I tend to make a batch of these buns most weeks as they make a really good after school snack. This recipe is very lightly spiced with cinnamon and I’ve also used a very small amount of butter and sugar to enhance the flavour and texture but not to make them overly sweet and heavy.
If you to batch bake then the buns freeze really well. Simply take a couple out of the freezer the evening before you want to use them. to make them extra soft you could ping them in the microwave for a couple of seconds before serving.
Ingredients
500g strong white bread flour
25g butter
25g light brown sugar
7g easy bake yeast
275g luke warm water
1 tbsp cinnamon
50g mixed dried fruit
1 egg beaten egg to wash
7g salt
Directions
- Add flour to a large bowl, add yeast to one side, salt to the other and mix to combine.
- Add the butter and rub into the flour and yeast to combine
- Add the cinnamon and brown sugar
- Add the water and use a spatula to roughly combine
- Either knead by hand or use a food mixer to make a smooth dough
- Add your dried fruit to the dough and knead again to incorporate all the fruit
- Place in a bowl, cover and leave to prove until doubled in size (approx 1.5- 2 hours)
- Lightly dust your worktop with flour then divide your dough into 8 equal pieces
- Form into even balls, arrange on a baking tray, cover and leave to double in size again (approx 30 mins – 1hr)
- Preheat your oven to 200oc
- Brush the tops of your buns with beaten egg and bake for around 15-20mins.
- Remove from the oven and place on a wire rack to cool