Ingredients:
DOUGH
- 500g strong bread flour
- 7g (1 sachet) of fast action yeast 5g salt
- 1 large egg – beaten
- 300ml tepid milk
- 45g soft butter
FRUIT FILLING
- 30g soft butter
- 75g soft dark brown sugar
- 2 tsp cinnamon
- 85g raisins
- 85g dried cranberries
- 85g dried apricots – chopped 100g finely chopped marzipan 3 tbsp rum or brandy
- Zest and juice of 1 orange.
- 3-4 tbsp icing sugar
- 2 tbsp marmalade
Method:
SET THE OVEN TO 180°C FAN
- Soak the dried fruit in the rum along with half the orange zest and half the orange juice. You can heat on a medium heat in the microwave to ‘plump’ up the fruit more if you wish.
- Make the dough – place the flour into a large bowl or your mixer bowl with dough hook and place the salt on one side and the yeast on the other, do not let them touch at this point.
- Mix together briskly and add the butter, egg and milk.
- Bring together to a smooth dough (it will be sticky at this point) and then tip out onto a VERY LIGHTLY floured surface and knead for 5-10 minutes. The stickiness will go so don’t use too much flour on your surface otherwise it will change the consistency of the dough.
- Place in a lightly oiled bowl and leave to prove for about an hour or until double in size.
- Tip out onto a floured surface and roll into a rectangle approx 30cm x 40cm (12” x 16”).
- Spread the butter over the dough and then evenly sprinkle the cinnamon and brown sugar.
- Sprinkle over the fruit and the chopped marzipan.
- Mix evenly and then starting at the narrow side roll up the dough into a tight roll, seal the edge.
- With a sharp knife cut into 12 pieces and place cut sides up on to a baking tray fairly close together.
- Leave to prove for about an hour.
- Bake for 20-25 minutes until golden.
- While warm dilute the marmalade with a little water and using a pastry brush glaze the top of the buns.
- When the buns have cooled make the icing by mixing the other half of the juice with the icing sugar together (if the icing seems a little too runny, add more icing sugar) and then, using a piping bag with the very tip cut off, pipe some swirls.
- Sprinkle over the remaining zest.
