Ingredients
- 2 × 7 g sachets dried yeast
- ½ cup warm water
- 1 cup milk
- 60 g butter
- ½ cup caster sugar
- 4–5 cups unbleached plain flour
- ½ teaspoon salt
- 1 egg, lightly beaten
- 125 g butter, melted
- ½ cup soft brown sugar
- ½ cup currants
Method
1. Brush a large tube or angel food tin with melted butter or oil. Dissolve yeast in the warm water, cover with plastic wrap, and leave in a warm place for 5 minutes or until frothy. Heat the milk, butter and sugar in a small pan until butter is melted and the milk is just warm. Sift 4 cups of the flour and salt into a large bowl. Make a well in the centre. Add yeast, milk mixture and egg and mix thoroughly until well combined. Add enough of the remaining flour to make a soft dough.
2. Turn onto a lightly floured surface. Knead 10 minutes or until dough is smooth and elastic; place in a lightly oiled bowl. Brush surface of dough with melted butter or oil, cover with plastic wrap, and leave in a warm place for 1 hour or until well risen.
3. Punch down dough and knead 1 minute. Pull golf ball sized pieces from the dough. Shape each ball into a smooth round. Combine melted butter with brown sugar and currants to make a glaze. Using a metal spoon, dip each ball into the glaze and coat.
4. Arrange the balls in two layers in the prepared tube pan. Cover with plastic wrap; set aside to rise in a warm place for 1 hour or until dough has reached top of pan. Preheat oven to 210°C (190°Gas)and bake for 10 minutes. Reduce oven to 180°C and cook a further 30–35 minutes or until cooked. Leave for 10 minutes in the tin, and then turn out onto a wire rack. Replace tin carefully over the cake and leave to cool. This will ensure that the pieces of bread stay intact. Serve inverted side up and slice or pull apart with hands. Serve this sweet bread with butter for morning or afternoon tea.
