Iced Morning Buns

Name: Iced Morning Buns
Total time: 2 h 5 min
Yield: 12
Cuisine: British, European
Ingredients: 6.25 cups white Bread flour; 1 tsp salt; 0.333 cup butter; 1 tsp ground cinnamon; 1 tsp ground mixed spice; 0.25 tsp grated Nutmeg; 0.25 cup caster sugar; 1.25 cups mixed Dried Fruit (currants, raisins, sultanas); 0.75 cup chopped Candied fruit; 1 sachet easy blend Yeast; 1.333 cups warm milk; 2 eggs; 2 Tbsps sugar; 1 Tbsp water; 1 cup powdered sugar; vanilla extract; water

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Difficulty:

moderate

Difficulty

Preparation:

35 min.

Preparation

ready in 2 h. 5 min.

Ready in

Ingredients

for

pieces (buns)

For the buns: 6 ¼ cups white Bread flour; 1 tsp salt; 0.333 cup butter; 1 tsp ground cinnamon; 1 tsp ground mixed spice; ¼ tsp grated Nutmeg; ¼ cup caster sugar; 1 ¼ cups mixed Dried Fruit (currants, raisins, sultanas); ¾ cup chopped Candied fruit; 1 sachet easy blend Yeast; 1.333 cups warm milk; 2 eggs

For the glaze: 2 Tbsps sugar; 1 Tbsp water

For the crosses: 1 cup powdered sugar; vanilla extract; water

How healthy are the main ingredients?

sugar salt cinnamon Nutmeg egg

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Preparation steps

For the buns: sift the flour and salt into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the spices, sugar, dried fruit, candied peel and yeast.

Make a well in the centre. Beat the milk and eggs together and pour into the flour. Mix well to a soft dough.

Turn out onto a floured surface and knead for about 10 minutes until smooth and elastic. Place in an oiled bowl, cover with a tea towel or cling film and leave in a warm place for about 45 minutes to rise.

Turn out the dough and knead again lightly for a few minutes to knock out any air bubbles. Divide into 14 pieces and shape into buns.

Grease a baking tray. Place the buns well apart on the tray, cover loosely with cling film and leave in a warm place for about 45 minutes until doubled in size.

Heat the oven to 200°C (180° fan) 400°F gas 6. Bake for 15-20 minutes until golden.

For the glaze: heat the water and sugar in a small pan and simmer for 2 minutes until syrupy. Remove the buns from the oven and brush with the glaze while still warm. Cool on a wire rack.

For the crosses: sift the icing sugar into a bowl. Stir in the vanilla and just enough water to form a thick smooth coating icing. Spoon or pipe the icing into crosses on the buns and leave to set.