Easter Dried Fruit Rolls
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
433
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 433 kcal | (21 %) | ||
| Protein | 12.96 g | (13 %) | ||
| Fat | 8.83 g | (8 %) | ||
| Carbohydrates | 76.57 g | (51 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 0.19 g | (1 %) |
more nutritional values
| Vitamin A | 113.02 mg | (14,128 %) | ||
| Vitamin D | 0.85 μg | (4 %) | ||
| Vitamin E | 1.46 mg | (12 %) | ||
| Vitamin B₁ | 0.58 mg | (58 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 0.84 mg | (7 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 25.92 μg | (9 %) | ||
| Pantothenic acid | 0.14 mg | (2 %) | ||
| Biotin | 0.59 μg | (1 %) | ||
| Vitamin B₁₂ | 0.44 μg | (15 %) | ||
| Vitamin C | 0.81 mg | (1 %) | ||
| Potassium | 240.37 mg | (6 %) | ||
| Calcium | 65.29 mg | (7 %) | ||
| Magnesium | 4.89 mg | (2 %) | ||
| Iron | 4.98 mg | (33 %) | ||
| Iodine | 21.14 μg | (11 %) | ||
| Zinc | 0.17 mg | (2 %) | ||
| Saturated fatty acids | 4.61 g | |||
| Cholesterol | 61.68 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the buns
- 3.333 cups white Bread flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground mixed spice
- ¼ teaspoon grated Nutmeg
- ¼ cup superfine caster sugar
- ¼ cup butter
- 1.333 cups mixed Dried Fruit
- 1 teaspoon quick-rising active dry yeast
- ⅞ cup warm milk
- 2 eggs
- For the crosses
- ½ cup all-purpose flour
- 2 tablespoons water
- For the glaze
- honey
Preparation steps
1.
For the buns: put the flour into a mixing bowl and stir in the salt, spices and sugar.
2.
Rub in the butter until the mixture resembles breadcrumbs. Stir in the dried fruit, then sprinkle over the yeast and stir in.
3.
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.
4.
Turn out the dough onto a floured surface and divide into 8 equal pieces.
5.
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.
6.
Preheat the oven to 220°C (200° fan) 425°F gas 7.
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.
8.
Bake for 12-15 minutes until risen and golden. Brush all over with honey to glaze.
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