Fruity Bun Tear and Share

This fruity bun tear and share is great, nostalgic treat for afternoon tea, simply tear, share and enjoy as soon as they are iced to enjoy them at their best!

This fruity bun tear and share is a great, nostalgic treat for afternoon tea. Simply tear, share and enjoy as soon as they are iced to enjoy them at their best!

Fruity Bun Tear and Share

Fruity Bun Tear and Share

Preparation time 45 mins plus rising

Baking time 20 mins

Makes 10 buns

For the buns:

  • Juice and zest of 1 orange
  • 200g mixed dried fruits such as raisins, cranberries, cherries
  • 400g strong white flour plus extra for dusting
  • 100g strong brown flour
  • 7g sachet fast action dried yeast
  • 75g soft light brown sugar
  • 3 tsp ground mixed spice
  • 1 tsp ground cinnamon
  • 75g butter, softened
  • 150ml milk
  • 1 egg

For the icing:

  • 200g icing sugar, sifted
  • 2-4 tbsp boiling water
  • 5 glacé cherries, cut into halves to decorate

Method:

  1. Place the orange juice and zest and mixed dried fruits into a pan and heat until warm. Set aside for the fruits to plump up.
  2. Place the flours, yeast, sugar, mixed spice and cinnamon in a large bowl and stir well. Add the plumped fruits then mix until well combined.
  3. Place the butter in pan and heat until melted. Add the milk and heat until just warm. Stir in the egg quickly but gently then remove from the heat to ensure the egg does not start to cook. Whisk the liquids together and pour into the flour and fruit mixture ensuring the liquids are still just warm. Bring together with a rounded ended knife to form a soft dough.
  4. Turn out onto a lightly floured surface and knead the dough, using as little extra flour as possible, for around 5 mins until the dough is smooth and silky. Place the dough in a bowl and set aside to rise in a warm place for approximately 11/2 hours until it has at least doubled in size.
  5. Dust a large baking sheet with flour then cut the dough into 10 equal pieces. To roll the dough into a smooth ball you need to work on a clean surface without any flour. If the dough is too sticky to work with coat your hands with a little oil. Cup your hand and place over one of the pieces of dough. Spread your fingers apart pressing the tips to the surface of the dough as well as the heel of your hand. The dough should be touching the palm of your hand. Move your hand in circular movements and the dough will become smooth on the top and all of the seams will travel to the bottom of the ball.
  6. Place seven dough balls, spaced 1cm apart, onto the prepared baking tray, to form a circle approximately 24cm in diameter. Place the last three dough balls in the centre of the circle. Leave to rise for 1-11/2 hours.
  7. Preheat the oven to 190°C/170°C fan/gas mark 6. Bake the buns for 20 mins until golden then allow to cool.
  8. For the icing, mix the icing sugar with 2 tbsp of warm water to create a thick spreadable consistency. Gradually add the remaining water if the icing is too thick. Drizzle the icing over the buns or alternatively, drop a teaspoon of icing on the top of each bun and spread out a little towards the edges. Allow to set slightly then decorate with a cherry half.

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