Rub the butter into the flour so the butter breaks up into small pieces. Add the sugar, salt, allspice and fast-action yeast. Weigh the milk in a jug and beat in the egg. Add the milk and eggs to the flour mixture and combine until it forms a soft smooth dough.
Knead the dough on your worktop by gently stretching and folding the dough until it becomes smooth, shiny and holds its shape well – about 5 minutes.
Cover the dough with clingfilm for 10 minutes.
Stretch the dough out, add the currants and candied peel and continue kneading until all the fruit is incorporated.
Return to the bowl, cover with clingfilm and leave to rest at room temperature.
After 30 minutes, turn the dough out onto the worksurface, gently stretch it out and fold in three. Return to the bowl and cover.
Shaping - After another 30 minutes, turn the dough onto the worksurface. Divide evenly into 16-18 pieces of dough (75-80g each for 18 buns; 85-90g each for 16 buns).
Shape the buns by forming your hand into a claw with your fingers touching the worktop. Rest your palm gently on top of the dough and move your hand round and round in a circle. The dough should form up into a nice bun shaped ball.
Put the buns into a baking tray or in a very large cake tin to prove, covered with clingfilm, for about an hour and a half. The buns should have nearly doubled in size and be soft and puffy to the touch.
Preheat the oven to 220°C.
Make the crossing paste by mixing the flour and water and use an icing bag (or a plastic bag with the corner cut off) to pipe the crosses on top of the buns.
Bake the buns for 25 minutes. Add steam at the start of the bake by spraying the sides of the oven with water or pouring boiling water into a preheated metal tray in the bottom of the oven. Keep a careful eye on the buns – if they bake too long the crossing paste will lose its contrasting colour.
When the buns are cool, make a simple syrup by dissolving the sugar into boiling water. Brush the hot syrup on top of the buns.
Thanks for this recipe to Steve Nathan of Eastcourt Manor Bread & Baking Courses.
OK, so if like me you love a toasted teacake with a generous helping (slice) of butter on it you just have to try this recipe.
Some of the steps may seem a little excessive (like the 24hr cognac bath for the raisins) but trust me – the results are worth it.
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