• 4 cups plain flour
  • 2 x 7g sachets dried yeast
  • 1/4 cup caster sugar
  • 1 1/2 teaspoons mixed spice
  • pinch of salt
  • 1 1/2 cups currants
  • 40g butter
  • 300ml milk
  • 2 eggs
  • 1/2 cup plain flour
  • 4 to 5 tablespoons water
  • 1/3 cup water
  • 2 tablespoons caster sugar

VN:R_U [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)

1. In a large mixing bowl mix the flour, sygar, yeast, currants and a pinch of salt.

2. In a saucepan over low heat melt the butter and then add the milk. Heat until it is warm but not hot. Beat the eggs into the mixture and then add to the dry ingredients in the mixing bowl. Mix well until doughy then use your hands to knead the dough.

3. Sprinkle some flour onto a clean dry work top. Turn the dough out onto the surface and knead for about 10 minutes or until it is smooth. Set the dough aside in a covered bowl until the mixture has doubled in size. It should take around 1 1/2 hours.

4. Knead the dough again until it is back to its original size. Divide into even sized balls and place on a baking tray lined with grease proof paper. Set the tray aside until the buns double in size. While this is happening preheat your oven to 190°C.

5. While they are rising a second time you can make the flour paste to make you crosses. Mix 1/2 cup plain flour and 4 to 5 tablespoons water together until smooth. Add extra water if needs be. Pipe the paste onto the tops of the buns to make the crosses.

6. Place the buns in the oven for 20-25 minutes or until golden and cooked through.

7. Make the glaze by discolving 2 tablespoons caster sugar in 1/3 cup water over a low heat. bring to the boil once the sugar is dissolved and cook for a further 5 minutes. Brush the glaze over the buns and serve.