Iced currant bun round

Make iced bun rounds with the traditional zesty citrus flavour, and yellow colour, using Spoon & Pinch currant bun mix. Make into this beautiful share and tear round and enjoy with morning coffee!

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Servings rings

Ingredients

250 ml lukewarm milk
250 ml lukewarm water
38 g unsalted butter
675 g strong white bread flour
100 g S&P currant bun mix
2 tsp sugar
2 tsp salt
20 g S&P flour booster
3-4 tsp S&P even-rise dried yeast
100 g raisins

Icing:

150 g icing sugar sifted
1 tbsp warm water

Instructions

Put the milk and water into the bread machine pan. Add the bread flour, currant bun mix, butter, sugar, salt, flour booster and yeast. Press start.
When the machine beeps, add the raisins. Thoroughly grease 2 round 20cm dia tins (springform are ideal).
When the bread cycle has finished, remove the dough and divide in half.
Cut one of the halves into 10 pieces; make one piece larger than the rest (approx. 90g) and the remaining 9 pieces approx. 60 or 70g.
Shape all 10 pieces into rolls and place 9 of them around the edge of the springform tin and the larger one in the middle.
Repeat with the other piece of dough.
Cover both spring form tins and leave to rise until doubled in size (approx. 45 minutes).
Preheat oven to 175C. Cook the bun rounds for 20 minutes.
When cool, make the icing by mixing the icing sugar with enough water to make a stiff paste. Ice the bun rind and put a cherry in the middle.