zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Iced Fruit Buns

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Iced Fruit Buns

    Everyone will adore these moist, soft, fruity buns – they're the perfect treat at the end of a baking session and well worth the effort.

    • Vegetarian
    • Preparation time: 30 minutes plus approx 1.5 hours proving
    • Cooking time: 15 minutes
    • Total time: 2 hours 15 minutes 60 minutes 60 minutes 15 minutes

    Makes: 10

    Ingredients

    • 150g mixed dried fruit (try glacé cherries, apricots and pineapple)
    • ½ tsp ground mixed spice
    • 4 tbsp freshly squeezed orange juice
    • 350g Very Strong Canadian White Bread Flour
    • 7g sachet easy-blend dried yeast
    • 25g caster sugar
    • 1 medium egg
    • 100g unsalted butter
    • 150g icing sugar

    Method

    1. Put the dried fruit, spice and the orange juice in a small saucepan and heat gently until the fruit starts to plump up and the juice is absorbed. Remove from the heat and leave to cool.
    2. Put the flour, yeast and sugar in a bowl and make a well in the centre. Break in the egg. Melt the butter and add to the bowl, along with 100ml tepid water. Bring the mixture together with a round-bladed knife until it starts to form a soft dough.
    3. Turn out onto a lightly floured surface and knead gently for at least 10 minutes or until very smooth and elastic, adding the dried fruit towards the end of kneading. Return to a clean bowl, cover with clingfilm and leave in a warm place until doubled in size, about 1½ hours. Grease a large baking sheet.
    4. Turn out the dough onto a lightly floured surface and 'punch' with your fist to release the air. Cut into 10 even-sized pieces and shape each piece into a sausage shape. Space these well apart on the baking sheet and cover loosely with lightly oiled clingfilm. Leave to rise until doubled in size, about 1½ hours. Towards the end of the proving time, preheat the oven to 180°C, gas mark 4.
    5. Bake the buns for about 15 minutes until well risen and just golden. Transfer them to a wire rack, then cover with a clean tea towel and leave to cool. Blend the icing sugar with a little water and spoon over the buns.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars