There is almost nothing better than a warm breakfast bun with a good coffee to start off your Sunday morning. This particular bun is naturally sweetened with dried fruit and scented with Fiori di Sicilia which gives it a lovely citrus/vanilla aroma. And aside from the walnuts, it is very similar to a Panatonne in taste and in texture.
If you do have time on your hands, baking bread and sweet buns is incredibly easy (not to mention rewarding), and eating it fresh from the oven with a little spread of butter is one of life’s most simple pleasures.
Dough
1 cup & 3 tablespoons warm water
3 3/4 cups bread flour
2 ounces/4 tablespoons butter, softened and diced
1 large egg
2 tablespoons sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt
1/4 teaspoon of Fiori di Sicilia or vanilla extract
Filling
1 cup toasted walnuts, coarsely chopped
3/4 cup chopped dates
3/4 cup sultana’s/raisins
Topping
2 tablespoons sugar
1/2 teaspoon vanilla extract
2 teaspoons water
Gently whisk the yeast into 3 tablespoons of the water and set aside for 10 minutes.
Place remaining ingredients into your mixer and with a dough hook, mix until combined. Add yeast and mix till mixture comes together. remove from mixing bowl and knead on a lightly floured surface for around 2 minutes.
Place dough in a bowl and cover with a tea towel – leave in a warm area for 1 – 2 hours to rise.
Remove dough from bowl and on a lightly floured surface, knead in the fruit and nuts. Place into a greased 9″ round pan or cake tin, cover and let sit for a further hour to rise.
Preheat your oven to 180c/350f. Combine the topping ingredients and drizzle over the top. Bake for 35 minutes and remove. Let sit for 5 minutes and then remove from tin. Enjoy!
© 2011, Michelle. All rights reserved.
