FRUIT BUNS

This dough can be used to make a large fruit loaf instead of buns.

Makes 12

         4 cups plain flour

         5 teaspoons instant dried yeast

         ¾ teaspoon salt

         ½ cup sugar

         2 teaspoons mixed spice

         1 teaspoon cinnamon

         90g butter, softened

         finely grated rind of 1 large lemon

         2 cups warm water, approximately

         2 cups mixed dried fruit

         2 tablespoons honey or golden syrup for glazing

Place the flour, yeast, salt, sugar, spices, butter, lemon rind and enough warm water to make a soft dough in a large bowl. Mix with a metal spoon until well combined. Cover the bowl with a tea towel and leave to rise in a warm place until about doubled in size, about 1 hour.

Turn out onto a lightly floured surface and knead for 2 minutes. Press out to a rectangle and sprinkle the fruit over the top. Fold the dough in and around the fruit and knead for 1 minute only.

Grease 2 baking trays or line with baking paper. Cut dough into 12 pieces and shape each into a ball. Place side by side on the prepared tray. Cover once more with a tea towel and allow to rise for 25 minutes.

Preheat the oven to 200ºC. Bake for 15–20 minutes until well risen and golden brown. Remove from the oven and turn out onto a wire rack. While still hot, brush the buns with golden syrup or honey.