- 1 recipe Hefekranz dough
- 4 1/2 ounces currants
- 1/2 tsp cardamom, instead of lemon zest
- For the glaze
- 3 to 4 Tbs milk
- 1 Tbs sugar
Prepare the Hefekranz dough according to the directions, with the following changes:
- add the cardamom to the flour before cutting in the butter
- do not add lemon zest
- mix in the currants before adding the liquid
After the dough rises for an hour, form the dough into 20 small buns of equal size (about 2 3/4 ounces each) or 16 medium buns (about 3 1/2 ounces each). Arrange on a baking sheet about 1/2 inch apart. Allow to rise, covered, in a warm room, for another hour.
Twenty minutes before the second rise is finished, preheat the oven to 375 degrees F. Heat the milk and sugar until the sugar dissolves. Stir and allow to cool for 10 to 15 minutes. Brush the buns with the milk sugar glaze. With a very sharp knife, cut a shallow cross or X in the top of each bun. Brush again with the glaze.
Bake about 25 minutes for small buns, about 30 minutes for medium buns. A half batch needs less time to bake.