In response to requests, I have decided to post the recipe that I used for my recent post on this topic.
I have not given timings as I know that everybody's starter has a different activity and temperatures vary widely. Mine bulk proved for 3 hours and then proved for 7 hours before baking. The proving time was probably a bit long but I was away from the house longer than expected. The sugar in the fruit mix had liquified to some degree, probably due to the long contact time. I didn't note the room temperature but it was probably about 17-18C.
This recipe has been adapted from Use Your Loaf by Ursel Norman.
Hope you enjoy and I look forward to feed-back and suggeations for improvement.
Prepare and activate your starter in your preferred way.
Mix the flour, sugar and salt and rub through the butter/margarine. Make a well.
Beat the egg and mix with the milk.
Add the starter and the egg/milk to the dry ingredients.
Mix to a dough (fairly soft and sticky to start) and knead until smooth and elastic. Use your preferred method of dough development.
Allow to bulk prove.
Mix the currants, sugar and spice.
Roll/stretch the dough to a rectangle 250mmx300mm. Brush with melted margarine/butter and sprinkle evenly with the fruit mix.
Roll into a log from the long side and cut into 25mm rounds with a sharp knife.
Place the rounds on a greased baking tray and prove until doubled.
Bake at 220 for 20 minutes.
Heat sugar and water gently until the sugar has dissolved. Bring to the boil and boil rapidly for a couple of minutes until the syrup thickens. Brush buns with syrup while still warm and sprinkle a little caster sugar on each one.