Directions:
- Line 1 cookie sheet with parchment or foil.
- Sponge: heat the milk in a small saucepan until it is just lukewarm, no more than 110°.
- Pour the warm milk into a medium bowl; whisk in the yeast.
- Use a rubber spatula to stir in the flour, then cover the bowl with plastic wrap; let the sponge ferment until it is bubbly, about 15-20 minutes.
- Once the sponge is ready, prepare the dough: combine flour, sugar, salt, and spices in a bowl of an electric mixer and stir well to mix.
- Place on the mixer with the paddle attachment and add the butter.
- Mix until the butter is finely worked in, about 2 minutes.
- Remove the bowl from the mixer and scrape in the sponge; add the egg and return to the mixer with the paddle.
- Mix on lowest speed for 2 minutes; stop mixer and allow dough to rest for 10 minutes.
- Mix the dough again on medium speed until it is smooth and elastic, about 2 minutes.
- Decrease speed to lowest and add the currants or raisins and candied fruit; mix until they are evenly distributed throughout the dough.
- Scrape the dough into a buttered bowl and turn the dough over so that the top is buttered.
- Cover the bowl with plastic wrap and let dough rise until it is doubled in size, about 1 hour.
- Turn the risen dough out onto a lightly floured work surface and press it into a rough square; divided the dough into 12 equal pieces with a knife or bench scraper.
- Round each piece by pressing it under the palm of your hand as you rotate your hand around the dough.
- Arrange the buns on the prepared pan and press a cross into the top of each bun with the back of a blade of a table knife.
- Cover the pan with a towel or buttered plastic wrap and allow the buns to rise until they are almost doubled, about 45 minutes.
- About 15 minute before the buns are completely risen, set a rack in the middle of the oven and preheat oven to 375°.
- Bake the buns until they are deep golden and feel light, about 15-20 minutes.
- Just before the buns are finished baking, bring the sugar and water for the glaze to a boil; brush the glaze on the buns as soon as they come out of the oven.
- Slide the paper from the pan to a rack to cool the buns.
- Icing: combine the powdered sugar and water in a small saucepan and stir well to mix.
- Place over low heat, and stir until the icing is just warm to the touch.
- Scraped the icing into a paper cone or a small plastic bag and snip the corner.
- Pipe a cross on the top of each cooled bun, following the indentation made before baking; let the icing dry for 30 minutes before serving.
- Storage: keep the buns under a cake dome at room temperature on the day they are baked; they are really best when perfectly fresh.
- For advance prep: bake the buns, but do not apply glaze or icing; cool the buns, then freeze them in a plastic bag.
- Before serving, defrost the buns, place them on a cookie sheet and reheat them at 350° for 5 minutes.
- Then apply the glaze and icing as previously instructed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1008.26 Kcal (4221 kJ) | ||
| Calories from fat | 339.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.72g | 58% | |
|---|---|---|---|
| Cholesterol | 77.64mg | 26% | |
| Sodium | 908.21mg | 38% | |
| Potassium | 1455.8mg | 31% | |
| Total Carbs | 153.39g | 51% | |
| Sugars | 68.68g | 275% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 15.9g | 32% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.9mg | 22% | |
| Calcium | 105.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 351.4 Kcal (1471 kJ) | ||
| Calories from fat | 118.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.15g | 58% | |
|---|---|---|---|
| Cholesterol | 27.06mg | 26% | |
| Sodium | 316.53mg | 38% | |
| Potassium | 507.38mg | 31% | |
| Total Carbs | 53.46g | 51% | |
| Sugars | 23.94g | 275% | |
| Dietary Fiber | 1.25g | 14% | |
| Protein | 5.54g | 32% | |
| Vitamin C | 2.7mg | 13% | |
| Iron | 1.4mg | 22% | |
| Calcium | 36.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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