MAKES 12
For the dough :
500g strong white bread flour
1tsp salt
40gms caster sugar
7gms Fast dried yeast
25g Unsalted butter
300ml warmed milk
1 egg, beaten
For the filling :
350gms mixed currants, sultanas and raisins
75g Soft Brown sugar
40gms Unsalted Butter
2 Teasp Cinnamon
A good Tablsp of Apricot Jam
40gms Icing Sugar
Grated zest of an orange
Set the oven to 190°C Fan
- Butter a shallow roasting tin.
- Sift the flour into a large bowl and add the sugar. Soften the butter and add it to the beaten egg, warm the milk until tepid.
- Place the salt on one side of the bowl of flour and the yeast on the other.
- Add the egg and butter and a third of the warmed milk. Mix well together.
- Slowly add the rest of the milk, you will have a very sticky dough but this is how it should be.
- Tip out on to a lightly floured board and knead until very smooth and not sticking to the work surface'
- Place in a lightly greased bowl and leave to prove until double in size.
- Tip out on to a lightly floured surface and roll out into a rectangle 30cm x 23cm / 12 x 9"
- Soften the butter and spread over the surface of the dough.
- Mix the sugar and cinnamon with the fruit and sprinkle over the butter leaving a small border round the edges.
- Starting at the long side of the dough, roll it up like a Swiss roll. Pinch the edges together to seal and then cut into 12 slices.
- Place the rolls cut edges uppermost in the tin. Cover with oiled cling film and leave to rise for 1 hr or until doubled in size.
- Bake for 30 mins or until risen and golden, check after 15 minutes and if getting too brown cover with a piece of tinfoil.
- Remove from the oven and brush with the apricot jam. Cool slightly on a wire rack.
- Mix the icing sugar with the orange zest and a little water to make a glace icing and drizzle over the buns.
- Serve