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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small saucepan, heat milk to very warm, but not hot (110°F if using a candy thermometer). Fit an electric mixer with a dough hook. Pour warm milk in the bowl of mixer and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes. | 2. With mixer running at low speed, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually add flour, dough will be wet and sticky, and continue kneading with dough hook until smooth, about 5 minutes. Detach bowl, cover with plastic wrap and let the dough "rest" for 30-45 minutes. | 3. Return bowl to mixer and knead until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator (see note at right if you're in a hurry). Excess moisture will be absorbed by the morning. | 4. Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours. | 5. In the meantime, pre-heat oven to 400° F. | 6. When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350° F, then Bake until golden brown, about 15 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	cup		148.84	11.6632	7.686	7.9788
yeast	2	tablespoons		66.6	7.3512	8.5968	0.324
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
salt	2	teaspoons		-	-	-	-
butter	1/3	cup	melted cooled	456.0	20.951999999999998	14.248	38.4
cinnamon	1	teaspoon		-	-	-	-
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994
egg	4			286.0	1.44	25.12	19.02
flour	5	cups		2891.4	633.0269999999999	47.005	11.218
currant	1 1/3	cups		94.08	22.9675	2.0907	0.6123
egg white	1			17.16	0.2409	3.597	0.0561
confectioner ' sugar	1 1/3	cups		-	-	-	-
lemon zest	1 1/2	teaspoons	chopped	-	-	-	-
lemon extract	1/2	teaspoon		0.47	0.16	0.015	0.003
milk	1 -2	tablespoon		148.84	11.6632	7.686	7.9788

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.