These are very tasty, and with a bread-maker no hassle at all.
For the dough:
1/2tsp yeast
250g Strong white flour
1tsp sugar
25g butter
1/2 tsp salt
1 egg
100ml water
For the fruit mixture:
15g butter
200g dried fruit, such as 100g prunes, 50g raisins, 50g glacé cherries
2tsp cinnamon
50ml Armagnac
40g sugar
Add all the dough ingredients and set a basic dough setting. It should take about 2hrs 20mins and knead a do the first proving. Meanwhile macerate the fruit in the Armagnac. If possible, you could do this the night before. The longer the better to get the booze absorbed into the fruit.
When the dough is ready, tip out onto a floured surface and lightly knead, and then roll out into an oblong shape about 26cm x 20cm. Brush with melted butter. Mix together the fruit mixture ingredients and then spread this on top of the dough. Roll up lengthways and then cut into 8-10 pieces. Place cut-side up into a greased 23cm sandwich tin and leave to prove somewhere warm (40 degrees C) until it is doubled in size. It should now have filled the sandwich tin.
Bake in an oven for 15 mins at 200 degrees. Brush with some melted honey when it is ready and enjoy with a nice cup of tea!
For the dough:
1/2tsp yeast
250g Strong white flour
1tsp sugar
25g butter
1/2 tsp salt
1 egg
100ml water
For the fruit mixture:
15g butter
200g dried fruit, such as 100g prunes, 50g raisins, 50g glacé cherries
2tsp cinnamon
50ml Armagnac
40g sugar
Add all the dough ingredients and set a basic dough setting. It should take about 2hrs 20mins and knead a do the first proving. Meanwhile macerate the fruit in the Armagnac. If possible, you could do this the night before. The longer the better to get the booze absorbed into the fruit.
When the dough is ready, tip out onto a floured surface and lightly knead, and then roll out into an oblong shape about 26cm x 20cm. Brush with melted butter. Mix together the fruit mixture ingredients and then spread this on top of the dough. Roll up lengthways and then cut into 8-10 pieces. Place cut-side up into a greased 23cm sandwich tin and leave to prove somewhere warm (40 degrees C) until it is doubled in size. It should now have filled the sandwich tin.
Bake in an oven for 15 mins at 200 degrees. Brush with some melted honey when it is ready and enjoy with a nice cup of tea!