It IS Easter after all, how could I not?
This was my first attempt at these delicious traditional buns, so don't judge too harshly.
I followed Mary Berry's recipe, which is as follows:
450g strong white flour
1 level tsp salt
1 level tsp ground mixed spice
1 level tsp cinnamon
1/2 level tsp freshly grated nutmeg
7g sachet fast action yeast
50g caster sugar
50g butter, melted and cooled
150ml tepid milk
5 tbsp tepid water
1 large egg
75g currants (although I used 100g)
50g chopped candied peel (I could not find this ANYWHERE so mine are unfortunately, without.)
2tbsp granulated sugar (to glaze)
2tbsp water (to glaze)
Lightly grease two baking trays. Measure the flour, salt, spices, yeast and sugar into a large bowl and stir to mix. Make a well in the centre and pour in the melted butter, milk, water and eggs, adding the currants and peel to the mixture last.
Mix to a soft dough. Turn out onto a lightly floured work surface and knead for about 10 minutes until smooth and elastic. Transfer to an oiled bowl, cover with clingfilm and leave to rise until the dough has risen and doubled in size, about an hour and a half. (Because this is enriched dough, it will take longer to rise than plain dough.)
|Toasted and slathered in butter; perfect.|