Bath Buns

Ingredients

Active dry yeast

2 teaspoons

Granulated sugar

1/4 cup, plus extra for topping

Unsalted butter

3 tablespoons, softened

Milk

1 cup, warmed

Eggs

1 large, beaten

All-purpose flour

3 cups

Salt

1/2 teaspoon

Currants

1/2 cup

Crushed sugar cubes

1/4 cup, for topping

Instructions

1. In a small saucepan, warm the milk over medium heat until it begins to bubble, then remove it from the heat and let it cool to lukewarm.
2. In a large mixing bowl, combine the lukewarm milk, active dry yeast, 1/4 cup granulated sugar, softened butter, and the beaten egg. Stir well until the yeast is fully dissolved.
3. Gradually mix in the all-purpose flour and salt, beating well until the mixture forms a smooth, soft dough.
4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
5. Preheat your oven to 375°F (190°C) and grease a baking sheet.
6. Turn the risen dough out onto a floured surface and knead in the currants until evenly distributed.
7. Divide the dough into 12 equal pieces and shape each piece into a round bun. Place the buns on the prepared baking sheet, leaving some space between them.
8. Cover the buns with a towel and let them rise again until doubled in size, about 30 minutes.
9. Bake the buns in the preheated oven for 15 to 20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
10. As soon as they come out of the oven, brush the tops with a little milk and sprinkle generously with crushed sugar cubes.
11. Allow the buns to cool on a wire rack before serving.