- 1 1/4-ounce package active dry yeast (about 2 1/2 teaspoons)
- 3/4 cup warm milk
- 3 1/4 to 3 1/2 cups all purpose flour
- 1/4 cup plus 1 teaspoon granulated white sugar
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg)
- 1 teaspoon salt
- 4 Tbsp butter, softened
- 2 eggs, room temperature (if taking right out of the fridge, let sit in warm water for a few minutes to take the chill off before using)
- 3/4 cup currants (can sub half of currants with chopped candied citrus peel)
- 2 teaspoons grated orange zest
- 1 egg
- 2 teaspoons milk
- 2 teaspoon milk
- 4 to 5 Tbsp powdered sugar
1 In a bowl, stir together 1/4 cup of the warmed milk and one teaspoon of sugar. Sprinkle the yeast over the milk and let sit for 5-10 minutes until foamy.
2 In a large bowl or the mixing bowl of an electric mixer, vigorously whisk together 3 cups of the flour (reserving additional flour for later step), the salt, spices, and 1/4 cup of sugar.
3 Create a well in the flour and add the foamy yeast, softened butter, and eggs, and the remaining milk. Using a wooden spoon or the paddle attachment of your mixer, mix the ingredients until well incorporated. The mixture should be shaggy and quite sticky. Add in the currants, candied peel, and orange zest.
4 If you are using a stand-up mixer, switch to the dough hook attachment and start to knead on low speed. (If not using a mixer, use your hands to knead.) Slowly sprinkle in additional flour, a tablespoon at a time, kneading to incorporate after each addition, until the flour is still slightly tacky, but is no longer completely sticking to your fingers when you work with it.