There's something magical about baking fresh buns at home, especially when they're infused with warm spices and studded with currants. These traditional spiced buns are perfect for cozy mornings or festive gatherings, bringing a comforting aroma and a delicious taste to your home.
Flour forms the base of our buns, creating the structure and body. We're using all-purpose flour for a balance of texture and tenderness. Sugar adds a hint of sweetness, while butter ensures richness and a soft crumb. Yeast is crucial for leavening, giving our buns their airy lift. Salt enhances all the other flavors, and the combination of cinnamon, nutmeg, and allspice fills each bite with warmth. Currants and mixed peel add bits of sweetness and texture, while an egg binds everything together. Finally, the icing sugar and milk glaze adds a sweet finish.
These spiced buns are wonderful served warm with a pat of butter or a dollop of clotted cream. Pair them with a hot cup of spiced tea, or enjoy them alongside a fresh fruit salad for brunch.
First, let's wake up the yeast. In a small bowl, dissolve the yeast in warm milk. You want the milk just warm, not hot, to gently coax the yeast into action. Let it sit for about 5 minutes until it looks frothy, like a mini science experiment.
Meanwhile, in a large mixing bowl, combine the dry ingredients: flour, sugar, butter, salt, and those lovely spices — cinnamon, nutmeg, and allspice. Mix them well so that the flavors are evenly distributed.
Create a little well in the center of your dry mix and pour in the frothy yeast mixture along with the beaten egg. Stir until a soft dough forms. It might be a bit sticky at first, but that's okay.
Turn the dough out onto a floured surface and start kneading. This is where the magic happens, transforming the dough into something smooth and elastic. It should take about 10 minutes of good kneading.
Place your kneaded dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about an hour. It should double in size. Patience is key here.
Once risen, punch down the dough gently to deflate it, and knead in the currants and mixed peel. Divide the dough into 12 equal parts and shape them into buns. Arrange them on a greased baking tray, giving them a little space to rise again.
Cover and let the buns rise for another 30 minutes. Meanwhile, preheat your oven to 375°F (190°C). Bake the buns for about 20 minutes or until they're a lovely golden brown.
While the buns are still warm, mix the icing sugar with a little milk to make a glaze and brush it over them. This gives a sweet, shiny finish that's hard to resist.
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