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Learn how to make Iced Currant Buns. This delicious spiced dough crammed with Currants, is a treat for the senses as well as the taste buds, your kitchen will smell amazing! They give off that Christmas morning kind of Aroma, just perfect for this time of year when your getting all excited for the festive period.
What is a Currant Bun
Us Brits are well known for our Currant Buns! A Currant bun is ultimately a sweet bun filled with Raisins or Currants. This classic English treat has graced breakfast tables since as far back as the 17th Century. It was the Reverend Samuel Wigley (have you ever heard a more British name?) that founded the Currant Bun Company in Southampton, Hampshire, UK. During a mission to the Greek Island of Zakynthos, Reverend Wigley discovered Currants! he brought them back to England and created the well loved and now famous, Currant bun.
Why you’ll love this recipe
- Its inexpensive, no fancy ingredients, mostly cupboard staples that you likely already have.
- Cinnamon Spiced dense doughy rolls packed with juicy Currants
- Generously topped with icing and sprinkles!
- Easy to make
- Great for freezing (un-iced)
How to make Iced Currant Buns
The basic steps
- Make the bread dough.
- Cover the dough and let it rise for 1 1/2 hours until doubled in size
- Divide the dough into 8 sections, shape into 8 balls
- Let the rolls puff up (15 minutes)
- Bake for 12-15 minutes
- Dunk in Icing add sprinkles
The Basic steps in Pictures (For video see Recipe Card at the end)
Give it a try and let me know how you got on in the comments, or tag me on Instagram, I would love to see your creations.
Iced Currant Buns
- 1 x 7g sachet of quick action yeast
- 70 g Granulated Sugar
- 120 ml Warm Milk
- 60 ml Warm Water
- 300 g Plain flour
- 1 tsp Ground Cinnamon
- 50 g Chilled Butter
- 1 Egg beaten
- 1 Handful of Currants or Raisins
- 1 tsp Vanilla Extract
- Milk for Brushing
- 200 g Icing Sugar
- Hundreds and Thousands
- Pink food dye
- Place the yeast, Sugar and warm Milk in a large jug, stir and set aside for 10 minutes
- Sift the Flour and Cinnamon into a large bowl, rub in the butter until it resembles fine breadcrumbs
- Make a well in the centre and pour in the yeast mixture, the warm water, egg, Vanilla Extract and Raisins. Mix well to combine
- Cover the bowl with cling film, set aside to rise for 1hour and 30 minutes until doubled in size.
- Preheat the oven to 180 degrees
- Turn the dough out onto a floured surface and knead for 5 minutes until smooth.
- Divide the dough into 8 portions
- Shape each portion into a ball
- Place each ball at least 5 cm apart onto a lined baking tray. Cover with cling film and allow to puff up for 15 minutes.
- Brush each ball with a little milk, Pop in the Oven for 12-15 minutes, until they are lightly browned and the base of each bun sounds hollow when tapped.
- Let the buns cool whilst you prepare the icing, Mix drops of water with the icing sugar until you have a thick gloopy consistency, add a teeny amount of pink food colouring and stir in.
- Dip cooled Buns in the icing (See video) Add sprinkles and serve!