Citrus Mot Cross Huns
|Squeezed orange juice||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Active dry yeast||1⁄4 Ounce (2 Package)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Golden raisins||1 Cup (16 tbs)|
|Lemon peel||1 Tablespoon, grated|
|Orange peel||1 Tablespoon, grated|
|Bitter orange marmalade||4 Tablespoon|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Flour||5 1⁄2 Cup (88 tbs)|
|Cold water||2 Tablespoon|
|Confectioners sugar||1 Cup (16 tbs)|
|Squeezed orange juice||1 Tablespoon|
|Lemon extract||1⁄2 Teaspoon|
Heat 3/4 cup orange juice to simmer. Pour juice over butter, sugar, cinnamon, nut' meg, and salt.
Dissolve yeast in a combination of lemon juice and 1/4 cup reserved orange juice. When dissolved, add to orange juice and spice mixture.
Beat in eggs. Stir in raisins, lemon peel, orange peel, marmalade, and pecans.
Gradually add flour to make a soft dough.
Turn dough onto a well floured surface and knead until smooth.
Grease the inside of a large bowl, place dough in bowl and cover with a clean cloth. Let rise until double in size (approximately 2 hours).
Preheat oven to 375°. Grease 2 cookie sheets thoroughly.
Punch down and turn dough out onto a well floured surface. Divide dough in half. Cut each half into sixteen pieces. Shape each piece into a smooth ball and place 1" apart on prepared cookie sheets.
Using scissors cut a cross in the top of each ball.
Beat together the egg yolk and cold water. Brush the top and sides of each ball with the egg wash.
Bake at 375° for 20 minutes or until golden brown. Remove from oven and cool. (Buns can be frozen at this point.)
Mix together confectioners sugar, orange juice, and lemon extract to form a smooth thick icing. Before serving, top each cooled bun with a dab of icing.