Christmas buns
Paul Hollywood's fruit rolls can be made ahead then heated up before adding a glossy glaze and citrus icing
Difficulty and servings
Serves 9
Preparation and cooking times
Cook 25 mins
40 mins + rising
Low-fat
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
PER SERVING
455 kcalories, protein 9g, carbohydrate 89g, fat 9 g, saturated fat 5g, fibre 3g, sugar 47g, salt 0.65 g
Recipe from Good Food magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1803633/
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Ingredients
- 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 apricots
FOR THE GLAZE
- 50g caster sugar
FOR THE LEMON ICING
- zest 1 lemon
- 200g icing sugar
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You can throw the dough around and the mince pies still come out crisp and biscuity in this kid-friendly Christmas recipe
292
ratings
Difficulty and servings
Serves 9
Preparation and cooking times
Cook 25 mins
40 mins + rising
Low-fat
Ingredients
- 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 apricots
FOR THE GLAZE
- 50g caster sugar
FOR THE LEMON ICING
- zest 1 lemon
- 200g icing sugar
PER SERVING
455 kcalories, protein 9g, carbohydrate 89g, fat 9 g, saturated fat 5g, fibre 3g, sugar 47g, salt 0.65 g
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07 December 2011
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