Spiced fruit buns

    2 hours 20 min

    A family favourite when we have a cuppa. The type of fruits used can be varied to your own particular taste, for example, reduce the mixed fruit content and replace the removed amount with dried cranberries.


    Dorset, England, UK
    17 people made this

    Serves: 8 

    • 300ml full fat milk
    • 40g butter
    • 500g strong white flour
    • 2 teaspoons salt
    • 7g instant yeast
    • 1 egg, beaten
    • For the filling
    • 75g dark brown soft sugar
    • 2 or 3 teaspoons ground cinnamon or allspice
    • 200g dried mixed fruits
    • 25g melted butter
    • 75g apricot jam for the glaze
    • For the lemon icing
    • 100g icing sugar
    • 1 tablespoon lemon juice
    • 1 lemon, zested

    Prep:30min  ›  Cook:20min  ›  Extra time:1hr30min rising  ›  Ready in:2hr20min 

    1. Warm the milk and butter in a saucepan until the butter has melted and the milk is lukewarm, do not bring to the boil.
    2. In a bowl mix flour and salt. Add the yeast and egg and mix the ingredients together until evenly combined. Tip onto a lightly oiled work surface and knead with an electric mixer or by hand until you have a smooth silky dough, about 8 to 10 minutes.
    3. Lightly oil a large bowl and cover with cling film or a tea towel or place into a 3L snap-top tub. Leave in a warm place until the dough has doubled in size, about 1 hour.
    4. In a clean bowl mix together the sugar, spice and dried fruit for the filling. Cover and leave to allow the ingredients infuse.
    5. Tip the risen dough onto a lightly floured work surface and knock it back. Roll to a rectangle about 5mm thick. The dough will try to shrink so tack down one side and stretch it away from this point.
    6. Melt the butter in a saucepan and brush the dough with it. Sprinkle the filling over the dough and press it into the dough. Roll the dough into a cylinder and cut into 8 to 9 equal slices. Place the slices cut side up onto a lightly dusted or oiled baking tray leaving a small space around each slice to allow for expansion during the second rise.
    7. Cover the dough with a tea towel and let rise for 30 to 40 minutes.
    8. Pre-heat the oven to 190 C / Gas 5. Place the tray in the oven and bake until the buns have risen and are golden brown in colour, 20 to 25 minutes.
    9. Warm the apricot jam in a saucepan adding a few drops of water to smoothen it. As soon as the buns come out of the oven, glaze the buns with it and place buns onto a cooling rack.
    10. Mix together the ingredients for the lemon icing and stir to get a smooth icing. Drizzle over the cooled buns.


    To add some more flavour pre-soak the dried fruit in port, brandy or whisky. Lovely!

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    Reviews in English (1)


    A firm family favourite especially if I pre-soak the dried fruit in some booze to add additional flavour.  -  03 Sep 2017