Currant buns

Method

• 1)

  Put the raisins in warm water for 15 minutes.

• 2)

  Warm the milk to hand temperature. Add the yeast and sugar and stir.

• 3)

  Add the flour in a bowl and slowly add the milk. Knead the mixture with your hands into a soft and little sticky dough for about 5 minutes.

• 4)

  Put the dough back into the bowl, cover with a damp towel and leave to rise for 20 minutes on a warm spot.

• 5)

  Then add the salt, butter, lemon zest and an egg to the dough. Drain and dab the raisins dry and also add them to the dough. Knead with your hands. Gluten-free dough is often very sticky in the beginning. Add some extra flour if necessary. You should be able to form a nice ball of dough after kneading for a while.

• 6)

  Put the dough back into the bowl and let it rise for another 20 minutes at a warm spot. Keep in mind that gluten-free dough will not rise as much. You won’t see a big difference in volume, but that doesn’t matter.

• 7)

  Line a baking tray with baking paper and divide the dough into 12 pieces. Roll these pieces into balls and put them on the baking tray.

• 8)

  Cover the baking tray with a damp towel and put the currant buns on a warm spot for another 20 minutes to rise.

• 9)

  Preheat the oven to 250 degrees Celsius.

• 10)

  Brush the top of buns with a little milk.

• 11)

  Bake for 15-20 minutes on the middle shelf of the oven. Cover with aluminum foil when they brown too fast.