Recipe: Christmas Buns

These tasty fruit rolls can be made ahead of time and then heated up before adding a glossy glaze and citrus icing, making them the perfect morning treat for Christmas Day 

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 

2tsp ground cinnamon 

100g dried cranberries 

100g chopped dried apricot 

For the glaze 

50g caster sugar 

For the lemon icing 

Zest of a lemon 

200g icing sugar 

METHOD 

1. Put the flour and 1tsp 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 lay out across 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 190°C/170°C fan/gas mark 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 brush on the 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.