They came out really well:
So I thought I’d post the recipe here.
|250ml whole milk
50g unsalted butter
500g strong white flour
30g caster sugar
7g sachet fast acting yeast
1 large egg, beaten
Veg oil for greasing
Additional melted butter for brushing over the buns
|150g light brown sugar
3tbsp cinnamon, ground
60g softened unsalted butter
|75g soft cheese
125g icing sugar
2tbsp whole milk
- Put the milk and butter into a small pan over a low heat. Warm until the butter has melted. Allow the mixture to stand until it is just lukewarm.
- In a large bowl, mix together the flour, sugar, yeast & salt.
- Add the milk mixture & the egg, and mix to form a soft dough.
- Knead on a lightly floured surface for 10 minutes or until smooth & elastic. Put the dough ball into a lightly oiled bowl, cover with cling film and leave to prove for an hour or until it has doubled in size.
- Grease a 23x33cm high sided baking tray.
- Place the dough on a lightly floured surface & roll out until it measures 40x50cm.
- To make the filling, mix the sugar and cinnamon. Spread the very soft butter over the dough and then sprinkle over the sugar & cinnamon mix followed by the currants.
- Starting from the long edge, roll into a tight log. Trim the ends and then cut into 16 equal portions and place in the greased tin. Don’t worry, they will expand to fill the tray!
- Cover the tray with cling film and leave to rise for 45minutes.
- Preheat the oven to 180C / 160Fan / GM4. Brush the buns with melted butter and pop them in the oven for 30 minutes or until golden. To prevent burning, you may need to cover the rolls with foil for the last 5-10 minutes.
- Mix all the topping ingredients in a bowl until smooth. Allow the buns to cool slightly, then drizzle the topping over the rolls or spread to coat evenly.
- Serve warm and enjoy!