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Portions:
Produces 12 good sized buns.
Course:
Ingredients:
Dough
500gms all-purpose flour
75gms granulated sugar
7gms packet of instant dry yeast
Pinch of salt
100gms butter, melted
3 large eggs, lightly whisked
250 ml Clóna Buttermilk
Filling
75gms butter
3 teaspoons cinnamon
150ml golden syrup
100gms dried fruit
Dough:
Add the flour, sugar, yeast and salt to the mixing bowl and set aside. Melt the butter in the microwave. Whisk the eggs.
Warm the Clóna Buttermilk in the microwave for 45 seconds on high heat. If the milk separates whisk to smooth it out.
Add all the wet ingredients to the dry ingredients and mix. Switch to the dough hook and knead for 10 minutes or 15 minutes by hand. The dough should still be sticky. Remove the sticky dough to a oiled bowl, cover in cling film and leave in a warm spot for 21/2 hours to double in size.
Filling:
Place the fruit, butter and cinnamon and golden syrup in a pot and heat until the butter is melted. Leave to cool.
Base a swissroll tin with greaseproof paper.
After the dough has doubled in size, punch down, turn out on to a large rectangle of greaseproof paper and spread with your fingers to a rectangle of about 18” x 12”.
Spread the filling over the surface of the dough. Placing the longer side of the dough towards you, lift the greaseproof paper up and roll the dough away from you to make a swissroll.
Slice the roll into 12 slices and place them a little apart on the greaseproof paper in the swissroll tin. Leave to rise until nearly doubled in size. 1 to 1 1/2 hours.
Place in a preheated oven for 350degrees or gas mark 5 for 20 to 25 minutes until golden brown.
Mix some icing sugar and water and drizzle over the warm buns.
Serve warm with Clóna whipped cream. Nothing better.
Recipe By: Hilary McCarthy
