Nothing says spring like a tiny brunch to share with your friends!
1 tablespoon rum
1/4 teaspoon currants
1/2 teaspoon quail egg
1/2 teaspoon melted butter
1/8 teaspoon yeast
1/2 teaspoon brown sugar
Pinch of cinnamon
1 tablespoon flour
1 teaspoon egg white
1 teaspoon milk
2 teaspoons white icing, to garnish
Heat the rum in a pot and add currants. Simmer for a few minutes and set aside.
Knead all of the dough ingredients together for a few minutes and then add rum-infused currants. Roll pieces of dough into small balls, and place on greased baking sheet. Bake at 375 degrees for 8 minutes. Allow to cool and then pipe a cross shape on each bun with the icing.
Serve with scrambled eggs, bacon and tiny mimosas.