Spiced Currant Buns


makes 16
25 g (1 oz) fresh yeast or 15 g (1/2 oz) dried yeast (1 oz cake compressed yeast or 1 tbls dry yeast granules)
30 ml (2 tbls) honey
275 ml (1/2 pt) 1 1/2 cups warm milk
4 cups (450 g) 1 lb wholemeal (whole grain) flour
2.5 ml (1/2 tsp) sea salt
2 tsp (10 ml) Mixed Spice (All Spice / Pumpkin pie spice)
3/4 stick (6 Tbsp) 75 g butter
2 eggs, beaten
225 g (1/2 lb) currants
For the glaze:
1 egg beaten with 90 ml (6 tbls) milk


1. If you are using fresh (compressed) yeast, crumble it into a bowl and cream it with the honey and milk; use within 5 minutes.

2. If using dried yeast mix the honey and milk together and sprinkle the dried yeast on top. Leave the yeast in a warm place to froth¢â‚¬â€ťabout 10 minutes.

3. Put the flour into a mixing bowl and toss in the salt and spice.

4. Make a well in the centre. Melt the butter in a saucepan on a low heat. Cool it a little.

5. Pour the yeast mixture, butter and eggs into the flour and mix everything to a moist dough.

6. Turn it onto a floured work-surface, knead it and work in the currants about a quarter at a time.

7. Return the dough to the bowl and either cover it with a clean cloth or put it into a large plastic bag.

8. Put the dough into a warm place for 1 hour to rise.

9. Heat the oven to gas mark 6/200°C(400°F).

10. Knead the dough again and divide it into 16 small round buns.

11. Place them on a floured baking sheet and brush the tops with the egg and milk glaze.

12. Put them on top of the stove and cover them with a clean cloth. Leave them for 15-20 minutes for the second rise.

13. Bake the buns for 20 minutes and lift them onto a wire rack to cool.

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