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Christmas buns

Paul Hollywood's fruit rolls can be made ahead then heated up before adding a glossy glaze and citrus icing

  • Cook: 25 mins
    40 mins + rising
  • Serves 9
  • Easy
  • Serves 9
  • Easy
  • Calories 455
  • Carbohydrates 89
  • Saturated Fat 5
  • Sugar 47
  • Protein 9
  • Fat 9
  • Fibre 3
  • Salt 0.65

Nutrition per serving

  • Calories 455
  • Carbohydrates 89
  • Saturated Fat 5
  • Sugar 47
  • Protein 9
  • Fat 9
  • Fibre 3
  • Salt 0.65

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
  • 25g unsalted butter, melted
  • 75g soft brown sugar
  • 2 tsp ground cinnamon
  • 100g dried cranberries
  • 100g chopped dried apricots
  • 50g caster sugar
  • zest 1 lemon
  • 200g icing sugar

Method

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

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