Full of currants and spice, these cinnamon buns will be far superior to the ones you buy in the supermarket and have the added benefit of filling your house with a wonderful aroma. Simply brew a pot of tea, lather some salted butter on a bun or two and voila: you have a mid-morning treat to which few others can compare.
Cinnamon buns
Makes 12
Buns
25g fresh yeast (or 1tbsp dried yeast mixed with 1tsp caster sugar)
170ml warm milk
170ml warm water
250g strong plain flour
230g whole meal flour
1tsp salt
2tsp ground mixed spice
3tsp ground cinnamon
70g caster sugar
1 whole egg
120g butter, melted
100g currants
Finely grated zest of 2 lemons
Mix the yeast, milk and water and leave for 10 minutes while the yeast starts to ferment.
Place the flours, salt, spices and sugar in a large bowl and mix well. Now make a well in the centre and add the milk, water and yeast mixture, egg, butter, currants and lemon zest. Mix everything together until it forms a soft dough (add a little more milk if required).
Place the dough on a well-floured worktop and knead it with your hands for 10 minutes. The dough should become smooth and elastic.
Divide the dough into 12 equal portions then shape them with your hands into buns and place on a lightly oiled baking sheet. Cover them with a clean dishtowel and leave to prove in a warm place for 60 minutes or until doubled in size.
Set the oven to 160C/140C fan/gas mark 2.5. Place the buns on the middle shelf of the oven for 15-20 minutes. Once cooked, transfer the buns on to a baking rack to cool down.
Glaze
1tbsp milk
1tbsp water
8tbsp icing sugar
Warm the milk and water in a saucepan then add the sugar and simmer until dissolved. Brush the warm glaze over the top of each cooked bun before serving.
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