|Compressed yeast||1⁄2 Ounce (Fresh)|
|Castor sugar||3 Ounce (Superfine)|
|Warm milk||1⁄4 Pint|
|Warm water||4 Tablespoon|
|All purpose flour||1 Pound (Strong Plain)|
|Eggs||2 , lightly beaten|
|Mixed candied peel||2 Ounce|
|Egg||1⁄2 , beaten|
|Crushed lump sugar||2 Tablespoon|
Blend the yeast with 1 teaspoon of the sugar, the milk, water and 4 oz.(1 cup) of the flour.
Leave in a warm place for about 20 minutes, until frothy.
Sift remaining flour and the salt into a warmed bowl and stir in the sugar.
Rub in the butter.
Make a well in the centre and pour in the yeast batter and beaten eggs.
Mix thoroughly then knead lightly to yield a soft dough.
Put into a lightly greased bowl, cover with a damp cloth and leave in a warm place for 1 hour or until doubled in size.
Turn onto a floured board and knead in the currants and peel.
Place 12 tablespoons of dough, well apart, on a greased baking sheet.
Put into a polythene (plastic) bag and leave to rise in a warm place for 30 minutes.
Remove from the bag.
Beat the egg with the milk and brush over the buns.
Sprinkle with sugar.
Bake in a moderately hot oven, 400°F, Gas Mark 6 for 20-25 minutes.
Cool on a wire rack.