Ingredients:
2 pkg yeast [16g total]
1/2 cup warm water to softened yeast
1/4 cup milk [warm]
1/2 cup vegetable oil
1/3 cup caster sugar
3/4 tsp salt
3 1/2 - 4 cups of Plain Flour
1/2 tsp cinnamon
3 eggs beaten
2/3 cup currants/or sultanas
Instructions:
Combine milk, oil, sugar and salt
Sift a cup of flour with cinnamon, stir into milk mixture
Add eggs, beat
Stir in yeast mixture and currants/sultanas
Add flour, enough to make a soft dough, beating well
Cover with a damp cloth until it doubles in size [1-1 1/2 hr]
Punch it down.
Put on a lightly floured surface, cover and rest the dough for 10 minutes
Roll out to 1/2 inch thick, shape into several rounds and let rise on greased baking sheet
[Optional] Cut a cross in each bun, almost cutting all the way through the dough, so that each bun is almost cut into quarters
[~Hint~ : Place tray of buns in a large polythene bag. Tie the end of the bag so that no air can get in and set aside in a warm place for a further 40 minutes to rise]
To add a glaze to the top of the buns, brush with egg whites or use the topping below before baking
Bake @ 375ºƒ for 15 minutes
Iced Topping:
While cooling, make iced topping with confectioners sugar and a bit of milk to drool over buns in cross pattern.
Or: Use 1 tbsp golden syrup, gently heated for glazing with a brush
