Makes: 12 buns
- 500g plain flour
- 1 teaspoon salt
- 1 1/2 teaspoons dried active baking yeast
- 75g caster sugar
- 50g softened butter
- 1 egg
- 225ml milk
- 25g melted butter
- 2 tablespoons light brown muscovado sugar
- 1 teaspoon mixed spice
- 150g sultanas, currants and chopped candied peel
- chocolate syrup to taste
- 40g caster sugar
- 4 tablespoons water
- 1 teaspoon orange flower water or honey
Prep:25min › Cook:25min › Extra time:1hr40min rising › Ready in:2hr30min
- Sift the flour and salt, add the yeast, sugar and 50g softened butter. Beat the egg and add to the mixture with the milk. Mix to a soft dough.
- Knead slowly for another 4 minutes until the dough is smooth and elastic. Cover the dough and leave to rise in a warm place for about an hour, until it has almost doubled in size.
- Grease, or cover a dish with parchment paper. Knock back the dough by kneading some more for about a minute. Transfer to a lightly floured surface (divide in 2 batches if using double the ingredients) and roll out.
- Brush the dough with melted butter and sprinkle with the muscovado sugar, mixed spice, sultanas, currants and candied peel. Leave a 1cm border without butter along one edge.
- Now take the chocolate syrup/spread of your choice (it could be home-made or bought; I use Nutella), and put spoonfuls along the uncovered edge. You can also put them at intervals so when you cut the roll into slices the chocolate won't show from the edges.
- Starting at the chocolate-covered edge, roll the dough and fruit filling up towards the empty edge. Press the edges together to seal. You can brush them with some water to make them stick more. Cut the roll into 12 slices and place each slice, cut side uppermost, in the prepared dish.
- Cover and leave in a warm place to rise until the slices have almost doubled in size, 30 to 40 minutes.
- Preheat the oven to 200 C / Gas 6.
- Bake until risen and golden, about 20 minutes. Leave to cool.
- For the glaze: Place the 40g sugar and water in a saucepan and heat gently, stirring continuously to dissolve the sugar. Bring to the boil and boil until syrupy, about 2 minutes. Stir in the orange flower water and brush over the warm buns (Refer to Substitution tip if using honey). Serve warm.
Since I usually double the ingredients I use more than one dish. Use as much as you need, as long as there is enough space between the buns to allow room for spreading. You'd be surprised how much they can grow while baking!
For the glaze, I sometimes dissolve 1 to 2 teaspoons honey in 4 tablespoons hot water and brush it over the buns. While I personally prefer the taste of honey, it is also faster and easier to make.