500 grams refined flour
1 teaspoon dried yeast
1/2 teaspoon salt
1 teaspoon cinnamon powder
50 grams butter
50 grams sultanas or raisins
50 grams black currants
2 tablespoons sugar
400 ml milk
2 eggs beaten

Disolve the yeast in a little warm milk. Put flour, sugar, salt, cinnamon powder, sultanas / raisins, black currants into a mixing bowl and make a well in the centre. Add the yeast, butter, milk and egg and knead till the dough is soft and elastic. Place the dough in a lightly oiled bowl and cover with a damp cloth. Leave aside for 2 hours by which time the dough would have doubled in size.

Punch the dough down and knead again. Divide the dough into 12 equal balls. Flatten them a little and place on a greased baking tray taking care to leave sufficient space between each bun. Cover and keep aside for 45 minutes till the dough rises again.

Make crosses with strips of dough and carefully place on each bun. Bake in a preheated oven at 200 deg C for about 20 minutes.

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