Ingredient:
500 g (1 lb) strong white flour
1 tsp salt
60 g (2 oz) butter
1×7 g sachet fast-action dried yeast
30 g (1 oz) caster sugar
About 200 ml (7 fl oz) lukewarm milk
1 large egg, beaten
Sunflower oil, for greasing
4 tbsp clear honey
Filling
60 g (2 oz) butter
30 g (1 oz) light muscovado sugar
60 g (2 oz) sultanas
60 g (2 oz) currants
Grated zest of 1 orange
1 tsp ground mixed spice
Method:
Put the flour into a large bowl and stir in the salt. Rub in the butter and yeast. Stir in the sugar. Make well in the middle, pour in the milk and egg, and mix to a soft dough.
Knead the dough on a lightly floured surface until smooth and elastic, then shape into a round and place in a lightly oiled large bowl. Cover with oiled cling film and leave in a warm place for 1-1 ½ hours or until doubled in size.
Make the filling: cream the butter with the muscovado sugar. In another bowl, combine the sultanas, currants, orange zest, and mixed spice.
Lightly oil an 18×28 cm (7×11 in) roasting tin. Turn out the dough on to a lightly floured surface, and knock back with your fists. Knead for 2-3 minutes until smooth.
Roll out into a 30 cm (12 in) square and dot with the butter mixture. Fold in half and roll out into a 30 cm (12 in) square. Sprinkle with the fruit mixture, then roll up.
Cut the roll into 12 pieces and arrange cut-side up in the roasting tin. Cover with oiled cling film. Leave in a warm place to rise for about 30 minutes or until the pieces are touching.
Bake in a preheated oven at 220℃ (200℃ fan, Gas 7) for 20-25 minutes, covering the buns loosely with foil after about 15 minutes to prevent them from browning too much. Transfer to a wire rack.
Warm the honey in a small pan and brush over the buns to glaze. Pull the buns apart, and serve warm.
500 g (1 lb) strong white flour
1 tsp salt
60 g (2 oz) butter
1×7 g sachet fast-action dried yeast
30 g (1 oz) caster sugar
About 200 ml (7 fl oz) lukewarm milk
1 large egg, beaten
Sunflower oil, for greasing
4 tbsp clear honey
Filling
60 g (2 oz) butter
30 g (1 oz) light muscovado sugar
60 g (2 oz) sultanas
60 g (2 oz) currants
Grated zest of 1 orange
1 tsp ground mixed spice
Method:
Put the flour into a large bowl and stir in the salt. Rub in the butter and yeast. Stir in the sugar. Make well in the middle, pour in the milk and egg, and mix to a soft dough.
Knead the dough on a lightly floured surface until smooth and elastic, then shape into a round and place in a lightly oiled large bowl. Cover with oiled cling film and leave in a warm place for 1-1 ½ hours or until doubled in size.
Make the filling: cream the butter with the muscovado sugar. In another bowl, combine the sultanas, currants, orange zest, and mixed spice.
Lightly oil an 18×28 cm (7×11 in) roasting tin. Turn out the dough on to a lightly floured surface, and knock back with your fists. Knead for 2-3 minutes until smooth.
Roll out into a 30 cm (12 in) square and dot with the butter mixture. Fold in half and roll out into a 30 cm (12 in) square. Sprinkle with the fruit mixture, then roll up.
Cut the roll into 12 pieces and arrange cut-side up in the roasting tin. Cover with oiled cling film. Leave in a warm place to rise for about 30 minutes or until the pieces are touching.
Bake in a preheated oven at 220℃ (200℃ fan, Gas 7) for 20-25 minutes, covering the buns loosely with foil after about 15 minutes to prevent them from browning too much. Transfer to a wire rack.
Warm the honey in a small pan and brush over the buns to glaze. Pull the buns apart, and serve warm.
