8 Serves
71 Mins
2 g
85 g
21 g
In a large mixing bowl, combine the flour, yeast, and sugar, then incorporate the butter to form a soft dough.
Ingredients, vitamins, and health benefits
Flour
Yeast
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
BritishVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
55 µg / 400 µgCalcium
53 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
34 mg / 1,250 mgPotassium
268 mg / 4,700 mgSodium
57 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
25 g / 50 gSaturated Fat
13 g / 20 gCholesterol
64 mg / 300 mgCaffeine
0 mgNet Carbs
81 gAlcohol
0 g
Knead the dough on a floured surface until smooth, then let it rise in a warm place until doubled in size.
Roll out the dough, spread with butter and currants, roll into a log, and slice into individual buns.
Place the buns into a greased baking pan and bake in a preheated oven until golden brown.
Sugar
Butter
Currants
Vitamin A
1 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
55 µg / 400 µgCalcium
53 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
34 mg / 1,250 mgPotassium
268 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
25 g / 50 gSaturated Fat
13 g / 20 gCholesterol
64 mg / 300 mgCaffeine
0 mgNet Carbs
7
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Italian
AustralianZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g