10ml/2 tsp fast action easy blend yeast
Skill level: Level 2
Preparation time: over an hour (rising and proving time)
Mix butter and milk and warm until the butter has melted then add the yeast
Sift the flour, salt and spices into a bowl. Add the currants and peel and stir to ensure they are well coated; then add the sugar.
Stir in the liquid and beaten eggs to form a soft dough.
Turn onto a well-floured surface and knead for 6-8 minutes until smooth and no longer sticky.
Divide the dough into 12 and shape into buns.
Place the buns well apart on greased baking tray.
To make crosses, slash the buns with a sharp knife or use thin strips of pastry or pipe on crosses using a paste made from 2tbsp each of plain flour and water.
Cover the buns and leave to rise in a warm place until double in size – about 1 hour.
Bake in a hot oven, 200C/gas 6 for 15-20 minutes until golden brown.
Turn out onto a cooling rack and brush the buns with a sugar/water syrup.