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Published September 9th 2020
A simple recipe for a holiday favourite
These fruit-filled buns are traditionally made for the Easter holiday season, but really are great to make for any celebration throughout the year. This recipe uses instant yeast for a faster production time, but you can also use a sourdough starter. This recipe is adapted from one provided by King Arthur Flour and one by Paul Hollywood.
1/4 cup (57g) apple juice or rum 75 g sultanas 50 g mixed peel zest of 1 orange 1 finely chopped apple 1 tsp ground cinnamon
1/4 teaspoon cloves or allspice 1/4 teaspoon nutmeg 300 ml whole milk
50 g butter
500 g strong bread flour
1 tsp salt
75 g caster sugar
7 g sachet fast-action yeast
75 g plain flour
around 3-4 tbsp Apricot jam
Begin by mixing the apple juice or rum with the sultanas and mixed peel. Cover and leave to sit overnight. The next day, add the finely chopped apple, zest of one orange, and the spices (cinnamon, nutmeg, cloves or allspice) to the mixture. Set aside.
Bring the milk to the boil, remove from heat and add the butter. Leave to cool until it reaches a lukewarm temp. Beat the egg separately. Add flour, salt, sugar, and yeast into a bowl. Make a well in the centre and add the milk and butter mixture along with the beaten egg. Mix well.
Knead the dough on a floured surface for about 5 mins or until it is smooth and elastic. Place it in a lightly greased bowl, cover with oiled plastic wrap and leave to rise in a warm place for 1 hour or until doubled in size.
After the dough has doubled, add the fruit and spices mixture and knead well into the dough. Allow it to rise for about another hour or until doubled in size.
Divide the dough into even pieces (at about 75 g per piece or 15 buns). Roll each piece into a smooth ball and place on baking trays lined with parchment. Cover with oiled plastic wrap and set aside for 1 hour.
Preheat the oven to 220 C /200 C fan / 390 F.
Mix the 75 g of plain flour with 5 tbsp of water to make a thick paste. Add the water one tbsp at a time - you may not need all 5 tbsps. Spoon into a piping bag with a small nozzle. Pipe a cross shape onto the top of each bun.