
Sticky iced currant bun round
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Servings 2 rings
Ingredients
- 675 g Strong white bread flour
- 38 g unsalted butter
- 2 tsp sugar
- 2 tsp salt
- 20 g S&P flour improver
- 3-4 tsp S&P dried yeast
- 250 ml lukewarm water
- 250 ml lukewarm milk
- 100 g S&P currant bread powder
- 100 g raisins
Icing:
- 150 g icing sugar sifted
- 1 tbsp warm water
Notes
Suitable to freeze, un-iced
Defrost 3-4 hours
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