1/4 c+1 tbsp Butter
1/2 c milk
1/2 packet of yeast
1/8 cup warm water
1 egg yolk
1/4 c sugar
1/4 tsp salt
1/2 tsp vanilla
1 tsp orange liqueur
Grated zest of 1/2 orange and lemon
2 - 21/2 c flour
1/4 c currants, dark raisins, golden raisins & almonds
1/8 c packed brown sugar
1/4 tsp cinnamon
Butter Muffin tins. In small saucepan heat milk until just below the boiling point. Add butter to hot milk and stir until melted. Remove from heat and let cool until lukewarm. Add yeast and set aside for 2 to 3 minutes.
In the bowl of an electric mixer fitted with the paddle attachment, beat eggs until combined. Add sugar & salt, & continue to beat until thick and pale. Add vanilla, liqueur, orange and lemon zests, and yeast mixture; combine. Add 1 cups flour gradually, then add the milk mixture, alternating with the remaining flour while beating on medium speed. Up to an additional 1/2 cup flour may be added if the dough is sticky. Add currants, raisins and almonds and mix to combine
Transfer dough to a large bowl and knead using a large wooden spoon until the dough pulls away and doesn't stick to the spoon, 8 to 10 minutes. Transfer dough to a large buttered bowl. Cover with plastic wrap and let rise in a warm place until dough reaches top of bowl, 1 to 2 hours. Punch the dough down, and let rise again, covered, in a warm place until the dough reaches the top of the bowl, 1 to 2 hours.
Meanwhile, make crumb topping; In a small bowl, combine 1/4 cup flour 1 tablespoon butter, the brown sugar and cinnamon. Sprinkle evenly on the bottoms of the muffin tins. Punch the dough down again, and turn out onto a lightly floured surface, and knead for 1 minute. Cut dough into 12 even pieces. Transfer dough to prepared muffin tins, covering loosely with plastic wrap, and let rise to top of pan.
Preheat oven to 350º with rack in center. Make an egg glaze; In small bowl, beat egg and brush it on top of dough. Bake at 30 minutes or until golden brown and hollow sounding when tapped.
Turn out onto a cooling rack, and let cool.