1kg of plain flour
50g freeze-dried yeast I use a generous tbsp
500ml warm milk
150g dried currants
200g softened butter
2 tbsp castor sugar
pinch of salt
4 eggs
2 tsp mixed spice
1tsp nutmeg
2 tsp cinnamon
Flour and water or pastry for crosses
Mix the spices, sugar with the flour, and rub the butter in as if making pastry.
Make a well in the bottom, and add half the warmed milk and sprinkle the yeast over the top.
Cover with a little flour and leave in a warm place until it starts to bubble.
Add the currants, and eggs and mix to a smooth dough with the rest.
Knead for a few mins and put to prove for 1-2 hours.
Knock back the dough and form into 24 buns
Place on a baking sheet and either lay pastry crosses over the top or pipe flour and water crosses.
Heat the oven to gas mk 6, 170C fan oven and allow to prove until risen.
From memory think they take about 15-20mins to cook.
We slice them and freeze, and then when we fancy a toasted bun, they are there ready to toast.
Mix to a smooth dough