- 1 1/4 cups warm milk
- 4 1/2 teaspoons active dry yeast
- 3/4 cup plus 1 teaspoon sugar
- 3 cups bread flour
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup dried currents or raisins
- zest from 1 lemon
- zest from 1 orange
- 3/4 cup (1 1/2 sticks) butter
- 4 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Confectioner’s sugar (amount fluctuates based on how much glaze you want on your buns.)
- water (amount fluctuates based on how much glaze you want on your buns.)
In a stand mixture, combine the yeast, teaspoon of sugar, and the warm milk in a bowl. Mix until combined. Let the mixture stand in the bowl until the mixture is foamy, frothy, smells of yeast, and is beige in color, about 5-6 minutes.
Meanwhile, combine the flours, cinnamon, salt, nutmeg, and zests and the remaining sugar in a bowl. Mix well. Add half the flour mixture to the stand mixer mix. Mix. Add the eggs, yolks, vanilla, and butter. Mix again. Add the remaining flour. Mix yet again.
Scrape the bowl with a rubber spatula and switch to the dough hook. Mix at a medium speed for 5-6 minutes, until the dough comes together easily and can be scraped down with a dough scraper. It won’t completely clear the sides of the bowl. The dough should remain a little tacky. Add the currants and mix until well distributed. Allow the dough to rise until it is doubled is size, about 1-1 1/4 hours.
When the dough has risen, place it on a floured surface and split the dough into 16 even pieces. Place the dough onto two 12×18 rimmed baking sheets, not touching, and allow to rise for 45 minutes.
Place 2 racks in the oven, equal distances apart. Preheat oven to 350ºF. Place bus in oven for 18-20 minutes, switching trays from top to bottom halfway through.
When out of oven, mix sugar and water, adding water a tiny bit at a time until you have a nice, thick, pipeable glaze. Cut off the tip of a ziploc bag and fill the bag with glaze. Pipe an X onto the buns. Enjoy!