Warm and decadent, this sweet twist on an old Easter tradition is the perfect Easter breakfast.

Yield 2 dozen
Prep Time 2 hours including rise time
Total Time 15-20 minutes

Ingredients

• 1 1/2 cups lukewarm milk
• 1/2 cup Nature Nate’s Raw & Unfiltered Honey
• 2 teaspoons salt

• 2 1/4-ounce packets dry yeast in 1/2 cup warm water

• 2 eggs, beaten
• 1/2 cup soft butter
• 7-71/2 cups flour
• 1 cup dried cranberries or golden raisins

Icing:

• 1/3 cup soft butter
• 1/2 cup Nature Nate’s Raw & Unfiltered Honey
• 1-2 cups confectioner’s sugar
• 2-4 tablespoons milk
• 1 teaspoon vanilla (or lemon zest)
• 1/4 teaspoon salt

Directions

Add milk and honey mixture to the flour, dissolved yeast, eggs and butter. Stir with hands until well mixed. Knead dough, adding more flour if necessary. Dough should be sticky, but manageable. Cover with plastic wrap and allow to double in size in a warm place. When doubled, knead flat and roll into 2 dozen balls. Place them on lightly greased cookie sheets, about 2 inches apart. Cover them again and allow them to double in size. Preheat oven to 375 degrees. Bake 15-20 minutes, until golden. To make the icing, combine honey, butter and 1 cup confectioner’s sugar. Stir together and add flavourings. Adjust to desired thickness with milk and remaining sugar. Make an “x” on each bun. Serve warm. Makes 2 dozen.