email this pageIngredients
3 1/2 cups all-purpose flour, divided, plus more if needed
1/3 cup granulated sugar
1 package (2 1/4 teaspoons) yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup 2% low-fat hot milk (120F to 130F)
6 tablespoons unsalted butter, room temperature, cut into pieces
2 large eggs
3/4 cup dried currants
Glaze:
1 large egg
2 teaspoons milk
Icing:
3/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
2 teaspoons freshly squeezed lemon juice
Milk, if needed
Instructions
1/3 cup granulated sugar
1 package (2 1/4 teaspoons) yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup 2% low-fat hot milk (120F to 130F)
6 tablespoons unsalted butter, room temperature, cut into pieces
2 large eggs
3/4 cup dried currants
Glaze:
1 large egg
2 teaspoons milk
Icing:
3/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
2 teaspoons freshly squeezed lemon juice
Milk, if needed
1. Combine 3 cups flour, granulated sugar, yeast, salt, cinnamon and ginger in a large bowl. Add hot milk, butter and eggs; beat well with a wooden spoon for 2 to 3 minutes.
2. Spread remaining 1/2 cup flour on work surface and scrape dough onto it. Knead in flour and continue kneading about 8 minutes or until the dough is smooth, elastic and only slightly sticky.
3. Knead in the currants to distribute them evenly. Shape into a ball. Coat a 3-quart bowl lightly with oil or cooking spray and place dough in the bowl. Turn dough to coat all surfaces. Cover tightly with plastic wrap, and let rise at room temperature until dough has doubled in bulk, about 1 1/2 hours. Test dough by pressing it with a fingertip; the depression should remain when you remove your finger.
4. Line a large cookie sheet with cooking parchment or coat the pan lightly with cooking spray. Turn dough out onto work surface and pat gently to remove air bubbles. Divide dough into 12 even pieces and cover loosely with a kitchen towel; let stand for 10 minutes. Shape each piece of dough into a ball, pinching the seams securely. Place dough balls on prepared sheet seam side down, spacing them about 3 inches apart. Cover loosely with a kitchen towel, and let buns rest at room temperature for 30 minutes.
5. Make the egg glaze by beating the egg and milk with a fork in a small bowl.
6. Preheat the oven to 400F. When the buns have rested for 30 minutes (they will not have doubled in size), snip an X in the top of each with sharp scissors, making the cuts about 2 inches long and 1/2 inch deep. Brush with egg glaze and let rest, uncovered, 15 minutes. Place pan in the oven on the center rack and bake about 20 minutes or until buns are a rich brown color. Rotate pan front to back about halfway during baking. Transfer buns to cooling racks.
7. When buns are almost cool, prepare icing. Whisk confectioners’ sugar, vanilla and lemon juice together in a small bowl to make a mixture thick enough to hold its shape and not be runny. Add milk by droplets if icing is too thick. Scrape icing into a zip-top bag and seal the bag. Snip off a corner of the bag with scissors to make a small (1/8-inch) opening. Pipe a cross of icing onto each bun. Serve once icing has set. Yield: 12 buns.
By Greg Patent, "Relish the American Table," April 9, 2006.
Nutritional Information
2. Spread remaining 1/2 cup flour on work surface and scrape dough onto it. Knead in flour and continue kneading about 8 minutes or until the dough is smooth, elastic and only slightly sticky.
3. Knead in the currants to distribute them evenly. Shape into a ball. Coat a 3-quart bowl lightly with oil or cooking spray and place dough in the bowl. Turn dough to coat all surfaces. Cover tightly with plastic wrap, and let rise at room temperature until dough has doubled in bulk, about 1 1/2 hours. Test dough by pressing it with a fingertip; the depression should remain when you remove your finger.
4. Line a large cookie sheet with cooking parchment or coat the pan lightly with cooking spray. Turn dough out onto work surface and pat gently to remove air bubbles. Divide dough into 12 even pieces and cover loosely with a kitchen towel; let stand for 10 minutes. Shape each piece of dough into a ball, pinching the seams securely. Place dough balls on prepared sheet seam side down, spacing them about 3 inches apart. Cover loosely with a kitchen towel, and let buns rest at room temperature for 30 minutes.
5. Make the egg glaze by beating the egg and milk with a fork in a small bowl.
6. Preheat the oven to 400F. When the buns have rested for 30 minutes (they will not have doubled in size), snip an X in the top of each with sharp scissors, making the cuts about 2 inches long and 1/2 inch deep. Brush with egg glaze and let rest, uncovered, 15 minutes. Place pan in the oven on the center rack and bake about 20 minutes or until buns are a rich brown color. Rotate pan front to back about halfway during baking. Transfer buns to cooling racks.
7. When buns are almost cool, prepare icing. Whisk confectioners’ sugar, vanilla and lemon juice together in a small bowl to make a mixture thick enough to hold its shape and not be runny. Add milk by droplets if icing is too thick. Scrape icing into a zip-top bag and seal the bag. Snip off a corner of the bag with scissors to make a small (1/8-inch) opening. Pipe a cross of icing onto each bun. Serve once icing has set. Yield: 12 buns.
By Greg Patent, "Relish the American Table," April 9, 2006.
Per bun: 270 calories, 7g fat, 6g prot., 46g carbs., 1g fiber, 220mg sodium.
