This recipe is best with
Recipe Ingredient
- Yeast liquid mixture
- 250ml warm milk
- 1 tsp sugar
- 1 tbsp active dried yeast
- 50g bread flour
- Dough:
- 450g bread flour (high protein flour)
- 75g castor sugar
- 1 tsp salt
- 1/2 tsp bread improver
- 1/2 tsp bread softener
- 75g butter
- 1 egg (beaten)
- 100g currants
- 25g mixed peel
- aste for the crosses:
- 100g flour
- 35g oil
- 70ml warm water
- Bun wash
- 75g castor sugar
- 200ml water
- 2 tsp gelatine - soak in 50ml water
Instructions
- Dissolve sugar and yeast in milk. Sprinkle flour on top. Leave aside in a warm place until mixture turns frothy.
- Sift the flour and salt in a bowl and add sugar. Stir butter and egg into the yeast mixture then add the flour mixture. Mix well to form a smooth dough then knead on a floured board for 10 minutes (by hand) or 5 minutes (by mixer).
- Allow dough to rest for about 30-45 minutes or until double in size. Then knock it down and add currants and mixed peel.
- Scale the dough at 50g each. Mould each portion into a bun then place buns on greased baking trays. Cover with polythene sheet and put in a warm place to rise again for 10-15 minutes.
- Prepare the paste for the cross by mixing flour with warm water. Add oil and knead into a smooth paste. When buns have doubled in size, pipe a cross with the paste over each bun. Bake in oven at 220 ºC for about 15 minutes.
- Prepare the bun wash: bring water to boil. Add the sugar and let dissolve. Mix in the soaked gelatine and simmer until the liquid is transparent. Set aside.
- When buns are ready, remove from oven and brush with bun wash. Serve hot.
