Currant buns.

No it's not about rhyming slang.
When I was a kid and even a bit older the local bakery sold these, no sultanas or raisins, just currants.
The bun itself was quite spicy, not sure what spice it was, but I used to pile butter on these about a quarter inch thick and they were really tasty.
Can't seem to get anything close to them these days, we get hot cross buns year round but they are not the same, even tried those Yorkshire tea cakes, but a bit bland and nothing like the old spicy currant bun I remember.

Anyone got a good recipe?
But fairly straight forward.
I'm not much of a cook but I don't mind messing around if it's worth while, I'm guessing yeast might be involved, but I've made bread so that is not a problem.

 

My grandfather and great-grandfather were bakers and I've got their recipe books. They wrote them out themselves. I'm sure there's a currant bun recipe in there.
Mind you the ingredients would be in the amounts they used in the bakery, and would probably make several dozen buns !

 

This looks like the closest to my original recipe, but use currants only, not mixed, dried fruit, and no need for crosses.
Easy hot cross buns recipe | BBC Good Food

 

For some reason I can't work out how I get to see the recipe, keeps wanting me sign in or pay for some magazine.

 

There you go.....

Ingredients
For the buns

• 500g strong white bread flour
• ½ tsp salt
• 2 heaped tsp mixed spice
• 50g caster sugar
• 50g butter , chopped into cubes
• 200g mixed dried fruit
• 7g sachet easy-blend dried yeast
• 200ml milk
• 2 eggs

For the crosses & glaze

• 3 tbsp plain flour
• honey or golden syrup, for brushing

Method

• STEP 1
  
  
  Tip the flour into a bowl and stir in the salt, mixed spice and sugar.
  
  
• STEP 2
  Rub in the butter with your fingertips. Stir in the dried fruit, then sprinkle over the yeast and stir in. Gently warm the milk so it is hot, but still cool enough to put your finger in for a couple of seconds. Beat with the eggs, then pour into the dried ingredients.
  
  
• STEP 3
  Using a blunt knife, mix the ingredients to a moist dough, then leave to soak for 5 mins. Take out of the bowl and cut the dough into 8 equal pieces.
  
  
• STEP 4
  Shape the dough into buns on a floured surface. Space apart on a baking sheet, cover loosely with cling film, then leave in a warm place until half again in size. This will take 45 mins-1 hr 15 mins, depending on how warm the room is.
  
  
• STEP 5
  When the buns are risen, heat oven to 220C/fan 200C/gas 7. Mix the flour with 2 tbsp water to make a paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun.
  
  
• STEP 6
  Bake for 12-15 mins until risen and golden. Trim the excess cross mixture from the buns , then brush all over with honey or golden syrup. The buns will keep fresh for a day. After that they are best toasted and served with butter.
  

 

Thanks, I'll definitely give a go on the next wet day .
Need to get some mixed spice.

 

My tip would be to soak the dried currants in your spirit of choice overnight. Rum, brandy,whisky are all good or Cointreau etc

Then you can also drink the remains of the delicious currant soak as chefs bonus

 

Don't encourage him!!

 

That sounds like a good idea.
Cheers.

 

Well I made some, took ages for the yeast to get going.
Not tried them yet but I'll either eat them or end up asking for suggestions about rock plants.

Didn't have anything to glaze them with.

 

I've just tried one, they taste good but I think there is definitely a yeast problem.
They are really heavy and haven't risen enough.

I used a sachet of dried yeast but I had a feeling it wasn't working.
I'll try again but get the yeast started a bit before hand, I used to have the same problem when I was making bread.
Dried yeast seems to take ages to get going.

In the mean time watch out for low flying sparrows.

 

The fox appears to love them, he's taken two already this evening.

 

Good on you for giving it a go. They look good to me, cut in half, warmed in the toaster and lashings of real butter.

 

@pete, I prefer yeast recipes that have an egg in them because the eggs add additional "lift" I sub an egg for the equal amount of other liquid in the recipe.

Or you could add a spoonful of baking powder.

 

There was 2 eggs in the recipe Lori ,the yeast I used was 12 months out of best before date, but I put some in a bottle with warm water and sugar this morning and it very quickly got going, so I don't think it was a yeast problem.