|Sifted all purpose flour||4 Cup (64 tbs)|
|Sugar||13 Teaspoon (1/4 Cup Plus 1 Teaspoon)|
|Compressed yeast/1 tablespoon active dry yeast||1 Ounce (1 Cake)|
|Milk and water||1 Cup (16 tbs), mixed (Warm)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Currants||2⁄3 Cup (10.67 tbs)|
|Caraway seeds||1⁄2 Teaspoon|
|Grated nutmeg||1⁄2 Teaspoon|
Prepare and rise the dough as for Sweet Bread (Standard Method) adding the currants, caraway seeds (if used) and nutmeg to the dry ingredients.
Divide the risen and punched down dough into 12 equal pieces.
Shape each piece into an oval bun and place well apart on greased baking sheets.
Cover and let rise until doubled in size.
Bake toward the top of a moderately hot oven (375°F) for 15-20 minutes.
Transfer to a cake rack and brush the hot buns with awet brush dipped in honey orwith asugarglaze.
Leave to cool.