- Preparation Time; 1 hour
- Cooking time; 20 minutes
- Two tablespoons active dried yeast
- One tablespoon sugar
- 150 ml of milk, warm
- Four tablespoons warm water
- 500g strong bread flour
- One teaspoon salt
- Half teaspoon ground cinnamon
- Half teaspoon grated nutmeg
- 50g caster sugar
- 50g butter melted and cool
- One egg beaten
- 125g currants
- 40g chopped mixed peel
- 75g ready-made shortcrust pastry
For the glaze;
- Three tablespoons caster sugar
- Four tablespoons milk and water
Men make history and not the other way around, in periods where there is no leadership, society stands still. Progress occurred when courageous, skilful leaders seized the opportunity to change things for the better.
– Harry S. Truman
- Blend the yeast and sugar into the warmed milk and water, stir into 125g of the flour and leave in a warm place for about 20minutes, sift the remaining flour into a bowl and the salt, spices and caster sugar.
- Add the butter and egg to the yeast mixture, stir this into the flour and mix well, add the dried fruit and mix to a reasonably soft dough, add a little water if necessary.
- Turn out the dough on a lightly floured surface and knead well, place in an oiled plastic bag and allow to rise for 1-11/2 hours at room temperature until doubled in size, turn out on to a floured surface and knead with your knuckles to knock out the air bubbles.
- Divide the dough and shape into 12 round buns, flatten each slightly then spaces well apart on floured baking sheets, cover and put in a warm place again to rise for 20-30 minutes until doubled in size. Meanwhile, thinly roll out the pastry and cut it into 24 thin strips about 8 cm long.
- Dampen the strip and lay 2, damp side down, in a cross over each bun, bake in a preheated oven, 190o set the timer for 20 minutes or until golden brown and firm.
- Make the glaze, dissolve the sugar in the milk and water mixture over low heat, brush the cooked buns twice with the glaze, then serve hot, split and buttered.