2x 7g sachets dried yeast
¼ cup lukewarm water
1 cup milk
125g unsalted butter, cubed
4 cups plain all-purpose flour
a pinch of salt
¼ cup caster sugar
2 eggs, lightly beaten
1/3 cup currants
1/3 cup sultanas
80g unsalted butter, melted
¾ cup firmly packed brown sugar
1 tbsp ground cinnamon
1 cup icing sugar
1 tbsp warm water
½ tsp vanilla essence
Dissolve the yeast in warm water.
Place milk, cubed butter in a medium saucepan and heat until butter is melted.
Sift flour and salt into a large bowl. Add sugar (caster) and stir to combine.
Make a well in the centre and add the eggs, and milk and yeast mixtures.
Stir until a smooth dough forms.
Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, working in extra flour if dough is too sticky.
Add the currants and sultanas at the last two minutes of kneading.
Place the dough into a large lightly floured bowl and cover with plastic wrap. Keep the bowl in a warm area and allow to rise for 30 minutes to an hour. The dough should have doubled in size.
Punch the dough down and on a floured surface roll into a 23 x 60 cm (9 x24 in) rectangle.
Brush generously with melted butter, reserving some for later, and sprinkle some brown sugar and cinnamon evenly over the surface.
Roll the dough up, to make a log.
With the seam-side down, cut the roll into 2cm thick slices and place on baking trays 1.5 cam apart.
Brush the tops of the rolls with the remaining butter.
Cover loosely and leave to rise until doubled again.
Preheat oven to 180˚C.
Bake rolls for 20-30 minutes, or until lightly browned.
Remove from oven and allow to cool on a rack for 10 minutes then drizzle with icing.
For the icing,
Dissolve icing sugar in warm water and add vanilla essence in a mixing bowl.
Stir until smooth. Add extra water if the icing is too thick to drizzle.