(10 bun recipe)
500g white “00” flour, plus extra for dusting
1 teaspoon salt
1 × 7g sachet fast-action dried yeast
40g softened unsalted butter
25g melted unsalted butter
Grated zest of 1 orange
75g soft brown sugar
2 teaspoons ground cinnamon
½ teaspoon all spice
175g dried berries and cherries (whatever you fancy)
1 heaped tablespoon orange peel marmalade and water
200g icing sugar and water
1 deep baking tray laid with baking parchment lightly greased
Preheat the oven at 25C while you are mixing the dough. Put the flour and salt into a large mixer bowl. Make a well in the middle and add the yeast. Heat the milk in a saucepan until lukewarm. Melt the butter (usually I use the microwave for 1 minute in medium power is enough). Add both to the flour mixture with the egg and knead for 5 minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky. I use the mixer with a dough hook and it seems to work fine but you are very welcome to knead by hand in a lightly floured surface.
Lightly grease a bowl with vegetable oil. Place the dough in the bowl and turn until it is covered all over with oil. Cover the bowl with clingfilm and leave the dough to rise in the preheated oven for 1 hour.
Punch down the dough to its original size and on a lightly floured surface roll out the dough to a rectangle about 40cm long and 5mm thick. Brush all over with the melted butter (microwave again). Mix the orange jest, sugar, cinnamon, all spice, berries and sultanas and spread generously all over the dough.
Begin to roll the long side tightening the roll each time you turn it – you should end up with a Swiss roll lookalike. Cut across into 10 pieces about 4cm wide. Place them cut side up in the baking tray, leaving a little space around each slice. Cover with clinfilm and return to the oven for another 30 minutes.
Take the buns out of the oven and increase the oven to 190 ° C/ 375 ° F/ gas. When temperature is reached, bake the buns for 20– 25 minutes until risen and golden brown. After 15 minutes cover the buns with foil if they are getting too brown.
Transfer the buns to a wire rack allow to cool.
Meanwhile put the jam in a small saucepan with a splash of water and melt gently until smooth. Brush the jam and the orange peel over the buns to glaze. Allow to cool.
Shift the icing sugar in the mixer bowl and add 2 tablespoons water, use the mixer for 5 min. You might need a little more water while is mixing; it is ready when it falls from the spoon when lightly shaken. Drizzle the icing over the buns let it set and Enjoy!