Fruity Breakfast Buns
These fruity Breakfast buns are just perfect for a lazy breakfast or even for a lunchbox filler. They require a little prep work, but with a few easy do-able steps you can have these buns ready in no time!!
Total Steps
5
Ingredients
9
Tools Needed
6
Related Article
http://blogjar.blogspot.com/2010/02/mad-about-scones.htmlIngredients
- 1 kilogram bread dough
- 1/2 cup golden sultanas
- 1/2 cup dry cranberries
- 1/2 cup port
- 1/2 cup butter
- 1/2 cup ground almonds
- 1 tablespoon Verlaque Burnt Orange Seville Preserve(optional)
- 1 cup cream
- 1 egg egg
Instructions
Step 1
Buy the bread dough and allow it to rise in a warm spot.
Step 2
Place cranberries and sultanas in a glass bowl and pour port over them. Allow to soak for a couple of hours.
Step 3
Place butter, ground almonds, and jam in a food processor and blitz into a creamy, spreadable almond butter.
Step 4
Once the dough has risen, punch it back and form it into a round ball. On a floured workspace, roll out the dough into an oblong shape, about 1cm thick. If the workspace is not large enough, divide the dough into two batches and roll them out separately. Spread lavishly with the almond butter, avoiding the edges. Drain the soaked cranberries and sultanas from the port and sprinkle them over the almond butter. Dip a finger in the egg wash and wet all around the edges of the dough. Starting from the long side, roll up the dough into a tight log. Using a sharp knife, cut the log into 2cm thick rings (discs).
Step 5
Brush the rolls with egg wash. Drizzle a little cream onto each roll and allow to stand for 10-15 minutes. Preheat the oven to 180 C. Bake for 25-30 minutes.