3¾ to 4¼ cups all-purpose flour
7g active dry yeast
2 teaspoon ground cinnamon
¾ cup milk
½ cup cooking oil
½ teaspoon salt
½ cup currants or raisins
½ cup chopped hazelnuts (optional)
1 slightly beaten egg white
1 cup white sugar
In a large mixing bowl combine 1½ cups of the flour, the yeast, and cinnamon.
In a small saucepan heat and stir ¾ cup milk, the oil, sugar, and salt until warm.
Add to flour mixture along with whole eggs.
Beat with an electric mixer on low-speed for 30 seconds, scraping bowl.
Beat on high-speed for 3 minutes.
Using a spoon, stir in currants or raisins, hazelnuts (if desired), and as much of the remaining flour as you can mix in with a wooden spoon.
Turn out onto a lightly floured surface.
Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape into a ball.
Place dough in a greased bowl; turn once to grease surface.
Cover and let rise until nearly double (about 1-½ hours).
Punch dough down. Turn out onto a floured surface.
Cover and let rest 10 minutes.
Divide dough into 20 portions; shape each portion into a smooth ball.
Place balls 1½ inches apart on a greased baking sheet.
Cover and let rise until nearly double (30 to 45 minutes).
With a sharp knife, make a shallow crisscross slash across each bun.
Brush with egg white.
Bake in a 375-degree F oven for 12 to 15 minutes or until golden brown.
2 Tbsp flour
2-3 tbsp water
Mix well to form a smooth paste.
Fill in piping bag and pipe crosses.
Prepared, tried and tested by: Reshika Singh