Hot-spice buns. Classic spice buns, don’t know if they will have a cross
on top this year. Amounts +- equal as in “spice bun” recipe by E. David.
- 500 g bread flour
- 1 small teaspoon ground cinnamon
- some freshly ground pepper
- some grated nutmeg
- 1 teaspoon salt
- 250 g milk
- 25 g fresh yeast
- 2 eggs
- 60 g cane sugar
- 60 g butter
- 125 g currants
- some milk for glazing
1. Mix flour, spices and salt in a bowl and put for some minutes (2-3)in the oven at lowest temp.
Make a well in the flour; crumble the yeast with a little flour and add half of the milk. Mix the milk and some flour to a smooth paste.
Add the sugar and eggs. Mix all together, add remaining milk as needed to obtain a soft dough. Turn out on work surface, knead for 1 minute and add the butter piece by piece.
Knead well in between, all butter should ‘disappear’ in the dough. As last ingredient add the rasins/currants. Knead lightly to distribute them in the dough.
Leave to rise until doubled in size (probably will need more than one hour).
2. Turn out the dough and divide in 24 pieces. Not all the same size here (and 25).
Form each one into a small ball and put on a greased baking tin.
Leave to rise +- 1 hour.
3. Bake in a preheated oven at 190 C for about 22 minutes. Before a cross cut should be made with the back of knive on top of each bun. Additionally the cross can be emphasized with a flour water paste. Much fiddling adding little taste imo.
Glaze with a milk-sugar mixture (half-half).
Leave to cool on a wire rack.