As soon as autumn rolls around I find myself making a batch of these lovely buns most weeks. More bready than cake, a lovely light dough is gently spiced with cinnamon and a small amount of sugar to give it a hint of sweetness. They last for about three days and then they are just as lovely when toasted and buttered.
Ingredients
7g easy bake yeast
500g Strong white bread flour
25g light brown sugar
25g unsalted butter1 tbsp ground cinnamon
50g mixed dried fruit
275g water
7g salt
1 beaten egg to wash the tops
Directions
- In a large bowl, add yeast, flour and butter. rub the butter into the flour until it is all combined
- Add the sugar, cinnamon salt and water and mix to combine.
- Either by hand or using a stand mixer, knead the mixture until it forms a soft springy dough
- Add your dried fruit to the dough and knead it in until all the fruit is combined evenly.
- Cover the dough and leave to double in size (around 2 hours)
- Place your dough on a lightly floured worktop
- Divide into 8 equal pieces and shape into balls
- Place on a lined baking tray, cover and leave to double in size
- Preheat your oven to 200oC
- Once the buns have doubled in size, brush the tops with beaten egg
- Place in the oven and cook for around 20 mins or until golden on top
- Remove from the oven and place on a wire rack to cool