Boston Fruit Bun

I love a fruit bun, especially sliced and spread with butter which perfectly compliments the delicious buttercream icing which has been sprinkled with coconut. The Tefal Cuisine Companion quickly mixes the dough and whips the buttercream to perfection.

Dough

190 gms Milk
130 gms Water
12 gms Active Dry Yeast
500 gms Bread Flour
100 gms Dried Fruit mixed with 10 gms extra Bread Flour
5 gms Salt
30 gms Olive Oil
1/2 teaspoon Apple Cider Vinegar

Glaze

1 tablespoon Caster Sugar 

1 tablespoon boiling Water 

Place caster sugar in heatproof bowl, add boiling water and stir with teaspoon until sugar dissolves.
Do the glaze immediately after buns are baked and removed from oven.

Icing

300 gms Icing Sugar mixture 

150 gms chilled Butter diced 

40 gms Milk

1/2 teaspoon Vanilla Extract 

3-4 drops liquid Food Colouring 

Dessicated Coconut 

Insert Kneading Blade. Stopper in.

Add all ingredients.

Sp10:2-3mins until icing is smooth and creamy scraping sides of bowl with spatula as required 

Method

Insert Kneading Blade. Stopper Maxi.

Add milk, water and yeast.
Sp3:35deg:2min30sec.
Remove Stopper.
Add all other dough ingredients.
Pastry P1:2min30sec. Do not allow to proceed to proving function.
Place dough in lightly oiled glass bowl, cover with cling wrap and place in warm place until doubled in volume.
Punch down dough in bowl, divide in two and shape into two rounds.
Place both rounds onto paper lined baking tray, place in large plastic bag and prove until almost doubled in volume.
Bake 170 degrees 25-30 minutes or until done.
Place on wire cooling rack and brush with glaze.
Allow to cool to barely warm before thickly spreading with icing and sprinkling dessicated coconut  over icing.
Slice and serve with butter if desired.