Go Back
–+ servings

Currant Buns Recipe

A tray of freshly baked currant buns being brushed with apricot jam.
A traditional cosy favourite, perfect spread with butter and some jam
Freya 9 buns
5 from 1 vote
Prep 15 minutes
Cook Time 30 minutes
Rising and Proving 2 hours 30 minutes
Total Time 3 hours 15 minutes

Equipment

  • 1 Baking dish (I use a brownie pan) lightly oiled

Ingredients

  • 1½ tsp Instant yeast
  • 200 ml Soya milk - or plant-based milk of your choice, warm
  • 1 tsp Sugar - this is to add to the yeast when activating
  • 345 g White flour - strong
  • 55 g Butter - vegan, or Stork
  • 55 g Sugar - white, this is for the dough
  • ½ tsp Salt
  • 55 g Currants
  • 1 tsp Apricot jam - optional, for glaze

Instructions

  • Activate the yeast in the warm milk, along with the teaspoon of sugar.
  • Sieve the flour, salt and sugar into a large mixing bowl.
  • Melt the vegan butter and leave to cool, then stir this into the flour.
  • Now mix the activated yeast mixture into the flour using a wooden spoon.
  • Mix until you have a raggy dough ball, and leave for 10 minutes to allow the gluten and yeast to activate.
  • Now turn the dough ball out onto a well floured surface and start to knead it. You might need to use a pastry cutter initially to bring the dough together, and keep adding little sprinkles of dough until it becomes kneadable by hand.
  • Once the dough is no longer sticky, gently flatten it out and sprinkle the currants onto the surface. Fold the dough over a few times to mix the currants into it.
  • Start to knead the dough, bringing any currant stragglers back into the dough (this happens a lot), until you have a smooth dough.
  • Place in a lightly oiled mixing bowl and cover, leaving to rise for an hour, or until doubled.
  • Knock back the dough, and weight it onto scales. Divide this number by 9. This is the weight you are roughly needing for each bun.
  • Now divide the dough into 9 equal(ish) pieces, rolling each into a smooth ball.
  • Place the rolled balls onto a lightly oiled baking sheet so that they're touching.
  • Rise for another 30mins to an hour, or doubled, again.
  • Preheat oven to 190c.
  • Bake for 30 minutes or until golden brown.
  • Brush with a little sugar syrup or melted apricot jam if desired and return to oven for another 5 mins (optional).

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Currant Buns Recipe
Amount per Serving
Calories
233
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
1
g
Cholesterol
 
13
mg
4
%
Sodium
 
173
mg
8
%
Potassium
 
109
mg
3
%
Carbohydrates
 
41
g
14
%
Fiber
 
2
g
8
%
Sugar
 
10
g
11
%
Protein
 
5
g
10
%
Vitamin A
 
157
IU
3
%
Vitamin C
 
0.3
mg
0
%
Calcium
 
13
mg
1
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.