Iced Morning Buns
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 5 min.
Ready in
Ingredients
for
- For the buns
- 6 ¼ cups white Bread flour
- 1 tsp salt
- ⅓ 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 ⅓ cups warm milk
- 2 eggs
- For the crosses
- 1 cup powdered sugar
- vanilla extract
- water
Preparation steps
1.
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.
2.
Make a well in the centre. Beat the milk and eggs together and pour into the flour. Mix well to a soft dough.
3.
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.
4.
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.
5.
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.
6.
Heat the oven to 200°C (180° fan) 400°F gas 6. Bake for 15-20 minutes until golden.
7.
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.
8.
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.
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