|All purpose flour||2 Cup (32 tbs)|
|Cake compressed yeast/1 1/2 teaspoons active dry yeast||1⁄2|
|Warm milk||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Butter/Margarine||1 Tablespoon, melted|
|Mixed currants/Raisins||1⁄2 Cup (8 tbs)|
|Chopped candied peel||3 Tablespoon|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
Prepare the yeast batter: mix 1/2 cup flour, 1/2 teaspoon sugar, the compressed or dry yeast and warm milk together in a bowl.
Cover and set aside until frothy, about 20 minutes in a warm place, longer in a cool one.
Mix the remaining flour with the salt and rub in the fat until the mixture resembles fine breadcrumbs.
Add the egg with the flour mixture to the yeast batter and mix well to give a soft dough, adding extra flour if the dough is too sticky to handle.
Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5-10 minutes.
Shape the dough into a ball, place in an oiled plastic bag and leave to rise until doubled in size.
Turn the risen dough onto a lightly floured surface, punch down and knead until the dough is firm, about 1-2 minutes.
Roll out the dough to a rectangle 12 inches by 9 inches and brush with melted butter or margarine.
Mix the dried fruit, candied peel and brown sugar together and sprinkle evenly over the dough.
Roll up from the long edge to give a 12-inch roll.
Cut into 9 equal slices and place these, cutsides down, well apart on a lightly greased baking sheet or in a 7-inch square baking pan in three rows of three.
Cover and let rise until doubled in size, about 30 minutes in a warm place.
Bake just above the center of a moderately hot oven (375°F) for 15-20 minutes on a baking sheet or for 20-25 minutes in a pan.
Brush the tops of the hot buns with a wet brush dipped in honey or with a sugar glaze.
Cool on a cake rack.