• Put the raisins and currants in a bowl. Pour hot water over them until covered. Let them soak for 10 minutes, then pat them dry with a kitchen towel.
  ½ cup raisins, ½ cup currants
• Warm the milk until lukewarm. Stir in the sugar and yeast. Let it sit for 5 minutes until bubbles appear.
  ⅔ cup milk, 1⅔ tablespoons sugar, 1 teaspoon yeast, instant
• In a large bowl, mix the flour and salt. Add the milk mixture and knead for 10 minutes until smooth.
  2 cups all-purpose flour, ¾ teaspoon salt
• Cover and let it rise for 60 minutes in a warm place.
• Press the dough flat and add the raisins, currants, egg yolk, orange zest, candied orange peel, and cinnamon. Knead until everything is evenly mixed.
  1 egg yolk, 1 teaspoon orange zest, 1 oz. candied orange peel, ½ teaspoon ground cinnamon
• Divide the dough into 4 equal pieces.
• Shape them into small balls and let them rest for 20 minutes under a towel.
• Form them into oval mini loaves.
• Grease a baking tray with butter and place the loaves on it. Let them rise for 60 minutes in a warm place.
  1 tablespoon butter
• Preheat the oven to 390 °F or 350 °F.
• Beat the egg and brush it over the loaves.
  1 egg
• Bake for 15 minutes until golden brown.

Serving

• Dust with confectioners sugar before serving.
  1 tablespoon confectioners sugar
• Enjoy warm with butter, or eat them cold—they’re delicious either way!