Go Back

Iced Currant Buns

2 hours 10 minutes
Total Time12 minutes
Servings: 8

Ingredients

  • 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

Icing

  • 200 g Icing Sugar
  • Hundreds and Thousands
  • Water
  • Pink food dye

Instructions

  • 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!