“Then old Mrs. Rabbit took a basket and her umbrella, and went through the wood to the baker’s. She bought a loaf of brown bread and five currant buns.”
-Peter Rabbit, Beatrix Potter
We did Peter Rabbit recipes last year for Easter, and yup, we’re doing it again! While many of the recipes that are going to follow this year are inspired by the vegetables found in Mr McGregor’s garden, these currant buns would be just like the ones Mrs. Rabbit brings home to Peter, Flopsy, Mopsy and Cottontail.Print
Peter Rabbit; Currant Buns
- Total Time: 1 hour 50 mins
- Yield: 12 1x
- 250ml warmed milk
- 75g sugar
- 1 sachet yeast
- 500g flour
- 1 tsp salt
- 50 g butter, softened but not melted
- 1 egg
- 1 cup currants and raisins
- 1/2 tsp vanilla essence
- 1/4 tsp cinnamon
- In a cup, mix together the warmed milk, sugar and yeast. Let sit for 5 minutes.
- In your mixer, add in the flour, cinnamon and salt. With the mixer on low, slowly add the milk, eggs, vanilla and butter. When the dough starts to get stiff, switch the mixer over to the dough hook attachment. Knead for 5 minutes.
- Finally add in the currants and raisins.
- Oil a large bowl, place in the dough, shape into a ball, and turn over so the top of the dough is now oiled.
- Cover and leave for 1 hour to rise.
- After 1 hour, punch down and divide and shape into 12 balls, or smaller for a daintier look.
- Place on a baking paper lined baking tray and let rise for another hour.
- Preheat oven to 220C and bake for 20 minutes until light golden brown.
- Leave to cool and serve.
- Prep Time: 1 hour 30 mins
- Cook Time: 20 mins
“It was noon when we reached the quays and as all the labourers seemed to be eating their lunches, we bought two big currant buns and sat down to eat them on some metal piping beside the river.”.
From James Joyce’s :”The Encounter”