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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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This was in my newspaper clippings stash, and thought some of you may enjoy the non-cloying recipe! And every muffin gets a crunchy outer layer! Ingredients:
1 cup raisins or currants |
2 cups whole wheat flour |
2 pkgs. active dry yeast |
1 tsp. salt |
1 cup very hot water |
1 cup milk |
1/3 cup honey |
1/3 cup margarine or butter |
2 eggs |
2- 3 1/4 cups all-purpose flour |
2 tablespoons cinnamon--my tweak |
glaze |
3 table. honey |
3 table. butter or oleo |
1 1/4 cups powdered sugar |
1 tsp. vanilla |
Directions:
1. In large bowl, combine whole wheat flour, 2 T. cinnamon, yeast and salt; set aside. Cover raisins with water for 1 minute, drain.
2. In small saucepan, heat milk, honey and butter until very warm(120 to 130 degrees); stir into flour mixture. Beat in eggs, 1 at a time, and stir in drained raisins Stir in 1 1/2 to 2 cups all purpose flour until dough pulls cleanly away from sides of bowl.
3. On floured surface, knead in 1/2 to 1 1/4 cups all purp. flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) *until light and doubled in size, 45 to 60 minutes.
4. Grease 24 muffin cups. Punch down dough several times to remove all air bubbles. Divide dough into 24 pieces. (cover dough pieces with inverted bowl to prevent drying out.) Using 1 piece of dough at a time, roll to form 10 to 12 inch rope. Coil rope in a muffin cup tucking end into top center to form beehive shape. Repeat with remaining pieces. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
5. Bake at 350 degrees in a preheated oven, 15 to 20 minutes, or until golden brown. Remove from pan, place on wire racks. In a small saucepan, heat 3 Tablespoons honey and 3 Table. butter. Stir in powdered sugar and vanilla until smooth. Drizzle over warm buns.
6. * The intellectual cook (Brown)on hgtv suggests an easy draft-free set-up: Place a bowl (I use 2 quart) filled with boiling water inside the oven with the to-be -rised dough and close the oven door. (Don't turn on the oven) It works!!
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