Ingredients Jump to Instructions ↓

  1. 2 tb Dry yeast

  2. 3/4 c Warm water

  3. 1/2 c Vegetable oil

  4. 1 ts Salt

  5. 1/4 c White sugar

  6. 2 tb White vinegar

  7. 1 ts Baking powder

  8. 1 ts Cinnamon

  9. 1/2 c White flour

  10. 1/2 c Flour for kneading

  11. 2/3 c Currants

Instructions Jump to Ingredients ↑

  1. Combine yeast with water in a mixing bowl. Combine the rest of the ingredients except the currants and flour. Mix well. Add 1 1/2 c flour and mix. Stir in currants. Mix in the remaining 2 c of flour. Remove from bowl and knead, adding more flour as necessary. Knead for a few minutes until the dough is pliable. Return to mixing bowl, cover with a damp cloth and set aside until it has doubled. Punch dough down, turn out onto a floured board, cover and let rest for 10 minutes. Divide the dough into 18 pieces. Roll into a ball and place on a greased baking sheet 1 1/2 inches apart. Flatten slightly. If you wish, using a sharp knife, cut out a cross in the top of each bun. Cover with a damp cloth and let rise till doubled. Heat oven to 375F. Lightly brush the top of each bun with vegetable oil and bake for 12 to 15 minutes or until golden. Cool on wire racks. Posted by Mark Satterly in Intercook —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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