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Fruity Breakfast Buns
Cranberry and marzipan sweet spiced buns. If you pipe a cross on them, they would be hot cross buns but otherwise naked, they are perfect for brunches all year around!
Servings: 16 buns
: 245 kcal
Author: Just Jo
  • 500 g strong bread flour
  • 2 tbsp caster sugar
  • 10 g fast action yeast
  • 50 g soft butter
  • 1 rounded tbsp mixed spice
  • 2 large eggs
  • 200-225 mls milk any you like
  • 1/2 tsp salt
  • 150 g chilled then coarsely grated marzipan an hour in the fridge should firm it up enough to grate easier
  • 225 g in total of sultanas and dried cranberries or substitute what you have in/like to eat best
  • The zest and juice of one orange
  1. First make your dough – it is easiest to make in a stand mixer as the dough is quite soft and a little sticky. It is possible to do by hand but be prepared to get messy!
  2. Mix the flour, sugar, yeast, mixed spice and salt together then add the butter and rub in well with your hands.
  3. Crack the eggs into the milk and beat to combine. Reserve 1-2 tbsp to glaze the buns with before baking (I put it in a small jar and refrigerate until needed). Pour the rest into the flour mixture very slowly, mixing with a spatula or the dough hook on your machine until you get a soft and sticky dough – it should not be sloppy so don’t add all the liquid unless you need to. Sometimes you may need to add a splash more milk – flour varies a lot and absorption of liquid will also be altered by the atmosphere so don’t worry if you need more or less than stated.
  4. Knead for 5-10 minutes until the dough is no longer sticky, is springy to the touch and forms a ball nicely. Pop in a large greased bowl and cover with cling film or a towel, leaving in a warm spot to prove.
  5. Meanwhile, mix the dried fruits with the orange juice and zest and heat in a small saucepan until the fruits are plump and juicy. Two or three 30 second blasts in the microwave work too. However you do it, cover with cling once juicy and set aside until the dough has at least doubled in size.
  6. Tip the dough out onto a floured surface and deflate. Pat flat and top with the plump fruit and the grated marzipan – if there are any juices left from soaking the fruit I leave it up to you as to whether you add them too. You can work it into the dough but it makes for a messy affair! Fold the dough over and over and over again to distribute the fruit and marzipan as best you can. Roll up into a long sausage then portion into 16 balls – they will look small but they prove and cook up very big and puffy for the amount of dough per bun.
  7. Shape into small round balls, trying to ensure the fruit is kept within the dough as when it is on the outside, it can catch in the oven. Leave only a small gap between buns to encourage them to grow up not out. I use a nonstick baking tray.
  8. Cover again with foil and leave to prove one more time until doubled in size and puffy looking.
  9. Preheat the oven to 180°C and glaze each bun gently with the reserved egg and milk mix.
  10. Bake for 20-25 minutes until they are very well browned indeed with a delicate but dry crust. Leave to rest for 5-10 minutes in their tin on a baking rack then remove so their bottoms do not become soggy! Eat just warm as they are or split, toast and butter on subsequent days.
Recipe Notes

Adapted from Annie Rigg for Waitrose Magazine