These buns are old favourites given a low fat twist with a delectable fruit filling.
ingredients
serves 9
6 tbsp warm skimmed milk
1 tsp dried yeast
pinch of sugar
2 cups strong All purpose flour
2 tsp mixed spice
1/2 tsp salt
1/4 cup superfine sugar
2 tbsp soft margarine
1 egg
for the filling
1 large ripe banana
1 cup ready-to-eat dried apricots
2 tbsp light brown sugar
for the glaze
2 tbsp superfine sugar
2 tbsp water
method
1. Lightly grease an 7 inch square tin. Put the warm milk in a jug and sprinkle the yeast on top. Add a pinch of sugar to help activate the yeast, mix well and leave for 30 minutes.
2. Sift the flour, spice and salt into a mixing bowl. Stir in the superfine sugar, rub in the margarine, then stir in the yeast mixture and the egg. Gradually mix in the flour to make a soft dough, adding extra milk if needed.
3. Turn out the dough on to a floured surface and knead for 5 minutes until smooth and elastic. Return the dough to the clean bowl, cover with a damp dish towel and leave in a warm place for about 2 hours, until doubled in bulk.
4. To prepare the filling, mash the banana in a bowl. Using scissors, snip the apricots into pieces, then stir into the banana with the sugar.
5. Knead the dough on a floured surface for 2 minutes, then roll out to a 12 x 9 inch rectangle. Spread the banana and apricot filling over the dough and roll up lengthways like a Swiss roll, with the join underneath.
6. Cut the roll into 9 buns. Place, cut side down, in the tin, cover and leave to rise for 30 minutes. Preheat the oven to 200°C/400°F and bake for 20 - 25 minutes. Meanwhile, mix the superfine sugar and water in a small saucepan. Heat, stirring, until dissolved, then boil for 2 minutes. Brush the glaze over the buns while still hot.
more information
Do not leave the buns in the tins for too long, or the glaze will stick to the sides, making them very difficult to remove.
