Healthy Recipes Blog

Low-fat and absolutely delicious - these fruit buns are great for all the family. When I make them, they’re always all eaten the same day!

Fruit Buns makes 12 buns

275 ml / 0.5 pint warm milk and water
65 g / 2.5 oz sugar
15 g / 0.5 oz dried yeast
450 g / 1 lb wholemeal flour
5 ml / 1 tsp salt
5 ml / 1 tsp mixed spice
2.5 ml / 0.5 tsp grated nutmeg
50 g / 2 oz mixed candied peel, chopped
50 g / 2 oz currants
50 g / 2 oz melted margarine
1 beaten egg
milk and water to glaze

Stir 5 ml / 1 tsp of sugar into the warm milk and water and sprinkle on the yeast and 100g / 4 oz of the flour. Stir and leave to activate in a warm place for half an hour.

Mix the remaining flour, salt, spices, peel, currants and all but 5 ml / 1 tsp of the sugar together. Mix the margarine and egg in with the yeast mixture and pour this onto the flour. Mix well into a dough.

Turn onto a lightly floured work surfae and knead for ten minutes. Wrap loosely in greased polythene and leave to rise in a warm place until it doubles it’s size. Knead again for 4-5 minutes. Divide the dough into twelve pieces, make into balls and space them out well on a baking sheet. Cover againa and leave in a warm place to double their size once more.

Bake for 15-20 minutes on a warm greased baking tray in a pre-heated oven 190°C (375°F, Gas Mark 5) . Glaze with the remaining sugar dissolved in a little warm milk and water, brushed over the buns.