Spicy fruit buns recipe
Servings: 12 bread rolls
I think these spicy fruit buns scream Christmas, but they'd be delicious any time of year.
- 12 hole muffin tray
- Cake release spray
- 1 tsp salt
- 325 g strong white bread flour
- 50 g semolina
- 1 1/2 tsp fast-action dried yeast
- 1 tsp mixed spice
- 225 ml warm water
- 2 tbsp fruit syrup
- 75 g mixed fruit
- 1/2 tbsp olive oil
- Cling film saran wrap
- 1 lightly beaten egg
Spray every hole in the muffin tray with the cake release spray
Put the salt in the bottom of your bowl, followed by the flour and then the semolina, yeast and mixed spice.
Make a well in the centre and pour in the water and fruit syrup, then mix really well until it all comes together.
I then used my Kitchen Aid to knead it vigorously for about 4 minutes, but if you are doing it by hand, it'll take about double that.
When you have a lovely elastic dough, knead in the mixed fruit, then shape the dough into a sausage shape and chop into 12 equal pieces.
Roll each piece into a roll with a smooth top and place each into a muffin hole, then rub or brush the olive oil on to the top of each one.
Cover with cling film, leaving a crimp in the middle so they have room to grow and leave somewhere warm for 45 minutes - they should double in size.
Set the oven to 180C (160C fan, 350F), then remove the cling film, brush each roll with beaten egg. bake in the oven for 25 minutes until the rolls turn a gorgeous, golden brown on top and sounding hollow when tapped underneath.
Leave them too cool on a wire rack.