Sunday, 2 June 2013

Lemon Fruit Buns

Lemon Fruit Buns

This Lemon Fruit Buns recipe is a twist on the classic Chelsea Bun, using the same method but with lemon flavouring instead of raspberry jam. Continuing on from my Mixed Fruit Tea Loaf this recipe uses the same tea bread dough. The difference with this tea bread product is the distinct spiral round shape. Much like the Chelsea Bun or Belgian Bun these Lemon Fruit Buns are made by rolling out the finished dough to a rectangle shape. You then spread your (in this case) lemon curd over the dough covering the whole area, and sprinkle with mixed fruit. Then roll the dough up and slice at around one inch thick portions. Place onto a prepared greased baking tray, spacing them apart to allow for increase in size and then proof.

Lemon Fruit Buns

After proofing for around 45 minutes Bake in a preheated oven @ 200°C / 400°F / Gas Mark 6 for around 18 to 20 minutes. Once cooled you can ice them with whatever flavouring you like, in this case I used lemon in keeping with the main flavour. Since this is a fermented sweet dough the buns will keep for no more than two days (best eaten on the day). You can freeze these Lemon Fruit Buns preferably unbaked for up to 3 months. Just take out and allow to thaw, then proof and bake.

Lemon Fruit Buns

For the record I have used fresh yeast for the Lemon Fruit Buns so the proofing times will reflect this. There is still two proofing periods, both take around 40 to 45 minutes, with 20 minutes baking total time hour and a half....give or take. If you are using easy bake dried yeast then cut back to 10 grams.

Lemon Fruit Buns

As you can see from the images its really quite a simple process. This last preparation of filling and rolling the sweet tea bread dough follows a 40 minute proof. Once you have all your buns rolled and cut proof for another 45 to 60 minutes before baking.

Lemon Fruit Buns

You can add mixed spice or cinnamon to add more flavour, the choice is yours.

450g Strong Flour
75g white caster sugar
50g unsalted butter
200ml milk (semi-skimmed or full fat)
20g Fresh yeast (check eBay or your local grocery store)
2 medium Free range eggs
1 teaspoon egg yellow food colour (optional)
200g dried mixed fruit (sultana, raisins and mixed fruit peel can be used)
Lemon Curd for spreading over the dough


Step 1
measure out your milk and briefly warm it up in a microwave, you want it lukewarm, now add 25 grams of the sugar and all of the fresh yeast along with your egg yellow food colour if you're using it. Give it a quick stir and set aside for 10 minutes.

Step 2
Put your flour, the rest of the sugar and the diced butter into your mixing machine fitted with a dough hook. Set on low speed and mix for 5 to ten minutes to break up the butter and blend the rest of the ingredients together.

Step 3
Now lightly beat the eggs and add to the milk yeast mixture, pour all of this into the mixing bowl with the dry ingredients and set on low speed. Once the dough starts to come together increase speed to #2 for a further five minutes. If you think the dough is too dry then add a touch of water or milk.

Step 4
Once your dough is mixed and you have a soft silky consistency place in a warm moist place and proof for around 40 minutes.

Step 5
Knock back or force all the air out of the dough and finally roll out to a rectangular or oblong shape about half inch thick. Spread your lemon curd evenly to cover the whole area apart from the closest edge, leave this part plain. Now sprinkle your dried mixed fruit evenly over the lemon curd.

Step 6
Start rolling by pulling the far edge up and under in a stretching folding action until you have a long sausage shape. Brush the untouched closest end with a small amount of water, this will help the dough to stick. Now place on a prepared baking sheet, make sure to allow 1 to 2 inches apart.

Step 7
Proof in a warm moist place for around another 40 minutes. Bake at 200°C / 400°F / Gas Mark 6 for 18 to 20 minutes. Allow to cool completely and decorate with a lemon flavoured icing.
Lemon Fruit Buns

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