Hot Happy Buns
What beauties!
Recipe makes 12 buns:
450g strong plain white flour
25g fresh yeast or 15ml (1 level tablespoonful) dried
5ml caster suger to activate yeast
250ml combined volume of tepid milk and water, mixed
5ml salt
2.5ml each ground mixed spice, cinnamon, nutmeg
50g caster sugar
50g butter, melted
1 egg, beaten
100g currants
80g sultanas
shortcrust pastry
For the glaze:
30ml each milk and water
30ml sugar
To prepare the glaze: Combine all ingredients in a saucepan over a gentle heat until the sugar has dissolved.
To make the buns:
Mix 100g flour with yeast, sugar and warmed liquid; leave until frothy (dry yeast approx 20min, fresh yeast approx 30min).
Sift remaining flour, salt, spices and sugar into a bowl.
Rub the butter into the dry ingredients.
Combine yeast mix, beaten egg, fruit and dry ingredients into a fairly soft, pliable dough.
Knead.
Allow to rise, then knock back and cover and place in the fridge over-night.
Remove from fridge, shape into buns, allow to come to room temperature and to rise.
Decorate with shortcrust pastry.
Bake at 200'C until golden (10-12min.
Glaze and place on cooling rack.
NOW GO AND BAKE!
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