Orange Yeast Buns
|Fresh yeast||1⁄2 Ounce (15 Gram)|
|Lukewarm water||2 Tablespoon|
|Milk||4 Fluid Ounce (125 Milliliter)|
|Butter||5 Ounce (150 Gram)|
|Flour||1 Pound (500 Gram)|
|Sugar||4 Ounce (125 Gram)|
|Eggs||2 , lightly beaten|
|Butter||1 Ounce, melted (25 Gram)|
|Currants||3 Ounce (75 Gram)|
|Grated orange rind||2 Tablespoon (From 2 Large Fruit)|
|Chopped mixed peel||1 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Icing sugar||8 Ounce (250 Gram)|
|Orange juice||2 Tablespoon|
Mash the yeast and water together to make a smooth paste.
Leave in a warm, draught-free place for 15 minutes or until frothy.
Meanwhile, scald the milk in a saucepan.
Remove from the heat and add the butter.
When the butter has melted, leave to cool to lukewarm.
Sift the flour, salt and half the sugar into a mixing bowl.
Make a well in the centre and add the yeast mixture, the milk and butter mixture and the eggs.
Gradually draw the flour into the liquid, mixing to a dough.
Turn the dough out of the bowl and knead for about 10 minutes or until elastic and smooth.
Return to the bowl, cover and let rise in a warm place for 1 to 1 1/2 hours or until doubled in bulk.
Knock back and knead the dough again for about 2 minutes.
Roll out the dough into a square.
Brush with the melted butter, then sprinkle over the remaining sugar, the currants, orange rind, mixed peel and cinnamon.
Roll up like a Swiss roll.
Cut the roll into 4 cm/1 1/2 in thick slices and place these on a greased baking sheet.
Leave a little space between the slices to allow for expansion.
Let rise in a warm place for 20 minutes or until the slices are touching each other.
Bake in a fairly hot oven (190°C/375°F or Gas Mark 5) for 30 to 35 minutes or until the buns are golden brown.
Remove the buns from the oven and leave to cool slightly.
Meanwhile, mix together the icing sugar and orange juice.
Brush over the warm buns, then, when they are cool enough to handle, transfer them to a wire rack to cool completely.