Copenhagens

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 17
Servings 16
Time

Ingredients

  • 1
    kg
    basic bun dough (see recipe)
  • FRUIT FILLING
  • 125
    g
    margarine
  • 170
    g
    castor sugar
  • 30
    g
    cornflour
  • 5
    ml
    vanilla essence
  • 20
    g
    ground cinnamon
  • 100
    g
    glacé fruit, chopped
  • 1
    egg
  • pinch salt
  • JAM GLAZE
  • 50
    ml
    smooth apricot jam
  • 40
    g
    sugar
  • 50
    ml
    water
  • GLACÉ ICING
  • 125
    g
    icing sugar
  • boiling water
 

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
 

Read more on: bake  |  fruit
 

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