Cookbook | Ingredients | Recipes

This is a popular and tasty dessert traditionally served before Easter.

Ingredients

• 1 cup (240 mL) milk
• 4 teaspoons (20 mL) water
• 1 cakes fresh yeast
• 3 cups (720 mL) all-purpose flour
• 1/3 cup (80 mL) sugar
• 1 teaspoon (5 mL) salt
• 1/4 teaspoon (1.25 mL) cinnamon
• 1/4 teaspoon (1.25 mL) nutmeg, grated
• 1 egg beaten
• 1/4 cup (60 mL) melted butter
• 1 cup (240 mL) currants

Glaze Ingredients

• 2 tbsp plain flour
• vegetable oil
• 1 tbsp golden syrup

Procedure

1. Heat milk and water to lukewarm.
2. Crumble yeast. Mix with 1/2 cup (120 mL) flour. Stir in tepid milk/water and mix well.
3. Cover and set aside in warm place until yeast is active and frothing, about 10 - 15 minutes.
4. Mix remaining flour, sugar, salt, cinnamon and nutmeg.
5. Stir egg and butter into the yeast mix, add the flour mixture and fruit. Mix well.
6. Put dough onto a floured surface and knead. Return to bowl, and let rise until double in bulk, about 1 hour.
7. Turn onto a floured surface and knead again.
8. Preheat oven to 375° F (190° C).
9. Divide dough into twelve pieces and shape into buns. Mark a deep cross on the top of each bun.
10. Arrange on a baking tray, cover with tea towel, and let rise for 30 minutes. Cook in preheated 375° F (190° C) oven for 15 minutes or until golden brown.

Glaze

1. Mix together flour, vegetable oil and Golden Syrup.
2. Remove buns from tray and glaze.

Enjoy!