Easter Dried Fruit Rolls
ready in 1 hr 55 min.
- For the buns
- 3.333 cups white Bread flour
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- ¼ tsp grated Nutmeg
- ¼ cup superfine caster sugar
- ¼ cup butter
- 1.333 cups mixed Dried Fruit
- 1 tsp quick-rising active dry yeast
- ⅞ cup warm milk
- 2 eggs
- For the glaze
For the buns: put the flour into a mixing bowl and stir in the salt, spices and sugar.
Rub in the butter until the mixture resembles breadcrumbs. Stir in the dried fruit, then sprinkle over the yeast and stir in.
Beat together the warm milk and eggs, then pour into the dry ingredients and mix to a moist dough. Leave to stand for 5 minutes.
Turn out the dough onto a floured surface and divide into 8 equal pieces.
Shape the dough into buns Space apart on a baking tray lined with non-stick baking paper, cover loosely with cling film, then leave in a warm place for 45-70 minutes, until risen and puffy.
Preheat the oven to 220°C (200° fan) 425°F gas 7.
For the crosses: mix the flour and water to make a paste. Put into a small piping bag and pipe crosses on top of each bun.
Bake for 12-15 minutes until risen and golden. Brush all over with honey to glaze.