(Judy Dorr)


2 pkg. Yeast  (rapid rise or regular)

cup warm water (105 to 115)

cup lukewarm milk (scalded then cooled)

cup unseasoned lukewarm mashed potatoes

cup sugar

1-1/4 tsp. Salt

cup butter (softened)

2 eggs

1 tsp. Cinnamon

tsp. Nutmeg

1 cup raisins

cup citron

4-1/2 cups flour


Dissolve yeast in warm water.   Stir in milk, potatoes, sugar, salt,

Butter, eggs, cinnamon, nutmeg, raisins, citron and 2-1/2 cups for the flour. 

Beat until smooth.  Mix in remaining flour to form soft dough.  Turn onto lightly floured board.  Knead until smooth and elastic.  Place in greased bowl; turning greased side up and cover.  (I always use electric dough hooks)

  COVER and let rise until doubled.

  Punch down dough and divide in half.  Cut each half into small bun size pieces and shape into smooth balls and place in 9 x 13 or 2 (9) cake pans or whatever pan design you choose (I have made it in a Wilton cross pan and it looked great when turned out onto large cardboard, aluminum foil covered, platter for display.  With scissors, snip a cross on top of each bun

  COVER and let rise 2nd time until doubled.

 Heat oven to 375.  Brush tops with egg yolk glaze:  1 egg yolk and 2 T. cold water.   Time:  about 20 minutes or until golden brown.

 When cool frost with 1 cup confectioners sugar 1 T. milk tsp. Vanilla