These delicious spicy buns smell wonderful when proving and cooking in your kitchen.
Preparation 25 minutes
Cooking 20-25 minutes
35g Tate & Lyle Light at Heart White
225g strong white bread flour
225g wholegrain spelt flour
½ tsp salt
1 tsp mixed spice
1 tbsp fast action dried yeast
1 medium free range egg
1 tbsp olive oil
250ml skimmed milk, warm
FOR THE FILLING
30g butter, softened
1 tsp mixed spice
30g Tate & Lyle Light at Heart White
150g dried berry and raisin mix
FOR THE GLAZE
2 to 3 tbsp thick apricot spread (with no added sugar)
1. Sift the flours, salt and mixed spice into a mixing bowl, returning any bran left from the sieve to the bowl. Stir in the Tate & Lyle Light at Heart White and yeast. Beat the egg together with the oil and add to the flour mixture along with the lukewarm milk. Mix to a soft dough, then knead for 10 minutes by hand on a lightly floured work surface or for 6 minutes by machine.
2. Place the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place until dough doubles in size (this takes 40 to 60 minutes).
3. Beat the butter for the filling together with the mixed spice and Tate & Lyle Light at Heart White. Knock back the dough and knead for 1 minute on a lightly floured work surface. Roll into a 30cm square. Brush the butter mix over and sprinkle with the dried berry and raisin mix.
4. Roll up the dough like a Swiss roll and cut into 12 slices. Arrange cut side up in a greased 25cm square tin. Cover with oiled cling film. Leave at room temperature to prove for about 20 minutes.
5. Pre-heat the oven to 190ºC/Gas 5 (if using a fan-assisted oven adjust the temperature according to instructions). Bake the buns for 20-25 minutes (if necessary, cover with a sheet of greaseproof paper after 10 minutes to prevent the buns browning too much).
6. Leave to cool in the tin for 5 minutes and lift onto a wire rack. Warm the apricot spread and brush over the buns. Leave to cool.
GET THE KIDS INVOLVED: Children love helping to knead the bread, spreading the filling and rolling up the dough.
TIP: If you can’t find a dried berry and raisin mix use the same weight of sultanas and raisins instead.