- 250g Strong Flour
- ½ teaspoon Salt
- 15g Fresh Yeast (or 1 x teaspoon dried)
- 90ml Warm Milk
- 50g Unsalted Butter
- 1 x Egg
- 50g Caster Sugar
- Filling: 50g Unsalted Butter
- Filling:50g Soft Brown Sugar
- Filling: 125g Dried Fruit
- Filling: 1 x Tablespoon Ground Cinamon
- Topping: Apricot Jam
- Topping: 100g Icing Sugar
- Topping: Juice and zest of 1 x Lemon
I saw Paul Hollywood do these on the Great British Bake off, so I got a recipe from one of my old books, adapted it and used his method. I cannot even begin to tell you how good they were.
Warm the milk, add a teaspoon of the sugar and the yeast. Put it to one side to become ‘active’.
Dice the butter and combine with the flour, salt and sugar. Rub it together until it becomes like coarse breadcrumbs. Add the milk and the egg and bring it together using one hand in a large mixing bowl.
This then needs kneading for about 8 – 10 mins (I have a very large mixing bowl and I do it in that. You can do it on a floured surface if not).
Leave it to one side covered by a damp tea towel until doubled in size(about an hour).
After this initial rise, dust the worktop with flour, get your rolling pin out and roll out the dough to roughly a 50 x 50 cm square. Using Paul Hollywood’s tip, go along the top edge with your thumb and press it down firmly to the worktop so it sticks.
Take the butter for the filling, which should be really soft and spread it out over the square using your fingers. Sprinkle on the sugar, cinnamon and dried fruit (I used a mixture of sultanas, chopped dried apricots and cranberries, but you can use whatever you prefer or have in the larder).
You then need to roll this up. Be firm and gently pull it towards you when you do this. Finnish rolling it up with the stuck edge underneath and release from the worktop with a scraper or a knife.
Divide the roll up (into 10 – 12 pieces) and place in a large round or square cake tin with a removable base(40cm).
Put this to one side until doubled in size (again about an hour).
Bake in a preheated oven set to gas mark 6 200 degrees C for about 20 mins.
Put 2 large tablespoons of the jam in a pan and heat until runny. When the buns come out the over, brush the over with this and set aside to cool slightly in the tin for about 15 mins. Once cooled combine the icing sugar and the lemon zest in a bowl and add the juice 1 teaspoon at a time until it is runny enough to drizzle over the buns.
Pop out the tin, and sever them with tea or fresh coffee whist still warm but the will keep for a couple of days in an air tight container.