INGREDIENTS
625 ml (350 g) cake flour
55 ml (55 g) castor sugar
2 ml salt
10 g instant dry yeast
65 ml (60 g) Clover Mooi River butter
50 ml lukewarm Clover fresh low fat milk
1 large egg, beaten
100 ml lukewarm water
Filling
60 ml (50 g) castor sugar
5 ml ground cinnamon
150 ml (90 g) dried fruit cake mix
65 ml (60 g) Clover Mooi River butter
1 egg, beaten for glazing
Icing
250 ml (130 g)
icing sugar, sifted
boiling water
1 ml vanilla essence
Method
Sift the flour, sugar, salt and yeast together.
Melt the butter in the milk and add to the dry ingredients with the egg and enough water to form a soft dough.
Knead dough for 10 minutes until smooth and elastic.
Place dough in a large oiled bowl and cover with greased cling wrap.
Allow to rise for 15 minutes or double in size. Knock dough down and roll the dough into a 300 mm square.
Filling:
Mix sugar, cinnamon and dried fruit together. Spread butter over dough and sprinkle sugar mixture over.
Roll dough up like a Swiss Roll and cut into 8 equal slices, using a serrated knife.
Place slices, cut side down, onto a lightly oiled baking tray.
Cover with greased cling wrap and allow to rise 20 – 25 minutes or until double in size.
Brush with the beaten egg and bake in a preheated oven at 180°C for 25 – 30 minutes.
Allow to cool.
Icing:
Mix icing sugar and enough water to form a smooth, dripping consistency.
Add the vanilla and mix through.
Drizzle over the buns when cooled down.
Variations
Chelsea Buns with nuts
Add 30 ml chopped mixed nuts to the filling ingredients or top buns with nuts after icing has been drizzled over.
CLOVER INGREDIENTS USED IN THIS RECIPE