+Deliciously soft inside with an amazing maple syrup glaze, this Food in a Minute recipe is perfect for Easter weekend.For more tasty recipes, visit foodinaminute.co.nz Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:SnacksPrep Time:30 - 60 minsCooking Time:15 - 30 minsServes:6 +By:Food in a MinuteIngredients3 cups flour1 tsp salt¼ cup soft brown sugar1 Tbsp Surebake Yeast½ cup (125ml) boiling water½ cup (125ml) milk25g butter, melted1 egg, beaten½ tsp ground cinnamon1 tsp mixed spice½ cup currants1 sheet ready rolled sweet short pastry, thawed1/3 cup Cottee's Maple Flavoured SyrupInstructionsGrease a 22cm springform cake tin. In a large mixing bowl place 1 cup of the measured flour, salt, brown sugar and yeast.Mix the boiling water and milk together and pour over the dry ingredients. Stir to mix.In a separate bowl mix together the melted butter, beaten egg, cinnamon and mixed spice. Add to the yeast mix and stir well to combine along with the currants.Add a further 1 ½ cups of flour and mix well to form a soft dough. Turn out onto a board and knead the dough, incorporating as much of the remaining ½ cup of flour as necessary. The dough should be soft but not sticky. Knead for approximately 10 minutes, or until the dough is smooth. Wash and dry the mixing bowl. Return the dough to the bowl. Cover with cling film and leave in a warm place for 20 minutes.Remove the dough from the bowl and place on a lightly floured board. Cut the dough into 8 even sized pieces. Shape into balls and place 7 of them in a circle into the prepared cake tin, leaving a gap between each ball. Place the 8th ball into the centre. Cover with cling film. Leave in a warm place until the buns have doubled in size.Pre-heat the oven to 200°C on fan bake. Cut thin strips from the pastry sheet. Brush the buns with a little milk. Place the crosses on top, cutting the pastry to fit.Place the buns into the oven and cook for 5 minutes. Reduce the heat to 180°C, fan bake and continue cooking a further 10-15 minutes until the buns are golden and cooked. Remove from the oven. Leave to stand in the tin on a cooling rack for 5 minutes. Release the sides of the tin and remove. Slide the buns off the base. Brush the tops liberally with Cottee's Maple Flavoured Syrup. Pull the buns apart and serve warm with butter.