Bonnach Bealltainn

50 ml strong Alberta flour

Whisk together in a saucepan. Heat slowly on the stove until the mixture thickens, then remove from heat. The mixture should be about 65C

125 ml cold water

250 ml milk

Stir into the cooked roux above. Allow the roux to cool until it is very warm but not hot (about 45C)

60 ml honey

2 eggs

Whisk into the cooked roux

375 grams strong Alberta flour

Whisk together in the bowl of the stand mixer

15 grams dried yeast

7 grams ground cinnamon

5 grams ground nutmeg

125 grams currents or chopped Candied Peel

5 grams salt

Pour the cooked roux mixture into the flour and mix well to form a stiff dough, adding flour as necessary.

60 grams soft butter

Knead into the dough, and continue kneading until dough is firm and elastic and holds the shape of a ball.

Let rise until triple in bulk. Divide into 16 (about 85 grams each), shape into buns, and arrange 4 X 4 in a square silicone bake pan.

60 g white sugar

Mix together into a firm paste, and pipe as crosses across the buns.

1 egg-white ( or30 ml) eggwhite

30 g flour