- This recipe is a variation of Yorkshire Tea Cakes – bułeczki.
- These are soft bread buns with the addition of currants.
- In Polish the word – rodzynki – is used for raisins and sultanas – ie dried grapes.
- I do not know what word is used for currants – the dictionary gives the word porzeczki – but that is used for berries such as black or red currants.
- 340g plain flour
- ½ tablespoon of dried yeast
- ¼ teaspoon of salt
- 30g granulated sugar
- 30g of butter
- 220ml of milk & water – lukewarm
- 60g currants
- Mix the yeast, sugar and milk and leave to froth up.
- In a large bowl rub the butter into the flour.
- Add the salt.
- Stir in the currants.
- Pour the yeast mixture into the flour mixture and mix well.
- Cover the bowl and leave in a warm place for an hour.
- Grease a baking tray.
- Divide into 6 pieces and shape into flattened circles.
- Place the circles, evenly spaced onto the greased baking tray.
- Cover and leave for 40 – 60 minutes
- Pre-heat the oven to GM6 – 200°C
- Bake for 10- 12 minutes.
- Leave on the tray for a few minutes then put them on a wire rack to cool.
They are delicious, split, toasted and buttered.