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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