|100 ml||Water, boiling|
|1 Tbsp||Butter, soft|
|1 Tbsp||Yeast, surebake|
|450 g||High grade flour|
|1 cup||Currants, sultanas or a mixture|
|1 to decorate||Desiccated coconut|
- Pour the milk into a measuring jug, add the boiling water and butter(soft) and sprinkle on the Surebake yeast. Stir and set aside for 10 minutes. Sift the flour, sugar and salt into the bowl of an electric mixer or into a large mixing bowl. Add the liquid and fruit. If using an electric mixer, use the dough hook to knead for 7 minutes. If mixing by hand, mix in the bowl to start with, then turn out onto a floured bench and knead for 10 minutes. Return the kneaded dough to the mixing bowl, which has been greased with a teaspoon of butter. Cover the bowl with a damp teatowel and leave in a warm place until doubled in size. Tip the dough out lightly onto a floured bench and, without squashing it, cut it into 3 pieces. Form each of these into a ball and place, seam-side down, on a warmed baking tray. Leave to rest for 5 minutes, then use the heel of your hand to press the balls firmly down until they are as flat as hamburger buns. Cover loosely with a damp teatowel and put in a warm, moist place to rise. Leave for about an hour until puffy and doubled in size.
- While the buns are rising, preheat the oven to 220C. Place the tray of risen buns in the oven for 10 minutes, then lower the temperature to 180C and bake for a further 10 minutes. Remove from the oven and place the buns on a rack. When cold, spread the top with mock cream and sprinkle thickly with desiccated coconut.
- Mock cream: Put all the butter, sugar and boiling water into a small bowl and stir until the butter melts. Leave until cold, then use a handheld electric mixer to beat to a light, smooth cream.