Christmas Buns
Makes 9 buns and about 12 scrolls
Ingredients
530g bakers flour
2 teaspoons yeast
280g milk
40g unsalted butter
1 egg
Filling
25g unsalted butter
75g brown sugar, I used muscovado
1 teaspoon cinnamon
100g dried cranberries
100g chopped dried apricots, peaches or whatever you have
Preparation
place milk, butter in small pieces, and egg in bowl. Speed 4, 30 seconds to combine them.
Add yeast. 37 degrees, speed 1, for approx. 3-4 minutes. You want the butter to melt and the mix to reach 37 degrees, but you don't want the egg to cook.
Add the flour, and knead for 2 lots of 2 minutes.
Place in an oiled bowl and let rise until doubled.
When doubled turn out onto a floured sheet and give a little knead to expel all the air. Let rest for a minute or two, while you prepare the filling.
Roll dough out to a large rectangle about 1cm thick. Spread butter over the dough and sprinkle with the brown sugar. Sprinkle the fruit and cinnamon over.
Roll up tightly and using unminted tooth floss cut the dough. For buns cut into 4cm wide pieces and for scrolls cut thinner.
Place on a prepared tray and leave to rise about 30 minutes.
Bake in a moderate oven for 15 minutes. (my oven is hot, you may need longer)
Photo
you could also use fruit mince as filling. I did one end with fruit mince
This recipe is based loosely on one from an old BBC Good Food magazine. I have changed the amounts and made it thermomix friendly.
You can ice these with lemon icing if you wish. Just use lemon juice and icing sugar.
