Some of you wanted the recipe, well here it is:
For the Filling:
50g soft brown sugar
50g caster sugar
50g unsalted softened butter
zest of 1/4 lemon
100g currants
For the Dough:
150g plain white flour
300g strong white flour ( I just used white bread flour)
1 tsp. fine sea salt
75g milk not too cold
75g water warm
2 medium eggs
50g golden syrup
2 tsp. fresh yeast, crumbled
To serve:
melted butter for greasing the tin
caster sugar for dredging
For the Filling: Combine all the ingredients apart from the currants until you have a soft paste. Leave this in a warm (21-25C) place while you make the dough.
For the Dough: In a large bowl, combine the two flours with the salt. In another bowl or jug, place the milk, water, eggs, golden syrup and fresh yeast. Whisk until smooth. Pour the liquid in with the dry ingredients and stir with your hands until you have a soft, sticky dough. Scrape any dough from your fingers into to the bowl,cover and leave for 10 minutes.
Rub 1 tsp of corn or olive oil on the work-surface and knead the dough on the oiled surface for 10 seconds, ending with the dough in a smooth, round ball.
Return the dough to the bowl and leave for a further 10 minutes. Knead the dough once more on the oiled surface, returning it to a smooth ball. Place it back in the bowl, cover and leave for 1 hour in a warm place.
Line a 30cm square or round cake tin with a non stick baking paper on the base and brush the paper and sides with melted butter. Lightly dust the work surface with flour and roll the dough out into a 35cm square. Crumble the filling over the dough and press it down into the surface, then scatter the currants evenly across the dough. Roll the dough up tightly from one end. Cut into nine equal pieces, place these (three across by three down)in the tin. Cover the tin with a cloth and leave to rise for 1 hour.
Preheat oven to 210C Uncover the tin and dredge the surface of the dough with caster sugar.
Bake in the centre of the oven for 30 minutes, reduce the heat to 190C and bake for a further 15-20 minutes, until the buns are a good brown colour on top. Leave to cool on wire rack for 10 minutes. Brush the top of the bun with sugar glaze and serve warm
Hope I didn't leave anything out.
cheers