This recipe was relatively easy for me using a basic enriched dough to create the buns with a firm favourite of my families being cinnamon swirls this was easy but delicious bake which doesn’t require much hands on time. Most recipes have mixed peel but I didn’t have any in the cupboard so mixed it up and used some dried apricots instead which gave a nice sweetness.
- 225g of Strong plain flour
- 1.5 tsp of Dried yeast
- 100ml of Tepid milk
- 1/2 tsp of Salt
- 15g of Butter (Plus more for melting to stick the dried fruit)
- 1 Medium egg
- 100g of Mixed dried fruit ( I used a half mixed bag and half apricots to give a different flavour).
- 50g Soft brown sugar
- 1 – 2 Tbsp of clear honey for the glaze
- Grease either an 18cm Square or round tin.
- Mix together 50g of the flour, with the yeast and milk until smooth leave for about 15 minutes until the mixture is frothy.
- Then mix in the remaining flour, salt and rub in the butter, then ad the egg to give a soft dough. The dough can be quite sticky at this stage but should leave the sides of the bowl clean.
- Turn out the dough and knead for about 5 minutes until soft and stretchy. Then leave to rise in a oiled bowl, covered in a warm place for about an hour and half.
- Once risen, turn out dough again and knead, knocking it back, then roll out into 30 by 23cm oblong.
- Brush with the melted butter and sprinkle over the sugar and dried fruits.
- Then roll up from the longest side as you would with a Swiss roll. Seal the edge and then cut into equal slices (about nine) and place them cut side down in the greased tin.
- Cover the tin and leave to rise in a warm place again for about 30 minutes. Pre -heat oven to 180 degrees celsius.
- Bake in oven for about 30 minutes, once baked remove from tin and whilst still warm brush with melted honey.