Fruity breakfast buns

Recipe from: 3 December 2010

Ingredients 9
Servings 1
Minutes 5 mins


Serving Change
  • 1
    bread dough - buy from your local supermarket
  • 125
    golden sultanas
  • 125
    dry cranberries
  • 125
  • 125
  • 125
    ground almonds
  • 1
    Verlaque Burnt Orange Seville Preserve - any other jam or marmalade will work
  • 250
  • 1
    egg for egg wash


5 mins
Buy the bread dough and allow to rise in a warm spot(window sill).

Place cranberries and sultanas in a glass bowl and pour port over it, allow to soak for a couple of hours. I keep a jar full of this stuff in the fridge.

Place the butter, ground almonds and jam in a processor and blitz into a creamy spreadable almond butter. You can also make this in advance, it lasts for a very long time in the freezer and is delicious on scones, warm bread or you can even use it to pan fry some bananas or apples for a tart.

Once the dough has risen, punch it back and form into a round ball. If you have a big enough workspace, you can dust it with flour and start rolling out the dough in an oblong shape. If not, divide the dough in two batches and start rolling it out. If the dough is rolled out( about 1cm thick), spread lavishly with the almond butter, drain the fruit from the port and sprinkle the cranberries and sultanas over the almond butter. Do not spread right to the ends of the dough. Dip your finger in the egg wash and wet all around the edges of the dough.  Start rolling up the dough from the long side. Keep rolling, until you have a roll, almost like a jam roll in front of you. Take a sharp knife and cut rings(discs), about 2cm thick from the roll. Place on an oven tray, a few centimeters apart.
Brush the rolls with egg wash. Drizzle a little cream onto each roll and allow to stand for about 10-15 minutes. Preheat the oven to 180 C. Bake for 25-30 minutes and enjoy piping hot with a cup of coffee for a delicious late lazy breakfast treat.

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking's blog, click here.
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