Rich Fruit Buns
|Milk||1⁄3 Cup (5.33 tbs)|
|Compresses yeast/1 1/2 teaspoons active dry||1 Tablespoon|
|Bread flour||2 Cup (32 tbs)|
|Ground allspice||1 Pinch|
|Superfine sugar||5 Teaspoon|
|Mixed dried fruit||2⁄3 Cup (10.67 tbs)|
|Glaze||1 Cup (16 tbs)|
Heat the milk to lukewarm and blend in the fresh yeast or follow package directions for the dry yeast.
Leave in a warm place for 10 minutes until the liquid is frothy.
Put the flour, salt, spice and sugar into the processor bowl.
Cut the butter into pieces and add to the bowl.
Process until just mixed .
With the machine running, pour the yeast liquid through the feeder tube and process to a soft dough.
Add the egg and process until just mixed.
Stir in the dried fruit.
Flour your hands and shape the dough into a ball.
Leave in a greased plastic bag in a warm place for about 1 hour until the dough has doubled in size.
Divide into 10 pieces and knead each one lightly into a ball.
Place the dough balls on a greased baking sheet, and return to the oiled bag.
Leave in a warm place for 15 minutes.
Remove the bag and bake the buns at 425 Â°C for 15 minutes.
Put on to a wire rack.
Forthe glaze, putthesugar and water intoasmall pan, stir until dissolved and boil for 3 minutes.
Brush the glaze on to the hot buns.