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INGREDIENTS ♥ 3/4 Cup Butter ♥ 1 Cup Milk ♥ 2 Packages Active Dry Yeast ♥ 1/2 Cup Granulated Sugar ♥ 2 tsp Salt ♥ 2 tsp Cinnamon ♥ 1 1/2 tsp Nutmeg ♥ 4 Large Eggs Beaten ♥ 5 1/2 Cups All Purpose Flour ♥ 3/4 Cup of Dried Currants ♥ 1/2 Cup Dried Citrus Peel Baking quick notes: Make sure both the milk and butter are within 100-110°F before starting baking for optimal yeast bloom. Substitute store bought mixed peel if necessary. When rising check to see if doubled in bulk every few minutes, the time may vary due to seasonal temperatures and humidity. Likewise make sure to pull buns out when they are golden brown, waiting too long will result in overbaked dry buns. Store in an air tight container after cooling. |
Step 1.
Generously butter a large bowl. In a small saucepan set over medium heat, heat 1 cup milk until it is warm to the touch (100°F do not exceed 120°F or yeast could die).
Step 2.
Pour warm milk into the bowl of an electric mixer fitted with the dough hook. With mixer on low add yeast, granulated sugar, 2 teaspoons salt, melted butter, cinnamon, nutmeg, and beaten eggs.
Step 3.
With mixer on low add flour, 1 cup at a time, until a soft, slightly sticky dough forms around the dough hook, about 3 minutes. Continue kneading, scraping down hook and sides of bowl as necessary until smooth, about 4 minutes longer. Add currants and peel and knead until combined, about 30 seconds.
Step 4.
Turn dough out onto a floured surface. Knead by hand to evenly distribute currants, about 1 minute. Do not over knead.
Step 5.
Shape dough into a ball, and place in the buttered bowl; turn ball to coat with butter and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour. For a richer flavor let the dough rise in a refrigerator overnight.
Step 6.
Generously butter an 11-by-17-inch baking sheet. Turn dough out onto lightly floured work surface and knead briefly to redistribute the yeast. Divide dough into 24 equal pieces, about 2 ounces each. Shape pieces into tight balls, and place on baking sheet, spaced 1/2 inch apart. Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, about 45 minutes.
Step 7.
Heat oven to 375 degrees with rack positioned in center. To make egg wash whisk together egg white, 1 tablespoon water, and pinch of salt in a small bowl; brush tops of buns with egg wash. Optional: Using very sharp scissors or a buttered slicing knife, slice a cross into the top of each bun. Transfer pan to oven and bake until they are golden brown, about 20 - 25 minutes. Transfer pan to a wire rack to cool.
Original Source: Martha Stewart
