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Spiced Fruit Buns

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This recipe is my go-to Spiced Fruit Buns recipe and I always use it for Hot Cross Buns as well at Easter I just add a Pastry Cross.

Ingredients For the dough

  • 450g strong white flour, plus extra for dusting
  • 2 x 7g sachets easy-blend yeast
  • 50g  castor sugar – I use natural golden sugar.
  • 150ml warm milk
  • 50 ML Warm water
  • 1 egg, beaten
  • 50g butter, melted, plus extra for greasing
  • oil, for greasing
  • 1 tsp Himalayan Salt…ordinary salt is ok.
  • The spices and dried fruit
  • 1 tsp ground cinnamon
  • ½ tsp mixed spice
  • ¼ tsp grated nutmeg
  • 100g currants
  • Optional: Orange or lemon zest
Spiced Fruit Buns and brushed with a little fresh honey just to give them a nice slightly sticky finish
Spiced Fruit Buns

Method:

  1. Put the flour, yeast, castor sugar, and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well.
  2. If you want to add a little lemon or orange zest it can be added now.
  3. Make a well in the center and pour in the warm milk, 50ml warm water, the beaten egg, and the melted butter.
  4. Mix everything together to form a dough – start with a wooden spoon and finish with your hands.
  5. If the dough is too dry, add a little more warm water; if it’s too wet, add more flour.
  6. Knead in the bowl or on a floured surface until the dough becomes smooth and springy.
  7. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel.
  8. Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.
  9. Tip the risen dough onto a lightly floured surface.
  10. Knead for a few secs, and divide into 12 even portions – I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces.
  11. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.
  12. Then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again.
  13. Heat oven to 200C/180C fan/gas
  14. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom.
  15. While still warm, I brushed with a little fresh honey just to give them a nice slightly sticky finish.

Prepared, tried, and tested by Carol Taylor
 

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