Third Class Current Buns
List of Ingredients
Currant Buns
A staple of an English tea, these buns would have pleased the palates of the many British emigrants traveling in third class.
1/4 cup lukewarm water-1/2 cup granualted sugar-1 pkg active dry yeast (1 tbsp)-3 1/2 cups all-purpose flour-1/2 tsp salt-3/4 cup warm milk-1/4 cup butter, melted-2 eggs-1/2 cup currants-2 tbsp icing sugar-1 tbsp water
In a small bowl or measuring cup, combine warm water and 1 tbsp of the sugar; sprinkle yeast over top. Let stand for 10 minutes or until frothy.
Meanwhile, in large bowl, blend together remaining sugar, flour, and salt. In small bowl, whisk together milk, butter, and eggs. Stir in yeast mixture until combined.
Make well in dry ingredients; using wooden spoon, stir in yeast mixture until soft dough forms. Turn out onto lightly floured board. Knead for 8 minutes or until dough is smooth and elastic.
Transfer dough to large greased bowl, turning to coat. Cover with plastic wrap and let rest in a warm place for 1 hour or until doubled in bulk. Punch down; turn out onto floured surface; knead in currants. Shape into a 12-inch long log. Cut dough into 12 equal pieces.
Roll pieces of dough into smooth, seamless balls. Place buns on greased baking sheet leaving about 2 inches between each bun. Cover loosly and let rest for 30 minutes
Bake in 400 F oven for 15 minutes or until golden brown. Stir together icing sugar and water; brush over warm buns; let cool on rack.
Makes 12 buns.
Recipe
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