Ingredients:

Directions:

1. To begin place currants into a bowl and cover with warm water. Allow currants to soak for about an hour.
2. Grease an 8x8 inch square baking pan and line with parchment.
3. In a mixing bowl combine Steve’s GF Bread Flour Blend, yeast, salt, vanilla powder, sugar, cinnamon, and cardamom. Add soft butter and using dough hook begin mixing to break up butter among dry ingredients.
4. While mixer is running whisk together water, milk, and eggs.
5. After combining butter and dry ingredients add all zest at once and with mixer running gradually add liquids. Mix for 7-10 minutes scraping down sides and bottom of bowl as necessary until all flour is combined and smooth dough is formed. Dough will be sticky.
6. While mixer is running, drain currants using a sieve making sure to remove any excess liquid not absorbed by currants.
7. Once dough is well mixed and smooth add currants and mix for about 30 seconds just until evenly distributed throughout dough.
8. Remove dough from mixing bowl and divide into 9 equal pieces. Round out dough balls and arrange onto greased baking pan. Cover with plastic and allow to rise until nearly tripled in size, about 1.5 to 2 hours.
9. When buns are almost ready to bake preheat oven to 375F.
10. Once ready, apply egg wash to buns and place in preheated oven. Bake for about 25 minutes until entire tops of buns are evenly browned. Remove from oven and allow to cool before piping icing.
11. To make icing place powdered sugar in a bowl. Add milk and stir with spatula to combine. If icing is too thick to pipe add another 1 Tablespoons of milk and if too thin add a little more powdered sugar.
12. Place icing in a piping bag and cut off the tip. Carefully pipe crosses over cooled buns and allow to sit out a few minutes for icing to dry and harden before serving.