1. Measure out the sugar and take out one teaspoonful. Add
this to the yeast in a teacup, and stir until thick and creamy. Heat the
water, and when lukewarm, remove from the heat and pour in the yeast
mixture. Leave until frothy (about ten minutes.)
2. Sift the flour, salt and spices into a large mixing
bowl and add the remaining sugar. Rub in the butter and then pour in the
yeast. Stir with a wooden spoon until a soft dough is formed, and then turn
out onto a floured board and knead for eight minutes. Add more flour if the
dough seems sticky.
3. Return the dough to the bowl, cover with a tea towel,
and leave to rise for an hour in a warm place.
3. Add the currants and peel to the dough, and knead until
they are well mixed in. Divide the dough into thirds, then each third into
half, and half again (making 12 pieces). Make each piece into a bun shape,
flatten slightly, and place on greased baking sheets. Cover with tea towels
and leave to rise another twenty minutes.
4. Set the oven 200°C (400°F, Gas Mark 6). Make a deep
cross with the point of a sharp knife in the top of each bun. Bake for ten
minutes, and then switch round the baking sheets. Bake for another ten
5. Meanwhile dissolve 2 tablespoons of sugar in 3
tablespoons water to make a glaze. Brush this glaze over the buns, and then
return them to the oven. Bake for two minutes more, or until golden brown.