Merry Christmas, everyone!
These little treats are pretty much a Christmas take on a cinnamon bun or perhaps a Chelsea bun. The dark brown sugar, dried fruit and glaze make it extra special.
You can use a mixture of any dried fruit that takes your fancy. My version uses sultanas and currants but feel free to substitute for raisins, dried apricots, cranberries, dates… anything that takes your fancy!
They are best eaten fresh on the day but store any left overs in an air tight container and eat quickly.
For the buns: -300ml milk -40g salted butter, softened -500g strong white bread flour -5g salt (10g if using unsalted butter) -10g instant yeast -1 medium sized egg
For the filling: -25g salter butter, melted -75g soft dark brown sugar -2tsp ground cinnamon -100g currants -100g sultanas
For the glaze: -75g apricot jam
For the icing: -50g icing sugar –Zest of 1 lemon –1 tbsp water
- Warm the milk and butter in a saucepan until the butter has melted and the mixture is lukewarm.
- Tip the flour into a large mixing bowl. Add the salt on one side, the yeast on the other. Pour in the milk mixture and the egg. Stir together, using your hands, to make a dough.
- Tip the dough onto a floured work surface. Knead until the dough is smooth.
- Put the dough in a lightly oiled bowl and cover with a tea towel. Leave to rise in a warm place (an airing cupboard is ideal) until it has doubled in size (at least an hour, 2 or 3 to be sure).
- Line a deep sided baking tray with baking parchment of silicone paper.
- Tip the risen dough onto a floured surface and, without knocking It back, roll it out into a rectangle about 5mm thick using a floured rolling pin. Tack down (fold thinly) the edge closest to you (this will make scrolling easier).
- Brush the surface all over with the melted butter. Sprinkle over the brown sugar, cinnamon and dried fruit. Roll the dough up into a tight cylinder and cut it into 10 slices. Place these, cut side up, on the baking tray, leaving a little space between each slice to prevent them from merging together.
- Cover the tray with a tea towel and leave for 30 minutes to rise. Preheat the oven to 190C.
- Bake for 20-25 minutes or until the buns have risen and are golden brown. Warm the apricot jam with a splash of water in a saucepan until runny. Brush it over the hot buns fresh from the oven to glaze. Leave to cool slightly.
- Mix the icing sugar, lemon zest and water together to make a smooth icing. Trickle or brush lightly across the top of the glazed buns. Allow the icing to set a little before serving. Store in an airtight container, but best eaten fresh.