Wednesday 29 April 2015

Spiced Fruit Buns.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I don't know how to begin this post.
thought I'd be honest there. onto the buns!

these spiced fruit buns were baked half-way through April on a bank holiday and oh my days, this recipe is a definite keeper.

plump, fluffy buns filled with plenty of mixed spice and cinnamon. not to mention the addition of my favourite dried fruit - the raisin.

baked and then brushed with the sugariest glaze of them all (which I ran out of and had to finish them off with apricot jam). these buns will fill your kitchen with the most comforting aroma which no candle will be able to beat. they are sugary with a hint of warm spice, and the sticky glaze reminded me of doughnuts which is never a bad thing.

Sweet Yeast Dough, previously: briochecinnamon apple rollsdoughnutscinnamon rollscinnamon currant bread. 

A Simple List of Ingredients:
1. Unsalted Butter
2. Strong White Flour
3. Salt
4. Mixed Spice
5. Ground Cinnamon
6. Caster Sugar
7. Dried Yeast
8. An Egg
9. Water
10. Milk
11. Raisins 
12. Mixed Peel
13. Apricot Jam

Bismillah, let's begin!

First, to make the buns. Because let's face it - it's why you're all here. We begin with butter of the unsalted variety.

Take 50 grams Unsalted Butter.

And pop into the microwave for about 30 seconds to melt completely. Set aside for later.

Then, take strong white flour. Plain old flour won't do here - we need something with a higher gluten content.

Into a large bowl, place 450 grams Strong White Flour.

Next, measure out 1 level teaspoon Salt.

And, sprinkle it in.

Then, it's time to put the spiced into these spiced fruit buns with a little mixed spice.

Measure out 1 level teaspoon Mixed Spice. Yes, I know I used the 1/2 teaspoon. The reason? The teaspoon wouldn't fit into the spice jar - I know, sad times. 
Anyway, 1/2 and 1/2 makes one. My maths teacher would be proud.

Add the mixed spice to the bowl.

Then, my favourite. The cinnamon. Seriously, I can't be trusted baking a sweet yeast dough recipe without throwing a little (or a lot) of this stuff into it.

Measure out 1 level teaspoon Ground Cinnamon and throw it on in.

Now, to sweeten these buns up.

Pour in 50 grams Caster Sugar.

At this point, grab a spoon and give everything a quick stir. There's this thing where salt and yeast (coming next!) shouldn't directly touch so stirring helps.
Don't ask me - ask Google instead.

Finally, we can add the dried yeast.

Pour in 7 grams Dried Yeast. How nice are these sachets which already contain 7 grams?

Once the yeast is in ..

... another little stir and we're ready for the wet stuff.

Oh but first, make a well in the centre of the bowl. Using your spoon, push the mixture to the sides - it doesn't have to be perfect.

We begin with the melted and now cool butter.

Pour the butter into the well.

Then, take 1 large Egg.

Crack the egg into a bowl.

Give it a beat with a fork - not too thoroughly though, we're not scrambling eggs here.

Pour the beaten egg into the well too.

Next, take 5 tablespoons lukewarm Water.

In it goes too. This well is getting quite busy.

The last wet ingredient is milk - I used semi-skimmed but use what's in the fridge.

Take 150ml Milk and heat it until it's lukewarm - about 30/40 seconds in the microwave.

Pour it in.

And, that is all the wet stuff done.

Time for the good stuff! Take 75 grams Raisins.

Let them fall into the bowl.

Finally, mixed peel.

Measure out 50 grams Mixed Peel.

And that, my friends, is everything. 

I made these in a machine so on went the dough hook.

{By hand? Simply mix to a soft dough and then knead on a lightly floured surface for 10 minutes until smooth and elastic.}

Machine people, let the dough hook mix everything together until you have a soft dough.

Something like this.

Then, let it go for 5 minutes on the lowest speed.

Until it's smooth and elastic like this.

Bring it together into a ball.

It's such a good dough to work with - I loved it!

Then, oil a bowl. I hate washing up so I used the same bowl again.

Pop in the dough.

Cover with clingfilm.

And, a clean tea towel. I don't know why I did the tea towel thing. I've seen it done in books - maybe it helps keep the heat in?
Place the bowl in a warm place for 1 hour 30 minutes or until doubled in size.

Then, lightly grease and line a baking tray. 

After around 2 hours or so (it was cold at the beginning of April here), the dough had doubled in size.

Place it onto a lightly floured surface and knead for 2-3 minutes.

Divide the dough into 12 equal pieces (and practice your fractions at the same time).

I cut it in half.

Then, each half into half.

And, then each half into three.

Then take each piece and shape into ball/bun shape.

Carry on with the rest of the dough.

Place the balls onto the prepared baking tray.

Space them out a little bit because they will grow as they rise.

It's time for the second rise.

Cover the tray with clingfilm. Leave to rise in a warm place until the balls have doubled in size - about 30-40 minutes.

Ten minutes before the rising time ends, get the oven pre-heated to 200C Fan / 220 Normal / Gas Mark 7.
Then, once risen, place the buns in to bake for 20 minutes until golden.

While the buns bake, you can make a sugar syrup to glaze them with. I found that this recipe wasn't enough for 12 buns so you could double it or just use apricot jam.

So, into a small pan, place:
1 tablespoon Sugar
2 tablespoons Water

Place the pan over a medium heat until the sugar has dissolved and you have a clear syrup.

And, by now, the buns are ready!

Once baked, they should be golden and should sound hollow when tapped underneath.

Brush the sugar syrup onto the buns straightaway.

Or use Apricot Jam - heat it in the microwave for a few seconds until runny.

Once glazed, the buns are ready to eat!

The buns were lovely on the first day but even better the next. The flavours had developed overnight - a real breakfast treat.

Serve sliced in half with butter and more apricot jam.

Full Written Recipe:

Spiced Fruit Buns.

Prep Time: About 2 hours 15 minutes
Bake Time: About 20 minutes
Serves: Makes 12 buns


For the Buns
50 grams Unsalted Butter, melted and cooled
450 grams Strong White Flour
1 level teaspoon Salt
1 level teaspoon Mixed Spice
1 level teaspoon Ground Cinnamon
50 grams Caster Sugar
7 grams Dried Yeast
1 large Egg, beaten
5 tablespoons Water, lukewarm
150ml Milk, lukewarm
75 grams Raisins
50 grams Mixed Peel

For the Glaze
Apricot Jam, as needed


To make the buns, take a large bowl. Put in the flour, salt, mixed spice, ground cinnamon, caster sugar and dried yeast. Give everything a mix and make a well in the centre.

Pour in the melted and cooled butter, beaten egg, water and milk.
Finally, add the raisins and mixed peel.

Mix everything together to form a soft dough. Then, using a machine with the dough hook, knead for 5 minutes on low.

By hand? Knead on a lightly floured surface until smooth and elastic.

Place the dough into an oiled bowl and leave to rise in a warm place for 1 hour 30 minutes or until doubled in size.

Then, place the risen dough onto a lightly floured surface and knead for 2-3 minutes. Divide into 12 equal pieces and shape each piece into a round ball.
Place the balls on a lightly greased and lined baking tray. 

Cover with clingfilm and leave to rise until doubled in size in a warm place. This will take about 30-40 minutes.

Pre-heat the oven to 200C Fan / 220C Normal / Gas Mark 7.

Bake the buns for 20 minutes until golden. They should sound hollow when the base is tapped.

As soon as they’re out, brush them with jam or a sugar syrup.

Serve sliced in half with butter and more jam.

This Time One Year Ago:

This Time Two Years Ago:

Keep me in your duas, please, and enjoy your spiced fruit buns,


Spice Enthusiast
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