Steps
- Mix 2¾ cups of all-purpose flour, 2¼ teaspoons of instant yeast, 1 teaspoon of British mixed spice, 3 tablespoons of brown sugar, and ½ teaspoon of salt in a stand-mixer bowl.
- Add 3 tablespoons of softened butter, ¾ cup of room-temperature milk, and 1 large egg. Knead with the dough hook on medium for 5-7 minutes, until smooth; adjust with a little flour or milk if needed.
- Shape into a ball in a lightly oiled bowl. Cover and rise for about 1 hour, until nearly doubled.
- Grease an 8 × 8in / 20 × 20cm baking pan. Roll the dough into a 14 × 8in / 36 × 20cm rectangle on a lightly floured surface.
- Spread with ¼ cup plus 2 tablespoons of softened butter, leaving the far edge bare. Sprinkle with ½ cup of brown sugar, 2 teaspoons of British mixed spice, and 1 teaspoon of ground cinnamon.
- Scatter over ¾ cup of dried currants and 3 tablespoons of finely chopped candied lemon peel. Roll up from the near edge; trim the ends and cut into 9 slices. Place cut-side up in the pan.
- Cover and rise for about 30 minutes, until puffy and nearly doubled. Meanwhile, preheat the oven to 375°F / 190°C. Bake for 18-25 minutes, until golden and cooked through.
- During baking, heat ¼ cup of granulated sugar with 3 tablespoons of water over medium heat, stirring until dissolved and just bubbling. Brush over the hot buns, then cool.