makes
12
prep
15 minutes
cook
40 minutes
difficulty
Easy
makes
12
serves
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 500 g King Arthur white dinner roll packet mix; Laucke brioche or similar soft roll mix
- 250-300 ml milk, warmed slightly
- 180 g dried fruit
- 1 egg, beaten
- 350 g icing sugar
- Red or white food colouring
- Desiccated coconut or sprinkles, to serve
Resting time 1hr 40 mins
Instructions
- Add the yeast to the bread mix as per the packet instructions and place in the bowl of a stand mixer.
- Add the dried fruit and lightly mix together using the dough hook. Slowly pour in the warm milk, and continue mixing until everything comes together into a rough dough. If the dough is too dry, add a couple tablespoons of softened butter or milk, kneading it with your dough hook. Continue kneading the dough on medium speed for about 10 minutes.
- Leave in an oiled bowl, covered with plastic wrap, in a warm place until doubled in size – about 1 hr.
- Knock back the dough and divide into 12 even-sized pieces. Shape each into a thick sausage and place on a buttered or lined baking tray. Cover with a tea towel and leave in a warm place until doubled in size. About 40 mins.
- Heat your oven to 200ºC. Brush the buns with the egg, and bake buns for 30-40 mins or until golden. Cool completely on a wire rack.
- To decorate, mix icing sugar with a little water or milk until stiff but spreadable. Add food colouring to achieve your desired shade. Dip in the top of each bun and scatter with sprinkles or coconut. Serve with butter.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
