Spiced currant buns

Spiced currant buns


Makes about 12 buns


  • 3 1/3 cups (500g) plain flour
  • 2 tsp instant yeast
  • 4 tbsp caster sugar
  • 1/2 tsp salt
  • 1 tsp mixed spice
  • 1/2 cup currants, soaked for at least 30 minutes in orange juice
  • 400ml milk
  • 1 tbsp butter

For the glaze

  • 1/4 cup (75ml) orange juice
  • 2 tbsp caster sugar
  • 1 tsp mixed spice


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.

Now is when you can get the kids really involved … Have them 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.

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Serving Suggestions


  • You can swap the currants with chocolate chips or leave them out entirely, if you prefer.
  • For a more chocolate-y twist, add a few tablespoons of cocoa to the mixture (add just a touch less flour in this case).
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder: You can follow Sophie on Local is LovelyFacebookTwitter or Pinterest.

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