Try this Peter Rabbit Currant Buns recipe
- Carbohydrate 43.0157243055556 g
- Cholesterol 0 mg
- Fat 0.0196244444444444 g
- Fiber 0.431568072530958 g
- Protein 0.13354125 g
- Saturated Fat 0.00184548611111111 g
- Serving Size 1 1 Serving (62g)
- Sodium 2422.49194444444 mg
- Sugar 42.5841562330246 g
- Trans Fat 0.00663881944444445 g
- Calories 167 calories
Step-by-step
- In a cup, mix together the warmed milk, sugar and yeast. Let sit for 5 minutes.
- In your mixer, add in the flour, cinnamon and salt. With the mixer on low, slowly add the milk, eggs, vanilla and butter. When the dough starts to get stiff, switch the mixer over to the dough hook attachment. Knead for 5 minutes.
- Finally add in the currants and raisins.
- Oil a large bowl, place in the dough, shape into a ball, and turn over so the top of the dough is now oiled.
- Cover and leave for 1 hour to rise.
- After 1 hour, punch down and divide and shape into 12 balls, or smaller for a daintier look.
- Place on a baking paper lined baking tray and let rise for another hour.
- Preheat oven to 220C and bake for 20 minutes until light golden brown.
- Leave to cool and serve.
Flour forms the structural backbone of these sweet yeast rolls, absorbing liquids and trapping gas produced during fermentation to yield a tender crumb. Budget-conscious bakers can easily multiply this formulation to utilize a full five-pound bag of flour without waste, simply by keeping the dry-to-wet ratios proportional. Accurate weighing on a digital scale ensures precision when scaling yields up or down, avoiding the density variations common with volume measurements.
Scaling and Doubling Proportions
Multiplying yeast doughs requires careful attention to active ingredients like the single sachet of yeast; double the remaining components linearly, but monitor the initial milk temperature closely at 37 degrees Celsius to prevent thermal shock to the microorganisms. Mixing large batches demands adequate stand mixer capacity, so divide dough masses manually if motor strain occurs during the five-minute kneading phase with the hook attachment.
Managing Fermentation Timelines
Room temperature dictates the exact duration of the first one-hour rise and the secondary proof on parchment-lined trays. Cooler kitchens require extended proofing windows, whereas warm environments accelerate yeast activity, necessitating watchful observation to prevent over-proofing. Bake at 220 degrees Celsius until the exterior turns golden brown, then cool completely on a wire rack before storing in an airtight container for up to three days.
