BOSCH TOOL: Dough Hook
2/3 cup dried currants or raisins
3-4 cups whole wheat flour (can mill your own flour with a NutriMill)
2 tbsp SAF yeast
1 tsp cinnamon
3/4 cup milk
1/2 cup oil
1/3 cup sugar or honey
1 tsp salt
3 eggs
1 slightly beaten egg white
Cover currants/raisins with hot water, let stand for 10 minutes. Drain well and set aside.
In a pan, heat milk, oil sugar/honey and salt until warm (115 degrees). In Bosch bowl combine 2 cups flour, yeast and cinnamon. Add the warm liquid to dry ingredients. Using your dough hook, mix on speed 1 for 15 seconds. Rest for 15 minutes. Mix in eggs, one at a time. Add currants/raisings and some of the remaining flour, all if needed. Knead on speed 2 until gluten is developed (5 to 7 minutes).
GLUTEN TEST: Take a small piece of dough and pull it while spreading with your fingers. If you can see light through it without the dough from splitting, the gluten is developed.
Remove dough from bowl and shape into a ball. Place in greased bowl, turn once so both sides are greased. Cover and let rise in warm place until doubled in size (about 1 1/2 hours). Punch down. Cover and let rise for another 10 minutes.
Divide into 18 pieces. Form into smooth balls. Place on greased baking sheet 1 1/2 inches apart. Cover and let rise until double in size (30 to 40 minutes). Cut shallow cross in each. Brush tops with egg whites. Bake in preheated 375 degree oven for 12 to 15 minutes. Remove from baking sheet. Allow to cool.
Use frosting (recipe below) to make a "cross" on the bunn.
Frosting:
2 tbsp. milk
1 cup sifted powdered sugar
1/2 tsp vanilla
Combine ingredients. If needed, add extra milk or water to have pouring consistency. Use a piping bag or sandwich bag to squeeze frosting on buns.