Christmas buns
- Paul Hollywood
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Serves 9
Easy
Cook: 25 mins
40 mins + rising
A star rating of 4.8 out of 5.34 ratingsRate
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Paul Hollywood's fruit rolls can be made ahead then heated up before adding a glossy glaze and citrus icing
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
500g strong white flour
plus extra for dusting
-
7g sachet fast-action dried yeast
-
300ml milk
-
40g unsalted butter
softened at room temperature
-
1 egg
-
vegetable oil
for greasing
For the filling
-
25g unsalted butter
melted
-
75g soft brown sugar
-
2 tsp ground cinnamon
-
100g dried cranberries
-
100g chopped dried apricot
For the glaze
- 50g caster sugar
For the lemon icing
- zest 1 lemon
- 200g icing sugar
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Nutrition: per serving
-
kcal455
-
fat9g
-
saturates5g
-
carbs89g
-
sugars47g
-
fibre3g
-
protein9g
-
salt0.65g
low
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Method
-
step 1
Put the flour and 1 tsp salt into a large bowl. Make a well in the centre and add the yeast. Meanwhile, warm the milk and butter in a pan until the butter melts and the mixture is lukewarm. Add the milk mixture and egg to the flour mixture and stir until the contents come together as a soft dough (add extra flour if you need to).
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step 2
Tip the dough onto a well-floured surface. Knead for 5 mins, adding more flour if necessary, until the dough is smooth, elastic and no longer sticky.
-
step 3
Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn until covered in oil. Cover the bowl with cling film and set aside in a warm place for 1 hr or until doubled in size. Lightly grease a baking sheet and set aside.
-
step 4
For the filling, knock the dough back to its original size and turn out onto a lightly floured surface. Roll it into a 1cm-thick rectangle. Brush all over with the melted butter, then sprinkle over the sugar, cinnamon and fruit.
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step 5
Roll up the dough into a tight cylinder, cut into 9 x 4cm slices and position on the prepared baking sheet, leaving a little space between. Cover with a tea towel and set aside to rise for 30 mins.
-
step 6
Heat oven to 190C/170C fan/gas 5. Bake the buns for 20-25 mins or until risen and golden brown. Meanwhile, melt the glaze sugar with 4 tbsp water until syrupy.
-
step 7
Remove from oven and glaze. Set aside to cool on a wire rack. Once cool, mix the zest and icing sugar with about 2 tbsp water to drizzle over the buns. Serve.
Recipe from Good Food magazine, December 2011
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A star rating of 4.8 out of 5.34 ratings
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