1 lb plain flour
1 level teaspoon caster sugar
1 oz fresh yeast (or 1 level tablespoon dried yeast)
1/4 pint lukewarm milk
2 fluid oz warm water
1 level teaspoon each of salt and mixed spice
2 oz caster sugar
2 oz melted butter
1 beaten egg
1 oz currants
1-2 oz chopped mixed peel
Grease and flour two baking trays and preheat oven to 190C. Sift 4 oz of the flour with the sugar. Crumble in the yeast and stir in the milk & water. Leave the mixture in a warm place for 20-30 mins until frothy.
Meanwhile sift the remaining flour with the salt & spice. Add the sugar. Stir the melted butter together with the egg into the risen yeast mixture. Gradually fold in the flour, currants and peel. Knead the dough on a floured surface until perfectly smooth. Divide into 12 pieces and shape into buns. Set the buns well apart on the prepared trays and leave them in a warm place until doubled in size. Make two cuts on the top of each bun to form a cross.
Bake just above the centre of the oven for 15-20 mins. Leave the buns to cool on a wire rack; while still warm brush them with a glaze made from 1 1/2 oz caster sugar dissolved in 2 tablespoons water.
