Thursday, April 28, 2011


For the dough
450 – 500 grams flour
200 ml lukewarm milk
125 ml lukewarm water
2 ½ teaspoon active dry yeast
1 tablespoon sugar
60 grams sugar
½ teaspoon salt
60 grams butter, melted
¼ teaspoon allspice
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 eggs
100 grams currants
50 grams diced citron
For the egg glaze
1 egg
For the lemon glaze
150 grams powdered sugar
1 teaspoon grated lemon peel
1 ½ tablespoons milk

Combine 125 grams of flour, milk, water, yeast, and 1 tablespoon sugar. Beat with an electric mixer until combined and set in a warm place until frothy. Add in the remaining sugar, salt, melted and cooled butter and spices to the sponge. Beat in the eggs, one at a time. Add 125 grams of flour once again and beat for 5 minutes with electric mixer. Gradually add in the remaining flour, currants, and diced citron.
Turn out onto floured surface and knead until smooth and elastic (about 10 minutes). Place in a greased bowl, turning to grease top of dough. Cover with a clean kitchen towel and set in a warm place until doubled in size. Punch down the risen dough and turn it out onto lightly floured surface and knead lightly for 2 minutes. Divide the dough into 24 equal parts and shape into buns. Place well apart on a greased baking sheet. Cover and let rise until almost doubled in size (about 30 minutes). Make a cross on each bun with a razor blade or a very sharp knife.
Brush with egg yolk beaten with 1 tablespoon of water. Bake in a preheated oven at 190˚C for 15-20 minutes or until golden in colour. Let them cool on a wire rack. If desired, mix the ingredients for the glaze and drizzle it over the buns in a cross design.