Yield: 12
INGREDIENTS
For dough:
- 4 cups all-purpose flour, plus extra for work surface
- 1 tablespoon dry instant yeast
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon fine table salt
- ½ cup currants (substitute with raisins)
- ¾ cup warm whole milk (110 – 115 degrees F), plus extra if needed
- ½ cup white or brown sugar
- 2 large eggs, room temperature, lightly beaten
- 3 tablespoons melted unsalted butter
For glaze:
- 3 tablespoons white sugar
- 2 tablespoons room temperature water
- ¾ cup icing/powdered sugar
- 1 tablespoon lime/lemon juice (milk or water can be substituted)
DIRECTIONS
For dough:
- Mix together the flour, yeast, spices and salt in a large bowl; blend well.
- Toss in currants and mix evenly to distribute in flour mixture.
- Add sugar to milk and stir to dissolve.
- Make a well in the center of the flour mixture; pour in the milk-sugar mixture along with the eggs and melted butter and bring together the ingredients to form a dough. Add more milk, 1 tablespoon at a time if need. Turn the dough on to a floured work surface and knead for 5 minutes.
What are currants? Find out more here!
