- 220 g whole or semi-skimmed milk – room temperature
- 80 g golden caster sugar
- 7 g sachet dry active yeast
- 80 g butter – soft, cut into small cubes
- 500 g white bread flour
- 1 egg
- 1/2 tsp salt
- 80 g light brown soft sugar
- 1 tsp cinnamon
- 30 g melted butter
- 150 g cranberry & raisin mixed fruit (Lidl is good)
- 1 orange – zested & juiced
- 3 tbsp orange juice (as above)
- 200 g icing sugar
- Add the milk, sugar and dried yeast to your TM bowl and stir for 5 minutes / 37oC / Speed 2
2. Add the cubes of soft butter, strong flour, egg and salt to the milk mixture. Insert the measuring cup into the mixing bowl lid and knead on ‘Dough’ setting for 2 minutes.
3. Remove the dough from the mixing bowl and place into a lightly oiled bowl. Lightly dust the top of the dough with some flour and cover the dough with a plastic bag or a clean tea towel and leave to rise for one hour or until double in size.
4. Lightly dust your work surface with strong white flour, turn out the dough and roughly shape into a rectangle.
12. Remove from the oven and allow to cool a little before transferring the a cooling wire.
13. To make the icing, add the icing sugar to a small bowl and add the orange juice. Using a fork or spoon, mix together until you have a thick but runny icing. If it is too thick, add a bit more orange juice.
14. Place the cooling wire over a deep tray and, using a dessert spoon, drizzle the icing over the buns.
I sometimes make a batch, cut into 12 buns and allow them to second prove for half the time above, then freeze them on a tray, then store in zip-lock bags when frozen. I then cook them at a lower temperature on silicone paper from frozen.
You can also make them the night before and bake fresh in the morning ready for a ‘Continental’ style breakfast.
All yeast doughs can be kept in the fridge overnight and baked in the morning. We often do this at home with our pizza dough recipe. The yeast matures and develops and produces a better, deeper flavour.