Ingredients:

• 3 cups – plain flour
• 1/4 oz – Dry yeast
• 2 tsp – Cinnamon powder
• 1/2 tsp – Nutmeg powder
• 1/4 cup – dried Currants
• 2 tbsp – Raisins
• 1 – Egg beaten
• 1 tsp – salt
• 1/4 cup – Sugar
• 2 tbsp – margarine
• 1/4 cup – Milk
• 1/2 cup – warm water
• For glaze:
• 1 – Egg yolk
• 1 tbsp – water
• For cross on top:
• 1/4 tsp – vanilla essence
• 1 tsp – Milk
• 1/4 cup – icing Sugar
• 1 – Egg white

Method:

1. Sift flour, nutmeg and cinnamon together.
2. Set aside.
3. Heat the milk.
4. When it comes to a boil add salt, sugar and butter.
5. Stir well and cool till lukewarm.
6. Dissolve the yeast in warm water and rest for 10 mins.
7. Add the yeast mixture to the milk and rest for another 5 mins.
8. Add beaten egg in the milk.
9. Add flour mixture slowly to the milk, stirring to form a soft dough.
10. Fold in currants and raisins.
11. Cover and keep in warm place for 2 hours.
12. The dough should be double its size within that duration.
13. Punch the dough.
14. Divide into 12 equal pieces and shape into round buns.
15. Place them on a greased baking sheet.
16. Cover and let it rise at warm room temperature for 45 mins.
17. Cut an ‘x’ into the dough.
18. Mix egg yolk and water for glaze.
19. Brush the mixture on top of buns.
20. Bake the buns for 15 mins at 180-190 centigrade.
21. Cool on wire racks.
22. Make icing by beating the ingredients for icing.
23. Put icing on buns and serve.

Recipe courtesy of Maria Dsouza