They are a classic tea-time treat and are enjoyed from Britain to New Zealand.England's answer to the cinnamon bun is sweet but spiced with a bit of dried fruit to bring it all together.
Step 1: The milk and butter should be warm on the stove.
It helps a lot to cut the butter into small pieces first.It should be warm to the touch, but not so warm that you can't put your finger in it.If you leave it on too long and it gets hot, set it aside for a minute or so to cool.
Step 2: In a large mixing bowl, whisk together sugar, yeast, salt, and sugar.
Break up clumps of flour and make sure the ingredients are distributed evenly throughout the flour mixture.It's okay if you don't have instant or quick-acting yeast.The rises later in the recipe will take a bit longer.
Step 3: Pour the milk/butter mixture and beaten egg into a well in the center of the flour mixture.
This allows you to more evenly mix in everything, folding the flour slowly into the wet ingredients, instead of pouring it all on top and trying to mix it in this way.
Step 4: The dough should be mixed with a wooden spoon.
Once everything is well mixed, turn the dough out onto a lightly-floured surface and begin kneading.Stand over the dough to do so.Pull up a third of the dough and fold it into a ball.Push the dough firmly into the center of your hand.Pull up another third after rotating the dough ball and pressing it down.If you don't have a smooth, shiny dough, repeat for 10 minutes.If you have a stand mixer, you can use the dough hook attachment instead of kneading.It should take 4-5 minutes.
Step 5: To rise for an hour, place the bowl in a lightly greased bowl.
A warm spot helps promote yeast growth.When done, the dough should be twice as high as it was when you started.If you want to eat the buns tomorrow, you can chill the dough to slow the rising process.It will take about 12 hours in the cold for it to lose some of its strength.
Step 6: There is a baking sheet.
A small amount of butter or cooking spray will do the job.If you're planning on making a lot of smaller buns, you may want a bigger pan.
Step 7: Flatten and roll the dough.
To flatten the dough, use a rolling pin.It should be about a foot on it's longest side.
Step 8: Spread the butter evenly on the dough.
Butter in a room is perfect.The butter should be spread evenly on the dough.
Step 9: Spread the butter evenly with the mixture of brown sugar, currants, and cinnamon.
It's a good idea to leave a little space between the dough and the mixture.If you want a richer, more molasses-like flavor, you can easily substitute dark brown sugar.
Step 10: You have to roll the dough up along the long side.
You want to leave a long, skinny roll of dough.To anchor it down, press one long side into the countertop.Try to keep it as tight as possible by rolling the other side towards you.Dust dough with flour if it sticks to your hands.
Step 11: To make nice rounds, cut the roll in half.
If you want more than nine buns, you can cut them smaller.As you cut, don't press down on the roll.If you push the blade forward, you can cut through the dough.
Step 12: Roll the rolls in your dish for another 30 minutes.
Set them in the dish so that they don't touch each other.When they have risen enough, you will know they are ready to cook.The buns should be in a warm place.It's also a good time.
Step 13: The buns should be cooked for 25 minutes at 400F.
You can take them out once the tops are beautiful and golden.If the fruit is starting to burn, cover the pan of buns with a sheet of aluminum foil for the last few minutes.
Step 14: If you want to eat while still hot, apply your glaze right out of the oven.
The best time to bake the buns is the day they are baked.When they are still hot, apply your favorite sweet glaze.Don't feel bad?You can simply serve with powdered sugar.
Step 15: For a traditional treat, try a simple, classic royal icing.
All you need is water, icing sugar, and an egg white.You can make a delicious icing with these.Simply add the following together with a wooden spoon: 2 cups icing sugar and 1 egg white.
Step 16: There is a creamy milk-sugar glaze.
If cooked long enough, this icing will have a slightly more intense flavor.To make it, simply warm milk and sugar on low heat.Spread over warm buns with a kitchen brush or spoon.If you have demerara sugar, you can sprinkle it over this glaze for a little crunch.
Step 17: A light orange or lemon glaze can be used to complement the buns.
This is more and more common in English bakeries.If you want to get a light, but decadent, citrus flavor from the icing recipe listed above, you can simply grating 1/2 of the orange or lemon zest.
Step 18: A simple, easy glaze can be created by dusting powdered sugar out of the oven.
The sugar won't need much heat to melt if it's applied early enough.It can lead to a light, simple, and instant glaze.
Step 19: You can make a glaze out of your favorite jam.
If the buns are still hot, add this fruity glaze to them.The bite of apricot jam is heavenly.If the jam is hard to spread, even over the hot buns, add a splash of water and microwave for a few seconds.
Step 20: spicing the dough instead of just filling would be better.
It can lead to a much more nuanced bun, and prevent overly strong bites of spice by more evenly distributing it throughout the entire bun.If it smells good, it will taste good as well.Add the following to the dough after the milk and egg: lemon juice, pumpkin pie spice, cinnamon, ground cloves, allspice, and/or cardamom.
Step 21: You can get more sweet treats by adjusting the sugar in the recipe.
Remember that you need some sugar to help feed the yeast.How much sugar you add is up to you.Do you want more "spiced" buns?It's best to stick to a small amount.The sweeter dessert buns can take up to 2 liters of sugar.There are many recipes on the internet, but the basics are easy to change.
Step 22: For a richer dough, try using more butter.
Butter leads to richer doughs.There are a number of recipes that call for a certain amount of butter in the total recipe, 5 in dough and 3 for the filling.If you want to make it a bit more decadent, you can add an extra 1-2% of butter to the milk.
Step 23: You can put dried fruit in the center.
They are the most common fruit for a bun, but they aren't the only options.Other popular fruits include dried cherries.
Step 24: The fruit should be put into the dough instead of the rolls.
It ensures that the fruit doesn't burn, even though they may lose some of their spiral shapes.After the dough is almost done mixing and baking, add the dried fruit.