Name: Copenhagens
Yield: 16 servings
Cuisine: Bake
Ingredients: 125.00 g margarine; 170.00 g castor sugar; 30.00 g cornflour; 5.00 ml vanilla essence; 20.00 g cinnamon ground; 100.00 g dried fruit mix; 1.00 eggs; salt pinch; 50.00 ml jam smooth, apricot; 40.00 g sugar; 50.00 ml water; 125.00 g icing sugar; water boiled

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Ingredients (13)

FRUIT FILLING

125.00 g	margarine
170.00 g	castor sugar
30.00 g	cornflour
5.00 ml	vanilla — essence
20.00 g	cinnamon — ground
100.00 g	dried fruit mix
1.00	eggs
	salt — pinch

JAM GLAZE

50.00 ml	jam — smooth, apricot
40.00 g	sugar
50.00 ml	water

GLACÉ ICING

125.00 g	icing sugar
	water — boiled

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Method:

1. FRUIT FILLING: Cream the margarine and sugar and beat in the cornflour, vanilla and cinnamon. Stir in the fruit.
2. GLAZE: Place all the ingredients in a small saucepan, stir over a medium heat until dissolved. Boil until it becomes syrupy.
3. Roll out the risen dough into a 50 cm x 35 cm rectangle. Spread fruit filling over the dough.
4. Roll up tightly and cut into 16 slices. Place on greased baking sheet and cover with plastic wrap. Leave in a warm place to rise to double the size.
5. Beat egg with salt and carefully brush the buns. Bake in preheated oven for 25 minutes. Remove from oven and brush with hot glaze.
6. GLACÉ ICING Once the buns are almost cool, sift the icing sugar and mix with enough boiling water to make runny icing. Drizzle onto the glazed buns.
Makes 16