These buns are quick and easy to mix together but need time to rise twice. Once doubled, the currants are mixed through and the buns are rolled out to size and placed on a baking tray to rise again before baking. They are glazed whilst hot and should be served soon afterwards.
Ingredients
1 pkt (7g) of instant yeast or 15g fresh yeast
230ml warm but not hot, milk
450g flour gently warmed
½ tsp salt
60g soft butter or margarine
120g sugar
2 tsp cinnamon / mixed spice
2 eggs
Possible 50ml extra milk needed
60g currants added after the first rise
CROSSES:
Shortcrust pastry trimmings made up of 2:1 flour:margarine and a little water
GLAZE - whilst hot
2 Tbsp sugar
2 Tbsp water
Instructions
Add yeast to warm milk and let sit whilst you organise the rest of the ingredients.
Mix the salt into the warmed flour
Rub in the fat
Add the sugar, spices and the creamed yeast
Add the eggs
Mix to a soft dough, adding some extra milk if necessary
Leave to rise
When risen, knead lightly, work in the fruit and divide into 20 to 24 balls.
Flatten and prove
Make crosses out of shortcrust pastry (my preference) or a thick flour and water mix
Bake buns in 170C oven for 15 - 20 minutes
Turn buns over and cook on bottom for 5 minutes
To glaze - melt sugar in water and brush on whilst hot
Recipe by Pantry Fun at https://pantryfun.com/hot-cross-buns/