Makes 12
Glaze
Method
Sift the flour and spice and salt into a large mixing bowl place
Melt the butter ( 1 minute on low in a microwave or in a pan on low heat ) set aside to cool slightly.
Warm the milk and water in a pan until 110F , 43C , hand heat).
Stir in the yeast, sugar , currents and zest into the flour.
Make a well in the middle of the flour and stir in the melted butter and beaten egg and half the milk mixture, mix with wooden spoon until the mixture forms a ball, gradually adding a little milk if needed to form a soft but not sticky dough.
Place a teaspoon of oil on the work surface and begin kneading the dough for about 5 minutes until the dough is smooth and elastic.
Oil the inside of a bowl and place the dough in the bowl turn the dough over once to coat it lightly with oil, cover with oiled cling film and leave in a warm place until doubled in size, at least 30 minutes but for 1 - 1 1/2 hours if time allows.
When the dough has doubled in size turn out onto a lightly floured board and "knock back", knead the dough until it is about the original size.
- 450g strong plain flour
- 2 level teaspoons mixed spice
- 5g fine salt
- 15g dried yeast ( this can be 2 sachets which is almost 15g)
- 60g caster sugar
- 100g currents
- Zest of an orange and lemon ( I prefer this to using mixed peel)
- 75g unsalted butter , melted, cooled but not firm
- 1 egg , beaten
- 150 ml whole milk
- 60 ml water
- 4 tablespoon olive oil for aiding kneading
Glaze
- 60 ml milk
- 50g caster sugar
Method
Sift the flour and spice and salt into a large mixing bowl place
Melt the butter ( 1 minute on low in a microwave or in a pan on low heat ) set aside to cool slightly.
Warm the milk and water in a pan until 110F , 43C , hand heat).
Stir in the yeast, sugar , currents and zest into the flour.
Make a well in the middle of the flour and stir in the melted butter and beaten egg and half the milk mixture, mix with wooden spoon until the mixture forms a ball, gradually adding a little milk if needed to form a soft but not sticky dough.
Place a teaspoon of oil on the work surface and begin kneading the dough for about 5 minutes until the dough is smooth and elastic.
Oil the inside of a bowl and place the dough in the bowl turn the dough over once to coat it lightly with oil, cover with oiled cling film and leave in a warm place until doubled in size, at least 30 minutes but for 1 - 1 1/2 hours if time allows.
When the dough has doubled in size turn out onto a lightly floured board and "knock back", knead the dough until it is about the original size.
Set the oven Mark 7, 220C 200C fan assisted 425F
Weigh the dough and divide the quantity by 12 to ensure the buns are of equal size.
Cut and weigh the dough into 12 equal pieces and knead each piece to for, a smooth round ball.
Place on an oiled baking sheet leaving at least 3 cm between each bun.
Bake the buns for about 20 minutes until well risen and golden brown.
Glaze
Place the remaining milk in a pan with the sugar and place on a low heat to dissolve the sugar. When the buns come out of the oven brush the glaze over each bun to give a sticky shine
Leave to cool
Can be served with butter or toasted.
I use this recipe to make my Hot Cross Easter buns adding a scored cross or a pastry cross
Alternative addition
Instead of the citrus zest a tablespoon of marmalade can be added ( chopping the citrus pieces finely before adding)
Weigh the dough and divide the quantity by 12 to ensure the buns are of equal size.
Cut and weigh the dough into 12 equal pieces and knead each piece to for, a smooth round ball.
Place on an oiled baking sheet leaving at least 3 cm between each bun.
Bake the buns for about 20 minutes until well risen and golden brown.
Glaze
Place the remaining milk in a pan with the sugar and place on a low heat to dissolve the sugar. When the buns come out of the oven brush the glaze over each bun to give a sticky shine
Leave to cool
Can be served with butter or toasted.
I use this recipe to make my Hot Cross Easter buns adding a scored cross or a pastry cross
Alternative addition
Instead of the citrus zest a tablespoon of marmalade can be added ( chopping the citrus pieces finely before adding)