“These sweet and lightly frosted buns are another fun variation of Amish Friendship Bread.”
Prep Time: 5 hours
Cook Time: 20 minutes
Yield: 12 rolls
1 cup Amish Friendship Bread Starter
3 cups bread flour
1 cup milk, plus 1-2 tablespoons if needed
1/2 teaspoon active dry yeast
1/4 teaspoon salt
2 tablespoons melted butter
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
⅛ teaspoon ground nutmeg
1/2 to 3/4 cup of raisins or currants
1/3 cup candied lemon peel, roughly chopped
1 cup water or whiskey for reconstituting fruit
- In a large bowl, add starter, milk, yeast, salt, melted butter, vanilla extract, cinnamon and nutmeg. Let rest for one hour.
- While the batter is resting, soak the raisins or currants in water or whiskey to soften.
- Add 2 cups of bread flour to the large bowl of ingredients and mix until combined and dough is soft, adding additional milk if needed.
- Drain the fruit from the liquid and add to the batter bowl along with lemon peel.
- Knead in another cup of flour until the dough is smooth.
- Oil another bowl and add dough.
- Cover dough and let rise in a warm place for 1-2 hours.
- Grease a baking sheet.
- Split the dough into 12 portions and form into round rolls.
- Place rolls on baking sheet and let rise for another 1-2 hours.
- Preheat oven to 400° F (200° C).
- Bake rolls for 15 to 20 minutes until light golden on top.
- When cool, drizzle top of buns with vanilla glaze to form a cross.
From Lauren Cunningham: “When buns are cool, top with a simple frosting. Mix 1/2 cup of confectioners’ sugar with a little bit of milk.”
From Christine Shipley: “I added an egg and about 1/3 cup of warm water (it was less than 1/2 cup).”