To make the base dough you'll need
- 500g strong white bread flour
- 7g fast action yeast
- An egg whisked with a teaspoon of salt. ( if you do this you avoid the negative reaction of yeast with salt, but don't ask me why!)
- 40g butter
- 300ml milk
In the Thermomix bring the butter and milk to tepid 37° by heating for a few minutes ( until light stops flashing) speed 3. Add remaining ingredients to TM bowl and bring together at speed 3 for 25 seconds. Then set timer for 2 minutes and mix on dough setting, closed lid position.
Prove this until doubled in size. As I have said before I leave mine in the TM bowl and pop it in the plate warmer of my aga. If you need your bowl or are not using a TM, tip out into an oiled bowl, cover with cling film and a tea towel, and leave to prove in a warm place.
In the meantime mix your fruit and seeds. Use whatever combination you like of chopped dried fruit, nuts and seeds. Apricots are a nice base, but in total have about 300g. Mix this with 70 g soft light brown sugar, 25g melted butter, zest of an orange and 2 teaspoons ground cinnamon.
When doubled in size, tip onto a lightly floured mat, knock back then shape to a rectangle about 40 cm long. If you spread too thinly the dough will break.
Spread the fruit mix on top of dough and roll long side towards you. Cut into 12 portions – depending on how large you want your buns to be.
Leave the portioned buns for a second rise for 30 minutes. I popped them back into the plate warming aga position.
Then just bake at 190°C/375°F conventional oven or roasting oven with cold shelf for 20 minutes.
While cooking, warm about 30g apricot jam and spread this on the buns while cooling on a rack.
The finishing touch is a runny water icing- 200g icing (powdered) sugar and juice of your orange. Sprinkle with toasted flaked almonds if you believe in excess- yum!