Pull-apart Easter buns

Ingredients

1 Tbsp	Active dried yeast (Main)
1 cup	Water
4 ½ cups	High grade flour
2 large	Eggs, beaten
¾ cup	Sugar
1 tsp	Salt
175 g	Butter, softened
2 Tbsp	Ground cinnamon
½ cup	Mixed peel, optional
½ cup	Currants, optional

Directions

1. Sprinkle the yeast evenly over the warm water in a mixing bowl. Stand for five minutes until foamy.
2. Whisk in half a cup of flour. Cover and stand until bubbly and risen, about 30 minutes.
3. Whisk in the eggs, a quarter cup of sugar, salt and remaining flour. Using a dough hook preferably, mix until smooth, about four minutes.
4. Add 125g butter and mix until smooth. Add a little extra flour if too sticky.
5. Turn onto a floured surface and knead until smooth, about three minutes. Place in a bowl, cover and let rise until doubled in size, about one and a half hours. Punch down.
6. Melt the remaining 50g of butter. Lightly butter a baking tray.
7. Combine the remaining sugar and the cinnamon in a bowl. Roll the dough into 3-4cm diameter balls, about 30g each. Dip the balls into the melted butter then into the cinnamon mixture. Place 1cm apart in a 25cm circle on the oven tray. There will be about 15 balls. Then fill in the centre with the remaining balls, stacking the extra balls on top.
8. Sprinkle with remaining sugar. Cover loosely with plastic film and stand until doubled in size.
9. Preheat the oven to 180C.
10. Uncover the balls and bake until golden and a wooden skewer inserted in the centre comes out clean, about 30 minutes.
11. Cool for 15 minutes then drizzle with a light icing. (Combine a cup of sifted icing sugar with a tablespoon of lemon juice and enough water to make an icing that can be drizzled.