Recipes>Dried Fruit Recipes
Easter Simnel Buns
by Stork from Stork: The Art of Home Baking
Makes 12
This clever recipe from Stork takes inspiration from the ultimate Easter bake, Simnel cake, to create a set of pillowy, spiced marzipan buns.
Discover more delicious Easter recipes
From lamb centrepieces to seasonal bakes
From the book
Stork: The Art of Home Baking
Stork: The Art of Home Baking
Celebrating the UK’s best-loved margarine with a collection of mouthwatering bakes.
With savoury treats, nostalgic cakes, and impressive show-stoppers.
Including classic recipes as well as modern twists on old favourites.
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Introduction
These marzipan buns not only taste great, but make a wonderful centrepiece for your Easter table. You could even add a little grated dark chocolate to the filling if you want to get every Easter flavour in one bake.
Tags
Ingredients
| 500g (1lb 2oz) | strong white flour, plus extra for dusting |
|---|---|
| 1 tsp | salt |
| 2 tsp | caster sugar |
| 1 x 7g sachet | easy-blend yeast |
| 150ml (5fl oz) | tepid water |
| 120ml (4fl oz) | milk |
| 1 large | egg |
| 40g (1½ oz) | Stork® block |
| vegetable oil, for greasing | |
| For the filling: | |
| 75g (3oz) | Stork® block |
| 75g (3oz) | dark brown muscovado sugar |
| 1 tsp | ground mixed spice |
| 75g (3oz) | marzipan, cut into small chunks |
| 100g (4oz) | dried mixed fruit |
| 50g (2oz) | almonds, roughly chopped |
| For the glaze: | |
| 4 tbsp | apricot jam |
| 1 tbsp | water |
Method
Place the flour in a bowl and stir in the salt and sugar. Stir in the yeast, then add the water, milk and egg and mix well with a wooden spoon or your hands until you have a scraggy dough. Work in the Stork®, then knead for 10 minutes by hand, or 5 minutes in an electric mixer fitted with a dough hook, until the mixture is smooth and elastic.
Place the dough in an oiled bowl, cover with oiled clingfilm and allow to rise until doubled in size – usually an hour, but could be more if your kitchen is cool.
Meanwhile, start making the filling by creaming together the Stork®, sugar and mixed spice until paste-like.
Once the dough has risen, flour a work surface and roll the dough into a 45cm (18 inch) square. Spread the filling paste all over the dough, then sprinkle with the marzipan, fruit and nuts. Roll up tightly, trim off the messy ends and cut the roll into 12 equal slices (see Note below). Place these, spiral side up, in a roasting tray and allow to rise for another 30 minutes.
To make the glaze, simply boil together the apricot jam and water for 1 minute.
Preheat the oven to 220ºC / 425ºF / Gas Mark 7.
Bake the buns for 15 minutes, or until risen and golden. As soon as they come out of the oven, brush them with the apricot glaze and allow to cool in the tin.
Note: To slice the roll without damaging the shape of the pieces, take a length of unflavoured dental floss and slide it underneath the roll where you want to make the first cut. Cross it over the top and pull it tight to slice. Repeat to make the required number of slices.
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Ingredients
Method
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