CookEat Recipe
Currant Buns
Soft milk buns enriched with butter, dried currants and mixed spice, finished with a light milk glaze.
Method
Steps
Step 1
Sift the half pound of flour into a bowl and mix in the two ounces of sugar, two ounces of dried currants and saltspoon of mixed spice. Make a well in the centre. Warm half a gill of the milk until warm rather than hot, then work it with the teaspoon of compressed yeast in the well.
Step 2
Add the two ounces of melted butter, the remaining half gill of cold milk and saltspoon of salt. Knead briskly until the dough is soft and evenly mixed.
Step 3
Divide the dough into six equal pieces and shape each like an egg. Arrange on a lightly buttered baking tray, cover and leave in a warm place for about thirty minutes, continuing until visibly risen and puffy.
Step 4
Bake in a hot oven for about fifteen minutes. Brush each bun lightly with a little extra milk and return to the oven for about two minutes, continuing as needed until golden and fully baked through, with no wet dough in the centre. Serve warm.
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