Categories: Sweet Breads
Ingredients
- 1/4 cup dried currants, soaked overnight in rum, orange juice or both to cover
- 2 1/4 tsp. (1 envelope) active dry yeast
- 1/4 cup PLUS 3 Tbsp. sugar divided use
- 3 Tbsp. warm water
- 1 cup PLUS 2 Tbsp. warm whole milk, divided use
- 1 egg
- 1/2 cup unsalted butter, melted, divided use
- 1 tsp. kosher salt
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground ginger
- 1/8 tsp. Plus a pinch ground nutmeg, divided use
- 3 1/2 cups all-purpose flour, plus more as needed
- 1/2 tsp. vanilla extract
Directions
- Drain currants; pat dry with paper towels.
- In a small bowl, whisk yeast and a pinch of sugar into the warm water. Let rest until creamy, about 5 minutes. In a large bowl, mix together currants, 1/4 up of the sugar, 1 cup of the milk, the egg, 6 Tbsp. butter, salt, cinnamon, ginger and 1/8 tsp. nutmeg. Stir in yeast mixture. Stir in enough of the flour to form a sticky dough.
- Turn out onto a lightly floured surface and knead, dusting with flour as needed, to form a smooth, soft dough, about 4 minutes.
- Brush a large bowl with some of the remaining butter. Settle in dough ball. Cover bowl with plastic wrap. Let rest until double, about 1 1/2 hours. Punch down dough to deflate.
- Cut dough into 20 portions. Shape each into a ball, pulling the tops smooth and tucking any raggedly bits under. Set balls on 2 buttered baking sheets.
- over buns with plastic wrap. let rest until puffy, about 30 minutes. Brush tops with butter.
- Slide into a 400 degree oven; bake until golden 13 to 15 minutes.
- For the glaze, het the remaining 2 Tbsp. milk and remaining 3 Tbsp. sugar to a boil. Boil 1 minute. Stir in vanilla and a pinch of nutmeg.
- Brush rolls with glaze, twice.
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makes 20 buns