Friday, May 28

Currant buns


Twelve currant buns in the Frilly Hills' Shop
Round and fat with pink icing-on-the-top
Along came friends with an appetite one day
Took a currant bun and ate it right away.....

Forgive the indulgence - but when I was making these I kept singing this little ditty to myself.  It made me happy.  There's something about baking that's so therapeudic for me.  The mixing, kneading (OK, watching the kitchenaid knead mostly...) the rising, the fun knocking back, the shaping, the baking, the glorious smell and then the adornment or eating it warm... slightly addictive.

This recipe is the same as that as the finger buns except I added currants, shaped them differently and of course used different icing.  So they are light and fluffy and are absolutely delicious either on their own or with cold butter. mmmm butter.

They go well in the school lunch but really, are total winners for afternoon tea on a weekend afternoon inside in this really dreary rainy weather us Sydneysiders are having.. so put it on your weekend baking list - you won't be disappointed!  

475g plain flour
35g milk powder (or 160ml of lukewarm milk and omit water further down)
75g caster sugar
2 1/2 tsp instant dry yeast
1 egg, lightly beaten
150ml lukewarm water
40g butter, cubed   
1/2 cup currants (optional) 

In a bowl, add the flour, milk powder(If using milk, don't add now) currants, sugar and yeast

Add water (or milk) and egg whilst and then cube by cube knead in the butter.  The mixture will become soft and elastic-like.  Place in a bowl with some clingfilm over the top and place in a warm draft-free place until it doubles in size (can take about 2-3 hours if it's particularly cold, or place it about 1-2 metres away from your heater!)

When it has doubled, take it out of the bowl and knock back the dough (i.e. a quick knead to expel most of the bubbles and then divide into twelve balls - place onto greased tray and again, cover with clingfilm and allow to rise for about an hour.
Preheat your oven to 190 degrees c (170 fan forced)  Place your buns in there for about 15-20 minutes until browned on top.

Mix this icing by sifting 1 cup icing mixture in a bowl, add a few drops of food colouring (I've used Queen brand rose colouring) and then a tsp or two of milk and mix through with a fork until it becomes a runny, yet thick consistency - like that of honey.
With your fork, drop the icing over the buns in a swirling motion.  Or if you like loads of icing, spread it on with a knife and let it ooze down the sides!

Submitting this one to yeastspotting for sure!
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