Ingredients
Scale
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons active dry yeast
- 1 cup warm milk
- 1/4 cup unsalted butter, melted
- 1/2 cup currants or raisins
- 1/2 teaspoon salt
- Optional lemon zest for brightness
Instructions
- Activate yeast in warm milk with a pinch of sugar until foamy about 5 minutes.
- In a large bowl, mix flour, sugar, and salt. Stir in melted butter and warm milk with yeast; knead until a soft, elastic dough forms (6-8 minutes).
- Fold in currants until evenly distributed.
- Let dough rise, covered, until doubled (about 1 hour).
- Divide dough into 8 equal pieces; roll into buns and place on a parchment-lined baking sheet.
- Second rise for 30 minutes; bake at 375°F (190°C) until golden brown, 15-20 minutes.
- Brush with a light glaze or warm apricot jam if desired.
Notes
- Currants can be swapped for chopped dried apricots for a fruity variation.
- Brush buns with apricot glaze after baking for a glossy finish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bun
- Calories: 230 calories
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg
