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