Description
Warm, fragrant buns spiced with cinnamon and studded with currants, perfect for Easter celebrations.
Ingredients
Scale
- 500 g (4 cups) bread flour or strong all-purpose flour
- 50 g (1/4 cup) caster sugar
- 7 g (2 1/4 tsp) instant yeast
- 10 g (2 tsp) fine sea salt
- 2 tsp ground cinnamon
- 1/2 tsp ground mixed spice
- 1/4 tsp grated nutmeg
- 150 g (1 cup) currants or raisins
- 250 ml (1 cup) whole milk, warmed
- 50 g (3 tbsp + 1 tsp) unsalted butter, melted and cooled
- 1 large egg
- Zest of 1 orange
- 75 g (1/2 cup) plain flour for crosses
- 60 ml (1/4 cup) water for crosses
- 50 g (1/4 cup) apricot jam for glaze
- 1 tbsp water for glaze
Instructions
- Warm the milk and bloom the yeast by adding it to 38–43°C (100–110°F) milk. Let sit until foamy.
- Combine dry ingredients including flour, sugar, salt, spices, and currants.
- Mix the dough in a mixer bowl with the dry ingredients until shaggy.
- Place the dough in a lightly oiled bowl, cover, and let rise until doubled for about 60–75 minutes.
- Turn out the dough onto a floured surface and divide into 12 pieces, shaping into tight balls.
- Cover the shaped buns and let rise until puffy, about 30–40 minutes.
- Mix flour and water to create a cross paste and pipe onto buns.
- Preheat the oven to 190°C (375°F) and bake for 18–20 minutes until golden.
- Brush the buns with apricot jam for shine and cool on a rack before serving.
Notes
Use a kitchen scale for the best results in measuring flour.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bun
- Calories: 220
- Sugar: 12g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 35mg