These are fabulous fruit buns that are based on a savoury tomato & basil bread recipe I’ve been using in classes. They are perfect for introducing basic bread in a short lesson time because there is no yeast, so no rising time to worry about. It uses a surprising ingredient to make the bread lovely and soft and helps it to rise – cottage cheese. A frankly more exciting way to eat cottage cheese rather than spreading it on two tiles of cardboard, sorry Ryvita. I have tried this recipe with yoghurt, but it doesn’t work as well.
They are almost like hot cross buns but without the yeast and religious connotations. Due to the nature of this bread it doesn’t keep fresh for long. Ideally eat within a day. It can be quickly freshened up with 20 seconds or so blast in the microwave.
- 500g self raising flour
- ¼ tsp salt
- 50g dried mixed fruit
- 250g cottage cheese
- 1 egg
- 120ml milk
- 2 tbsp honey
- 10 glace cherries
- icing sugar (for decoration)
- In a large bowl mix together the flour, salt and mixed fruit.
- In a blender blitz the cottage cheese, honey, milk and egg until well combined. If you don’t have a blender mix the four ingredients together in a jug. The cottage cheese lumps will just be more noticeable in the cooked bun, but won’t change taste or how well the buns rise.
- Pour the milky mixture into the flour and stir until combined. If the dough is too dry and not combining add a splash of milk. The mixture may be a bit ragged, this is fine.
- Turn the mixture out on to a floured surface and knead for a minute or so until dough is smooth.
- Roll the dough into 10 golfball sized balls and place spaced well apart on a lined baking tray. Push a glace cherry into the centre of each dough ball.
- Bake at 190°c for 15-20 minutes until rolls are risen and golden. Allow to cool on a wire rack.
- Once cooled mix 4 tsp of icing sugar with 2 tsp of freshly boiled water then drizzle over the buns.