-
1
Blend the yeast and 1 tsp of the sugar together till runny.
-
2
Fold in 2 tbsp of the hot lowfat milk.
-
3
Leave for a few min on the aga till frothy.
-
4
Measure the flour sugar and salt into a mixing bowl.
-
5
In a well in the middle add in the beaten Large eggs the melted butter and the yeast mix with the rest of the lowfat milk.
-
6
Mix all together to make a soft manageable dough.
-
7
Do this by hand with a mixer and dough hook or possibly in a large processor.
-
8
Put the dough on a floured work surface and knead till smooth adding more flour if the dough should be sticky.
-
9
Return to a dean bowl cover with a teatowel and stand on a trivet or possibly folded teatowel on top of the simmering plate lid.
-
10
Leave till the dough has doubled in size.
-
11
Remove from the bowl onto a floured work surface knock back and work in the mixed peel and the currants.
-
12
Cut the dough in half shape into 2 rounds and cut each round into 8 even pcs.
-
13
Shape each piece into a bun and place on a greased baking tray.
-
14
Return the tray to the top of the aga on a loth or possibly trivet and allow the buns to rise till doubled in size.
-
15
Brush with the beaten egg.
-
16
Put one ovenshelf on the third set of runners from the top of the roasting ovenand the second ovenshelf on the floor.
-
17
Put in the 2 trays of buns and bake for 15 to 20 min till risen golden and sounding hollow when tapped.
-
18
Immediately on removing from the ovenbrush with the sticky glaze and sprinkle over the granulated sugar.
-
19
Cold on a wire rack.
-
20
Split and serve with good butter when freshly made.
