1 tsp salt
1 level tsp mixed spice (or less)
0.12lb/2oz butter
0.12lb/2oz currants
0.06lb/1oz yeast
0.09lb/1.5oz sugar
0.5 pint/10 uk fl oz milk (about)
Here’s a fun traditional recipe for Easter with family and friends.
Method
Sift together the flour, salt and spice. Rub in the butter and then add the currants.
Warm the mixture. Cream the yeast and the sugar together and add the warm milk; leave to sponge for about 10 minutes.
Mix the flour etc. with the yeast and milk to form a light dough. Beat well and leave in a warm place to rise until the dough has doubled its bulk. Turn onto a floured surface and knead well and then divide into 12 pieces. Make into buns then flatten and mark with a cross.
Stand on a floured baking tray in a warm place to prove for about 20 minutes. Bake in the halogen oven for 20 minutes at 180°C (356°F). When cooked, brush with a glaze made by dissolving a little sugar in water.
Use a mixer with a dough hook; it works very well. Put 6 or as many as fit in the halogen oven on the higher rack and 6 on the lower. Use the extender ring if the ones on the top brown too quickly.
Swap them round after 10 minutes but turn them over on their rack and cook for about another 6-8 minutes, again swapping those on the top with those on the bottom.
Serve and enjoy
