- 1 tablespoon dried yeast
- 1 tablespoon caster sugar
- 4 cup (600g) plain flour
- 1 1/2 cup (375ml) warm milk
- 2 cup (320g) dried currants
- 1 teaspoon finely grated lemon rind
- 1 teaspoon ground cinnamon
- 1 egg
- 125 gram butter, melted
- 2/3 cup (150g) firmly packed brown sugar
- 1 cup (160g) icing sugar
- 1 tablespoon milk, approximately pink food colouring
- 1Combine yeast, 1 teaspoon of the caster sugar, 1 teaspoon of the flour and milk in small bowl, cover; stand in warm place about 10 minutes or until mixture is frothy.
- 2Place currants in small saucepan, cover with water; bring to a boil. Remove from heat, cover; cool 15 minutes. Drain currants well; combine in small bowl with rind and cinnamon.
- 3Whisk egg into yeast mixture. Sift remaining flour into large bowl; stir in yeast mixture, cover; stand in warm place about 40 minutes or until dough has doubled in size.
- 4Knead dough on floured surface 3 minutes or until smooth. Roll dough ito 30cm x 40cm rectangle. Brush with a quarter of the butter; sprinkle with a third of the brown sugar.
- 5Grease deep 23cm-square cake pan. Fold one end of the dough to come two-thirds of the way up dough, fold over top third to cover first fold. Turn dough halfway around tohave open ends facing you.
- 6Roll dough into 30cm x 40cm rectangle. Repeat folding as before, using same amount of butter and brown sugar. Turn dough halfway round; roll to 30cm x 40cm rectangle. Brush dough with half the remaining butter; sprinkle with remaining brown sugar and currant mixture.
- 7Roll dough firmly from long side like a swiss roll. Cut dough evenly into nine pieces; place buns, cut-side up, in pan; sprinkle with remaining caster sugar. Stand, uncovered, in warm place about 20 minutes or until buns have risen slightly.
- 8Preheat oven to moderately hot (200°C/180°C fan-forced).
- 9Drizzle buns with remaining butter. Bake, uncovered, 5 minutes. Reduce temperature to moderate (180°C/160°C fan-forced); bake about 25 minutes or until golden brown.
- 10Meanwhile, make icing. Sift icing sugar into small bowl; stir in enough milk to form a thin, smooth paste. Tint with pink colouring.
- 11Turn buns onto wire rack, drizzle a little icing onto each bun; cool.
The Latest from Australian Women's Weekly Food
- Delicious pasta salad recipes to look forward toOct 14, 2021
- Quiche LorraineOct 13, 2021
- Mixed berry crumbleOct 13, 2021
- Seafood chowderOct 13, 2021
- Orange cake recipe collectionOct 13, 2021
- Kumara pancakes with maple yoghurtOct 13, 2021
- 34 fabulous friand recipesOct 13, 2021
- 25 ravioli recipesOct 13, 2021
- Creamy chicken kormaOct 13, 2021
- Kumara and coconut tarts with pecan toffeeOct 13, 2021
- 32 brilliant blueberry dessertsOct 12, 2021
- Beetroot, blackberry yoghurt popsiclesOct 12, 2021
- Spicy fruit mince pillowsOct 12, 2021