Currant Buns

Currant Buns
4.5 from 2 ratings
Currants are substituted for raisins in this sweet yeast bun recipe.This recipe by Leah Eskin was originally published in the Chicago Tribune.
Prep Time
Cook Time
currant buns
Total time: 2.98 hours
  • 1/4 cup dried currants, soaked overnight in rum, orange juice or both to cover
  • 2 1/4 teaspoon active dry yeast
  • 1/4 cup sugar
  • 3 tablespoon warm water
  • 1 cup warm whole milk
  • 1 egg
  • 8 tablespoon unsalted butter, melted
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 3 1/2 cup flour
  • glaze, see recipe follows
  1. Drain currants; pat dry with paper towels.
  2. In a small bowl, whisk yeast and a pinch of sugar into the warm water.
  3. Let rest until creamy, about 5 minutes.
  4. In a large bowl, mix together currants, milk, egg, remaining sugar, 6 tablespoons butter, salt and spices.
  5. Stir in yeast mixture.
  6. Stir in enough of the flour to form a sticky dough.
  7. Turn out onto a lightly floured surface and knead, dusting with flour as needed, to form a smooth, soft dough, about 4 minutes.
  8. Brush a large bowl with some of the remaining butter. Settle in dough ball, turning to coat with butter.
  9. Cover bowl with plastic wrap. Let rest until doubled, about 1 1/2 hours.
  10. Punch down dough to deflate.
  11. Cut dough into 20 portions and shape each into a ball, pulling the tops smooth and tucking any raggedly bits under.
  12. Set balls on 2 buttered baking sheets.
  13. Cover buns with plastic wrap. Let rest until puffy, about 30 minutes.
  14. Brush tops with butter.
  15. Slide into a 400-degree oven; bake until golden, 13-15 minutes.
  16. To make hte glaze, heat 2 tablespoons milk and 3 tablespoons sugar to a boil. Boil 1 minute. Stir in ½ teaspoon vanilla and a pinch of nutmeg.
  17. Brush with glaze, twice. Enjoy warm.