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Preparing time: 15 min First rise: 1.5 - 2 hrs
Second rise: 1 hour
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Bake time: 15-20 min
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Ingredients
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Method
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200 ml milk (full fat or semi-skimmed)
3 cardamom pods
½ tsp cinnamon
2 cloves
¼ tsp grated nutmeg
a small pinch of saffron (I used 8 threads)
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In a small pan heat the milk, add the cardamom, cinnamon, cloves, nutmeg and saffron. Bring to the boil and set aside for an hour.
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23 gr fresh yeast (6 g dried yeast)
1 tsp caster golden sugar (from 50g below)
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When the milk is warm, remove the cardamom and cloves, pour the mixture over the fresh yeast, add the tea spoon of the sugar and mix to dilute the yeast and sugar. Set aside.
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450 g strong bread flour
100 soft unsalted butter
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Pour the flour into a bowl of the stand mixer equipped with the dough hook. Add the soft butter and rub into the flour.
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50 g golden caster sugar
½ tsp salt
½ tsp ground ginger
2 eggs
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Add the sugar, salt, ginger, eggs and dissolved yeast.
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Mix until you get a soft, elastic and shiny dough.
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Lightly oil a glass bowl and place the dough. Cover with foil and let it rest until it doubles in size. It takes 1.5-2 hours.
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Oil thinly the worktop and tip the dough out.
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130 gr dried currants
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Knead for a while then flatten the dough and spread the dried fruit.
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Knead the dough to spread the dried currants evenly in the whole dough.
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Line a baking tray with baking paper. Divide the dough into 16 equal pieces. Roll each piece into a ball.
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Place the balls on the baking tray, cover loosely with the plastic foil and set aside to let the dough rise about 1 hour or until each ball doubles in size.
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Note: I popped the dough balls covered with the foil into the fridge and kept them overnight. Two hours before baking, I removed them from the fridge and let them rise. The buns were light after baking and have the flavour developed thanks to cold rise.
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1 tbsp. plain flour
1 ½ tbsp. tepid water
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Preheat the oven to 200ºC.
Combine 2 tbsp. of plain flour with the water to make a stiff paste. Transfer the paste into a piping bag and cut off the tip of the bag.
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Pipe a cross on a top of each bun.
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Pop the buns into the oven and bake about 20 minutes or until deep golden brown.
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a jar of apricot jam, Seville oranges marmalade or a mix of 1 tbsp sugar and 1 tbsp water
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In the meantime, heat the marmalade, jam or boil the sugar and water. Brush the hot buns with it and transfer them on a wire rack.
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Serve warm with cold butter and cottage cheese.
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