I have learned, living miles from a supermarket, to always have bread mixes to hand in case of unexpected bread shortage or extra guest arrivals. I am sure that it is just as easy and cheaper to measure your own, but there is always a place for a pre-measured bread mix in my home and it does away with the need to mess around with yeast. A few extra ingredients and you can have currant buns that are perfect for tea time in no time at all.
First, empty your mix into a large bowl (the standard size is 500g) then add:
1 tablespoon mixed spice
1 tablespoon light brown sugar
2 cupped handfuls of currants (use raisins or sultanas if you don’t have them. I just like the teeny size of the currants and the burst of flavour they give)
325ml of warm milk (or whatever volume of liquid the bread packet instructions suggest: I use milk for a richer dough but you can just use warm water) to which I add 1/2 tsp of orange oil.
Mix all dry ingredients together then add liquid and stir until combined.
Turn out onto work surface and knead for 5 minutes until you have a smooth rich elastic dough- you will spend half this time adding the currants that roll away back into the mix) then return to the bowl and covered with a damp cloth. Leave dough to rise in a warm place for an hour (I use the back of the Aga.)
Remove risen dough from the bowl and turn onto a floured surface. Divide into 12 equal-sized balls which you then knead again briefly, before shaping into sausages. Place sausages, well-spaced, onto a lined baking tray then cook in the oven for 15-18 minutes until risen and a deep brown. If using an Aga, place on the grill-rack on the lowest rung in the roasting oven for 12-15 minutes.
Cool and serve for tea with cool salty butter. Alternatively you could ice these finger buns for an extra tea-time treat.
Go on! You know you want to tell me what you think!