Fruit Buns

These are made with , mostly dried apricots and cardamon. Cooked in individual paper cups and using Nic Polelaert's method for Olive bread , as described in ,In The Mix.

PLACE DISH WITH WATER IN BOTTOM OF OVEN.

SET OVEN WITH LIGHT ON, TEMPERATURE 35 TO 50 0C ,FAN FORCE.

300 g. mixed dried fruit, mostly apricots
500g bread flour. ( I used Laucke Crusty White Mix, and therefore didn't add additional salt or sugar. )
1 teaspoon of each salt and sugar in NOT using Mix.
2 teaspoons of ground cardamon
1 teaspoon of mixed spice
300g warm milk
1 egg , beaten
3 teaspoons of dried yeast.
1 egg mixed with cold water, for wash

Zap apricots with turbo until chopped but not paste, set aside.
Add flour, yeast,milk, egg to TMX bowl, and knead for 3 mins.
Add fruit and spices and knead for 1 min.
Tip mixture on to bench/mat , knead lightly.
Divide into 10 balls.
Place each ball into a large muffin tin, (lined or well greased) or into individual paper cases. (the stiff ones)
Brush with egg wash
Place on oven tray , if patty cases and place into oven at 'light ' temperature for 45 mins.
Increase temperature to 220 O C and bake for a further 20 to 30 mins. Until brown on top.
Test one by removing it from case to see if it is brown on the bottom. This should indicate that it is cooked.
Cool on wire rack.

Notes.

Any mixture of fruit or spice may be used.
Sugar or honey may be added
Savory buns may be made by replacing the fruit and spice with cheese, cooked onion, bacon, roasted red pepper, etc.
Because the proofing process is done in the oven, the buns will not rise quite as much as bun with 2 rises.
20 small buns could be made, adjust time for final baking.