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I totally love playing around with ‘enriched dough’ recipes in my kitchen on the Isle of Wight.

You may be asking yourself  “what is enriched dough?”, but in fact you most likely know already, but don’t realise it!  
There are some amazing recipes out there on the interweb; for instance, I love Paul Hollywood’s Sicilian Lemon & Orange Bread and personally and I have some amazing recipes for Savoury Brioche, Danish Pastry, Lardy Cake (very, very nughty!) and Mini- Panetone, which I make for my family and friends at Christmas time  …… are you getting the picture now?  Basically an enriched dough is one that is enhanced (enriched) with additional ingredients such as milk, eggs, sugar and sometimes butter and/or lard.
The French ‘farine’ genius that is Richard Bertinet has some outstanding recipes in his book ‘Dough, or if you really want to treat yourself people, then book on one of his brilliant courses at The Bertinet Kitchen Cookery School in Bath.  I did this myself around 3 years back and it was worth every penny.  You will have to pay a bit more for classes run by the main man himself, but I can assure you – it is well worth it.
These buns are very straighforward to prepare and bake and are a perfect treat for a Continental style breakfast, or in fact to indulge yourself or your family any time of the day, but be aware – these buns won’t last very long once your family realise what you are baking!   The second prove folks is really important, so make sure you allow the full amount of time noted in the recipe below.


  • 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


  1.  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.

5.  Roll out the dough to a large rectangle approximately 45x30cm and 0.75cm thick.

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6.  Brush the surface of the dough with melted butter and sprinkle the light brown sugar, cinnamon, cranberries and raisins evenly over the surface.
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7.  Roll up the dough into a long sausage.  Start rolling on the long side. Don’t rush; take your time and roll up as tight as you can.  Once you have rolled up the dough, remove the first 2.5cm from each end of the ‘sausage’.
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8. Now cut it into 12 individual buns.  I find the easiest way is to cut a mark in the centre of the sausage. Then cut another 2 equidistant marks on either side of the centre. then cut 3 equidistant marks between each cut.  Cut all the way through each mark – this will hopefully will give you 12 buns. 
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9.  Place the 12 discs onto 2 baking trays lined with baking parchment.  Cover with a clean tea towel and allow to rise for a further 45 minutes.IMG_2779 IMG_278210.  Pr-heat your oven to 200°C or 180°C convection oven.11.  Remove the tea towel and place the baking sheets into your oven; one on the middle shelf and one on the bottom shelf and bake for 10-15 minutes until cooked to a light light golden brown.IMG_2782 IMG_2785

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.

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Malcy Tips:

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.