Ingredients

• ½ quantity Rich White Bread Dough
• 30 g (1 oz) butter or margarine, melted
• 85 g (3 oz) currants
• 30 g (1 oz) chopped mixed peel, chopped
• 60 g (2 oz) soft light brown sugar
• 1 tablespoon clear honey, to glaze
•   caster sugar, for sprinkling

Method

1. Knock down the proved dough, then turn out on to a floured work surface and roll to a 30.5 by 23 cm (12 by 9 in) rectangle.
2. Brush the dough with the melted butter, then mix the currants, peel and brown sugar together and sprinkle over the surface, leaving a clear 1.5 cm (½ in) border of dough all round.
3. Roll up the dough like a swiss roll, starting at one long side. Cut the roll into 9 equal pieces, and place them close together, cut side up, in the greased tin.
4. Cover the tin with oiled cling film and leave in a warm place for 20 to 30 minutes until doubled in size.
5. Meanwhile, heat the oven to Gas Mark 5, 375°F, 190°C.
6. Bake the buns in the heated oven for about 30 minutes, until golden brown.
7. Turn out of the tin, and while the buns are still hot brush them with honey (use a wet brush) and sprinkle with caster sugar. Leave the buns to cool slightly before separating them.

Notes