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  • Desserts & Baking

    Cinnamon Raspberry Buns Fresh From The Oven

    End your week off the right way, with these delicious sweet treats

    1 February 2015

    Makes 15

    For The Filling

    • 150g butter, softened
    • 150g light brown sugar
    • 2 tbsp cinnamon, ground
    • 200g walnuts, toasted and chopped
    • 300g fresh raspberries or frozen
    • raspberries, defrosted

    For The Dough

    • 2 tbsp honey
    • ½ cup warm milk
    • 15g instant yeast
    • 700g flour
    • 1½ tsp salt
    • 75g sugar
    • 225g butter
    • 3 eggs
    • ¼–1/3 cup apple juice
    • beaten egg for brushing

    For The Topping

    • 1 cup icing sugar
    • 1 tsp apple juice
    • extra raspberries for garnish

    1 Grease a 30cm x 35cm rectangular deep baking tin.
    2 For The Filling Rub together butter, sugar and cinnamon; set aside.
    3 For The Dough Place honey and milk in a jug, stir to dissolve; add yeast, stir briefly, cover with clingfilm and set aside until foamy and doubled in size.
    4 Sift flour and salt into a bowl, stir through sugar and rub in the butter. Make a well in the centre. In a bowl, whisk together eggs and apple juice, stir in yeast mixture then add all the liquid to dry ingredients. Stir to combine, then turn dough out onto a floured surface and knead well for 10 minutes. Place in an oiled bowl; cover with clingfilm. Allow to stand for 1 hour.
    5 Knock back dough and knead for 2 minutes. On a floured surface, roll out into a large (50 x 35cm) rectangle.
    6 Scatter over the filling mixture and the walnuts; sprinkle over the raspberries. Roll up from the longest side, as you would a Swiss roll. Cut the sausage into 15×2cm pieces/rounds. Place the rounds in the prepared tin to fit snugly and allow to stand for 30 minutes or until doubled in size.
    7 Preheat the oven to 180°C. Brush dough with egg and bake for 30 minutes. Remove from oven and allow to cool, then drizzle with topping.
    8 For The Topping Combine icing sugar and juice in a small bowl and drizzle over cinnamon buns.
    9 To serve Sprinkle with extra raspberries and dust with icing sugar.

    Text and image: Fairlady

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