Smallest has been playing shops a lot recently and we've been playing bakeries and singing '5 Currant Buns' so when he wanted to do a midweek bake it was an obvious choice. These little buns are more ready than cake, so they're great for snacks on the go, but are not too sweet to be eaten for breakfast either.
This recipe makes 8 small buns, but could easily be doubled.
125g plain flour
125g strong white bread flour
Pink of cinnamon (1/8th tsp if you have the measure)
1/2 tsp salt
1/2 tbsp yeast
25g soft butter
1 small egg
Stir together the flours, cinnamon, salt, yeast, butter and egg in a large mixing bowl or stand mixer.
Slowly add the milk and stir then get your hands in and squish it all into a nice ball of slightly sticky dough. Tip in the currants and squash them into the dough. Kneading the dough in the bowl like this will prevent too much mess.
Leave the dough in the mixing bowl, cover with cling film or a clean tea towel and leave it to prove for a couple of hours.
Cut the proved dough into 8 equal pieces. Roll these into small balls and place them on a non-stick baking tray (no need to grease or line) leaving a little space between them. Press down the tops of the buns lightly to make sure no currents are left on the surface to burn in the oven.
Cover the buns again and leave for another hour. Pre-heat the oven to 220°.
Once the second prove is over bake the buns in the oven for 20 minutes. After the first five minutes you need to pop a sheet of tinfoil loosely over the top of the buns or the tops will burn.
Once baked the buns will have grown a little in size and be golden on top. Sprinkle with caster sugar (optional) and serve with butter and jam or try them the dutch way with no sugar and some cheese.