A currant bun is a small square-shaped bun that contains currants, sultanas or raisins. Chelsea buns and hot cross buns are the most well-known varieties of currant bun.
Buns can quickly go stale if exposed to air – ideally, set aside to cool then wrap the buns in cling film or aluminium foil and store in airtight containers for up to three days. Alternatively, freeze them and keep for up to three months. Defrost buns slowly in the fridge to prevent condensation from forming on their surface.
To make a currant bun, it is common to allow the dough to rise once before rolling it out and spreading over a mixture of currants, sugar and butter (you may also wish to add other ingredients, such as lemon zest or ground spices). The dough is folded and re-rolled to fully incorporate the ingredients, then shaped into buns and glazed with a sweet honey or sugar syrup. The buns are then baked until golden-brown and sticky.
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