Ingredients
Method
1.Grease a deep 24cm (9½-inch) square cake pan.
2.Heat milk until just warmed. Combine yeast, caster sugar, flour and milk in a medium bowl. Cover, stand in a warm place for about 10 minutes or until mixture is frothy.
3.Meanwhile, place currants and the water in a medium saucepan; bring to the boil. Remove from heat; drain. Combine currants, rind and cinnamon in a small bowl.
4.Whisk egg into yeast mixture. Sift extra flour into a large bowl. Stir in yeast mixture; mix to a soft sticky dough. Cover; stand in a warm place about 40 minutes or until dough doubles in size.
5.Meanwhile, melt butter.
6.Turn dough onto a floured surface, knead until smooth. Roll dough into a 30cm x 40cm (12-inch x 16-inch) rectangle. Brush dough with a quarter of the butter, sprinkle with a third of the brown sugar.
7.Fold one short end two-thirds of the way up the dough; fold over top third to cover first fold (sort of like folding a business letter). Turn dough halfway around to have open end facing you.
8.Roll dough into a 30cm x 40cm (12-inch x 16-inch) rectangle. Repeat the brushing, sprinkling and folding as before, using same amount of butter and brown sugar.
9.Turn dough halfway round again, roll into a 30cm x 40cm (12-inch x 16-inch) rectangle. Brush dough with half the remaining butter, sprinkle with remaining brown sugar and the currant mixture.
10.Preheat oven to 200°C/400°F.
11.Roll dough firmly from one of the long sides to create a long roll; cut evenly into 9 pieces. Place buns, cut-side up, in pan; sprinkle with extra caster sugar. Stand, uncovered, in a warm place for about 20 minutes or until buns have risen slightly.
12.Drizzle buns with remaining melted butter; bake for 5 minutes. Reduce oven temperature to 180°C/350°F; bake a further 25 minutes or until buns are golden brown.
13.Meanwhile, make glacé icing. Sift icing sugar into a small bowl, stir in enough milk to form a thin, smooth paste; tint the icing pink with colouring.
14.Turn buns, top-side up, onto a wire rack. Drizzle warm buns with icing.
