About this recipe:These large, buttery buns are my family's favourite.
2 (7g) sachets dried active baking yeast
1 teaspoon caster sugar
60ml warm water
750g plain flour
1 teaspoon salt
175g caster sugar, divided
3 eggs, beaten
60g butter, melted
150g dried currants or raisins
1 egg yolk
2 tablespoons water
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Method Prep:1hr › Cook:25min › Extra time:1hr30min › Ready in:2hr55min
Sprinkle the yeast over 60ml of warm water in a small bowl and stir in 1 teaspoon of sugar. The water should be no more than 40 degrees C. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
Sift together the flour and salt. Rub in 170g butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to the boil; remove from the heat and stir in 100g sugar. Cool until the milk is lukewarm, no more than 40 degrees C. Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough.
Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. Cover with a light cloth and let rise in a warm place (27 to 35 degrees C) until doubled in volume, about 1 1/2 hours.
Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining sugar and the currants. Roll up the dough to form a log, pinching the seam to seal.
Preheat an oven to 190 C / Gas 5. Grease a 20x30cm baking tin.
Cut the log into slices about 3cm thick. Place the slices in the prepared tin and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash.
Bake in the preheated oven until the buns are golden brown and the centres are set, about 25 minutes.