush buns with glaze and sprinkle with more sugar.
7 Bake in a preheated 350°F oven about 25 minutes or until done. Cool on wire rack.