-
1
Pour the warm water into the bowl of a standing electric mixer, add the yeast and granulated sugar, and let the yeast proof until bubbly on the surface, about 10 minutes.
-
2
Meanwhile, in a medium saucepan, heat the 2 cups of milk until very warm (120 to 130 degrees F).
-
3
In another pan, melt the butter.
-
4
Set aside 1/4 cup for brushing the pans.
-
5
When the yeast is bubbly, fit the electric mixer with a dough hook or paddle.
-
6
Add all of the flour, the brown sugar, warm milk, eggs, and the 1 1/4 cups melted butter and beat on low speed for 10 minutes.
-
7
Oil a large bowl and place the dough in it, turning it in the bowl to coat on all sides.
-
8
Cover and let rise in a warm, draft-free place until doubled in volume, about 1 1/2 hours.
-
9
Brush two 8-inch springform pans, 2 inches deep, with the reserved 1/4 cup of melted butter.
-
10
Make the filling: In a bowl, stir together the brown sugar, currants, and cinnamon.
-
11
Once the dough has doubled, punch it down with your hands.
-
12
Divide the dough into 2 equal portions.
-
13
On a clean, dry, lightly floured surface, roll out each piece of dough into a rectangle 8 x 12 inches.
-
14
Sprinkle half the filling over each piece of dough, leaving a 1-inch border on all sides.
-
15
Starting with the long side of the dough closest to you, roll each piece of dough into a cylinder, pinching the seam closed.
-
16
Cut each roll into 6 equal slices and place the slices, cut side up, with the sides touching, in the prepared springform pans.
-
17
Brush the surface of the buns with the remaining 1/4 cup of milk.
-
18
Let the buns rise in the pans until almost doubled in size, about 30 minutes.
-
19
In the meantime, preheat the oven to 350 degrees F.
-
20
Bake the buns for about 45 minutes, until golden and a toothpick inserted into the center of one of the buns comes out clean.
-
21
Cool in the pans 10 minutes.
-
22
Serve warm.
-
23
To store, wrap the buns well in plastic, then store in the refrigerator for up to 3 days.
-
24
To reheat, remove the plastic wrap; then wrap the buns in aluminum foil.
-
25
Reheat in a preheated 350 degree F oven for about 10 minutes, or until heated through.
