Ingredients
The following ingredients have 4 Servings
- 1 large egg beaten, plus enough water to equal 7 ounces ((1/2 cup plus 2 Tablespoons to 3/4 cup ))
- 1/4 cup (2 ounces) whole milk
- 1/4 cup (1.75 ounces) granulated sugar
- 4 Tablespoons (1/2 stick, 2 ounces) unsalted butter (room temperature)
- 1 1/2 teaspoons Kosher salt
- 3 cups (15 ounces) bread flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoons ground nutmeg
- 1 Tablespoon instant yeast
- 3/4 cup (3 ounces) currants*
- 1/3 cup (1.67 ounces) all-purpose flour
- 1/4 cup water
- 1 Tablespoon water
- 1 egg
Instruction
- Combine all dough ingredients except for currants in pan of bread pan in the order listed. Set select dough cycle.
- Once dough has come together add currants.
- Transfer dough from bread machine at completion of dough cycle to a floured surface. Divide dough into 16 pieces ( ounces each). Form into ball; place on parchment of silicon lined baking sheet, leaving space between balls to allow for rising. (I put 8 per baking sheet.)
- Preheat oven to 350° F.
- Allow to rise for 20 minutes in a warm location.** Pipe cross on buns. Allow buns to rise additional 60 to 90 minutes, or until doubled in size from original ball.
- Bake in 350° F preheated oven for 10 minutes. Remove from oven and brush with egg wash made with 1 egg and 1 tablespoon of water. Return to oven and cook for additional 10 minutes.