– 4 cups all-purpose flour – 1/4 cup sugar – 2 1/4 tsp active dry yeast – 1 1/4 cups warm milk – 1/4 cup butter, melted – 1 egg – 1 tsp ground cinnamon – 1/2 tsp salt – 3/4 cup currants or raisins – 1/4 cup flour (for crosses) – 1/4 cup water (for crosses) – 2 tbsp apricot jam (for glaze)
In a large bowl, mix flour, sugar, yeast, and salt. Stir in warm milk, butter, egg, and cinnamon until a dough forms. Knead until smooth and elastic.
Add currants to the dough and knead gently. Cover the dough and let it rise in a warm place for 1 hour or until it doubles in size.
Punch down dough and divide into 12 equal pieces. Shape into buns and place on a greased baking tray, close together but not touching.
Cover the tray with a clean towel and let buns rise again for 30-45 minutes until puffed. Preheat oven to 375°F (190°C) while buns rise.
Mix 1/4 cup flour and 1/4 cup water to make a thick paste. Pipe crosses on top of each bun using a piping bag or small plastic bag with a cut corner.
Bake for 20 minutes or until golden. Warm the apricot jam and brush over the hot buns to glaze. Let cool slightly before serving. Enjoy warm!
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