- Preheat oven to 190/170 fan.
- Add the flour, yeast, sugar, salt and 1 tsp cinnamon into a
- Melt the butter and allow to cool a little before mixing in
with the egg, warm milk and water, stir.
- Using the dough hooks on the handmixer, slowly pour the liquid
into the dry mix to form a dough, knead for a few minutes to a
smooth looking dough make a ball.
- Cover the bowl with cling film and allow to rise in a warm
place for an hour or doubled in size.
- Lightly flour a work surface, knock back the dough and use your
hands to stretch the dough, then use a rolling pin to make a large
- Combine the 75g of Castor sugar and Tbsp of cinnamon
- Spread the mixed fruit over and around the dough and then
sprinkle the cinnamon sugar all over the dough.
- Take the long side and start to roll the dough into a very long
cigar right up to the other side.
- Cut off the straggly ends, then measure 12-14 even pieces and
- Grease a square oven proof baking dish and place each bun on
leaving a 1" gap between each bun.
- Cover the buns with cling film and allow to rise in a warm
place until doubled in size.
- When risen, brush with a little mik or egg wash and place in
the oven for 10-15 minutes.
- Make up the lemon glaze by mixing the juice of one lemon and
100g icing sugar to form a paste.
- Allow the buns to cool a little before drizzling over the lemon
Make this vegan by using plant butter, NO egg and using oat milk
or a vegan alternative.
Use up any soaked fruit from xmas into these buns for a
delicious rich taste.
If you need to add a little more water to form the dough, then
Make these in a muffin tin, remember to grease the tin first,
remove and place into muffin cases before adding the lemon