3 1/2 to 4 Cups / 875 to 1000 ml All-Purpose Flour In large bowl, combine 2 Cups / 500 ml flour, yeast and Cinnamon. Heat milk and next 5 ingredients until just warm (about 120 degrees - 130 degrees F / 50 - 55 C). Add to dry mixture along with eggs. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in currants by hand and add enough of the remaining flour to make a soft dough. Shape into a ball. Place in a lightly greased bowl, turning once. Cover and let rise in warm place until doubled, about 1 hour. Punch down and turn out onto floured surface; cover and let rest 10 minutes. Divide into 18 pieces; form into smooth balls. Place on greased baking sheet 1 1/2 inches / 4 cm apart. Cover and let rise until double, 30 to 45 minutes. Cut a shallow cross in each; brush tops with slightly beaten egg white. Bake at 375 degrees F / 190 C for 12 to 15 minutes. Cool slightly and pipe on cross with a combination of the powdered sugar, White Vanilla, and enough milk to make a thick icing. Makes 18.
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