Easter Dried Fruit Rolls

Name: Easter Dried Fruit Rolls
Total time: 1 h 55 min
Yield: 8
Cuisine: British, English, European
Ingredients: 3.333 cups white Bread flour; 0.5 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground mixed spice; 0.25 teaspoon grated Nutmeg; 0.25 cup superfine caster sugar; 0.25 cup butter; 1.333 cups mixed Dried Fruit; 1 teaspoon quick-rising active dry yeast; 0.875 cup warm milk; 2 eggs; 0.5 cup All purpose flour; 2 tablespoons water; honey

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Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

ready in 1 hr 55 min.

Ready in

Calories:

433

calories

Calories

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Nutritional values

1 piece contains
(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 %)

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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

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Ingredients

for

pieces (buns)

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

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Preparation steps

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.