Directions: |
Directions:Measure flour into a bowl, take 1 1/2 cups of the flour and put into a smaller bowl with cinnamon, cloves and nutmeg, mix together, set aside. In a small bowl mix yeast, 1 tsp sugar and 1/4 cup warm water, stir until dissolved, let yeast proof, it will raise and get bubbly, this will take about 5 minutes. In a large bowl put butter (cut into chunks), 1/4 cup sugar, salt and warm milk, stir. When butter is soft and almost melted add slightly beaten egg, currants, yeast mixture and flour mixed with spices. Mix well with spoon and slowly add more flour until it forms a soft dough easy enough to handle. Turn onto a floured surface and knead for 5 to 8 minutes continuing to add flour until it is smooth and elastic, you might not use all the flour. Place dough in a greased bowl, turning to grease the top. Cover with a damp towel and let rise in a warm place until double, about 1 hour. Gently, punch dough down and divide into 3 parts. Take each part and cut into 6 pieces and shape each piece into a smooth ball. Place onto a greased cookie sheet, with sides barely touching. Cover with a damp towel and let rise in a warm place until double, about 30 minutes. Combine egg yolk and 1 Tablespoon water and brush onto buns before baking. Bake at 350º for 10 to 15 minutes, until golden brown. Remove from cookie sheet and cool, then frost.
* Hint, I make a double batch and put on a large 12" x 18" cookie sheet in 7 rows of 5 and I squeeze the last extra roll into one of the rows. |
This recipe for Hot Cross Buns is from