Ingredients

The following ingredients have 4 Servings
  • 50 g caster sugar
  • 7 g fast action yeast
  • 450 g strong white flour
  • 1 tsp salt
  • 1 tsp mixed spice
  • 100 g currants
  • 50 ml milk (or 1tbsp dried milk powder plus 50ml water)
  • 1 egg (lightly beaten)
  • 50 g butter (melted)
  • 2 tbsp plain white flour
  • a little water
  • 1 tbsp caster sugar
  • a little water

Instruction

  • Dissolve 1 tsp sugar into 150ml of warm water.  Add the yeast and leave it to become frothy.
  • Sift the flour, mixed spice and salt into a large mixing bowl.   Add the sugar, currants and milk powder (if not using milk).   Mix in and make a well in the middle.
  • Add the yeast mixture, melted butter, egg and most of the water or milk.  Mix with a wooden spoon.   It should form a dough.  Add the extra milk/water slowly if necessary.
  • Knead the dough for about 6 minutes then put it in a lightly greased bowl in a warm place to rise. Cover with a damp tea towel or plastic bag. Leave for about 90 minutes till it has doubled in size.
  • Knock the dough back and knead briefly.  Divide into eight and  place on a baking tray with enough room for each to expand.  Mark a cross on each one and leave to rise again for about 30 minutes.
  • Before putting in the oven make the crosses.   Mix a little water into the flour so it forms dough.   Form into sausages and lay on top of the buns where the crosses have been marked.
  • Bake in the oven at about 220°c for about 12 minutes.
  • Put the sugar and water for the glaze in a small saucepan.   Heat up until all the sugar has dissolved.   As soon as the buns come out of the  oven brush them with the glaze and leave to cool slightly.
  • Serve warm with butter and jam.