Ingredients
3 cups plain flour
(500g)
2 tsp instant yeast
¼ cup caster sugar
½ tsp salt
1 tsp mixed spice
½ cup currants
soaked for at least 30 minutes in orange juice
400ml milk
1 tbsp butter
¼ cup orange juice
For the glaze (75ml)
2 tbsp caster sugar
For the glaze
1 tsp mixed spice
For the glaze
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 electric mixer with dough hook
- 1 large bowl
- 1 damp tea towel
- 1 baking tray
- 1 small saucepan
- 1 pastry brush
Instructions
- Combine the flour with yeast, sugar, salt, spice and currants. Heat the milk and stir though the butter until it melts. Add the wet ingredients to dry and bring together until you have a wet dough.
- Using the dough hook of an electric mixer or by hand, knead until you have a smooth dough.
- Leave the dough to rest in a large, oiled bowl (covered with a damp tea towel) for about an hour or until doubled in size.
- Pull small pieces of dough off and roll into nuggets about the size of a golf ball. Place these about 2cm apart on a baking tray. Cover and leave for another 30 minutes.
- Preheat the oven to 200°C (180°C fan-forced) and bake for about 10-15 minutes or until golden.
- Heat the glaze ingredients together in a small saucepan over high heat. Bring to the boil then reduce heat and let bubble away for a couple of minutes.
- Brush the rolls gently with this wash while still warm and sprinkle with the poppy seeds. Serve with butter jam.
Notes
Variation
You can swap the currants with chocolate chips or leave them out entirely, if you prefer.
Variation
For a more chocolate-y twist, add a few tablespoons of cocoa to the mixture (add just a touch less flour in this case).
