Ingredients:

• 800 g – Flour
• 20 g – Active Dry yeast
• 200 g – Sugar
• 1 litre – Milk
• 1/2 tsp – Salt
• 1 tsp – Cinnamon powder
• 1/2 tsp – Nutmeg powder
• 200 g – Black Currants
• 20 g – Candied peel
• 200 g – Butter
• 3 – eggs beaten.

Method:

1. Mix the yeast with 1 tsp sugar and 1/2 litre warm milk.
2. Strain and mix with 300 g flour.
3. Knead and cover with a towel and keep aside for 1 hour.
4. Mix the remaining flour with sugar, salt, cinnamon, nutmeg, currants, candied peel, remaining milk, butter and egg, and the reserved dough .
5. Knead well.
6. Cover with a towel and set aside in a warm place for 2 hours or until the dough doubles in size.
7. Now take small portions of the dough and shape into round buns.
8. Place on a greased and floured baking tray allowing sufficient room for the buns to spread.
9. Make a cross indent on the top of each bun with a knife.
10. Now brush then with beaten eggs and sprinkle some sugar.
11. Bake in a hot oven for about 30 minutes until golden brown.
12. Let it cool and serve.
13. Recipe Courtesy: Anglo-Indian Recipes.

Recipe courtesy of Bridget White