DIRECTIONS:
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Make up dough.
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Cover and leave to rise double.
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Then knock down and divide into two pieces.
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Spread the butter, brown sugar and currants.
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Roll out each piece of dough to a rectangle.
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Now fold the dough over in thirds.
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Give a quarter turn.
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Roll out and fold again.
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This is just as for making puffy pastry and serves to trap the currants
in the dough as well as giving flakiness to it.
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Now roll each rectangle out to 25cm by 20cm.
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Roll up as for swiss roll and cut pieces 2,5 - 5cm thick, depending on
how large you want the buns.
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Set on greased baking tray 2,5cm apart, so that when they have proved and
baked, they will be joined together.
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Allow 45 minutes for proving, dust with castor sugar and bake for 20 minutes
or so at 200 degrees celcius.
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Brush with milk and sugar glaze as they come from the oven.
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