What you’ll need
2 teaspoon dry yeast
½ cup caster sugar
250ml warm milk
3 cups Healthy Baker Plain Flour
½ teaspoon mixed spice
½ teaspoon ground cinnamon
75g unsalted butter, cold, cut into cubes
1 egg, lightly beaten
75g currants
1 teaspoon vanilla extract
For the topping
160g icing sugar
drop or two pink food colouring
to sprinkle cocout flakes
Grease and line two large baking trays.
Combine yeast, sugar and milk in the bowl of an electric mixer and whisk for a few seconds. Leave to bubble up for five minuets then add the flour, spices, butter, egg, currants and vanilla. Knead using the dough hook (or by hand) for about five minutes or until the dough is shiny and elastic in texture.
Turn out to a work surface and knead for a further minute or two by hand then return to the bowl (lightly oil it first) and cover with a clean, dry tea towel. Leave somewhere warm for an hour or until dough doubles in size.
Turn out onto a lightly floured surface and divide dough into 12 portions. Roll each one into a sausage shape and place on the baking trays, leaving a few centimetres between each so they don’t stick together on rising.
Cover again with the tea towel and leave for a further 20 minutes.
Turn oven to 200C.
Brush each bun with the beaten egg and place in the oven for 20 minutes or until golden brown and risen nicely.
Let cool on a wire rack. Meanwhile combine the icing sugar, a teaspoon or two of boiling water and the food colouring - you want a nice thick icing consistency.
Spoon a little icing across the top of each bun then sprinkle with the coconut.
