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The Bermudian

(ran March 1991)

2 ½ lbs flour (half a small bag or 10 cups)
6 tbsp brown sugar
¾ oz dry yeast (3 packets)
3 cups warm water
2 ½ lbs or 5 cups unsalted butter
2 large eggs
2 tbsp cinnamon
½ tbsp allspice
1/1 tsp salt
1 lb raisins

For the Cross
1 cup water
1 cup flour
½ tsp salt

For the Glaze (a basic simple syrup)
2 ½ cups sugar
1 ¼ cups water
¾ cup white corn syrup

Mix together the yeast, water and sugar and set aside a few minutes until the yeast starts to foam.
Mix together the flour, spices and salt.
With a mixer or band hand, mix in the flour, butter and eggs into the yeast-water mixture.
Now add the raisins. The dough will be somewhat sticky but should pull away from the sides of the bowl and form a ball. If not, add a little more flour. Cover with a towel and let it rest in a warm place until it doubles in bulk.
Punch down the dough and cut into small 2 ¼ ounce pieces. Roll each into a ball and place on a baking sheet several inches apart. When all are lined up, cover again with a towel and put in a warm place away from draughts and allow to rise 15-20 minutes. You will need more than one baking sheet.
Preheat oven to 400 degrees.

For the Cross
Mix together the flour, water and salt so that it is thick enough to pipe through a pastry bag fitted with a small round tip about an eighth of an inch in diameter. Pipe a cross on each risen bun.
Now bake for about 15-20 minutes or until golden brown.

For the Glaze
Boil together the sugar, water and corn syrup over a moderate heat until the sugar is completely dissolved. When it looks clear, brush down the sides with a pastry brush dipped in cold water. Raise the heat and bring to a boil for about five minutes. Allow to cool.
When the buns emerge from the oven, cool on rack and brush with your glaze.

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