400g strong white flour, plus extra for kneading
7g easy blend/ fast action yeast
30g runny honey
8g salt
280ml tepid water
30g unsalted butter, melted
grated zest of 2 oranges
Filling:
25g unsalted butter, melted
60g demerara sugar
1 teaspoon ground mixed spice
150g marzipan rolled into little balls
60g Almonds
70g chocolate chips
130g dried apricots and cranberries
grated zest of 1 orange
Icing:
Juice of ½ orange
100g icing sugar
2 heaped tbsp apricot jam
80g softened butter (to butter the tin)
You will also need a 20x20 tin, lightly buttered.
Tip the flour into a large mixing bowl, add the yeast, zest and salt and make a well in the centre. Gradually pour the water,honey and butter into the dry ingredients and mix until you have a soft dough. Knead either in a free-standing mixer fitted with a dough hook for 6 minutes, or by hand for 10 minutes, until the dough is smooth and elastic.
Shape the dough into a ball and place in a large, lightly oiled mixing bowl. Cover with cling film and leave in a warm place for about one hour or until doubled in size.
Turn the dough out onto a lightly floured work surface and knead for one minute to knock back. Roll the dough into a large, neat rectangle 1cm thick and brush liberally with the melted butter. In a small bowl mix together the sugar, spices and orange zest and sprinkle evenly over the dough. Now evenly distribute the chocolate chips, marzipan, dried fruits and nuts.
With the long side of the rectangle nearest to you roll the dough away from you into a tight spiral. Brush with a little melted butter to seal the roll. Trim off the ends and slice the roll into 12 equal portions. Pop the buns into the buttered 23X23 tin cut side uppermost. Cover loosely with oiled cling film and leave to prove for 40 minutes until doubled in size. Or prove overnight in the bottom of the fridge.
Preheat the oven to 200c/400f/Gas mark 6.
Bake the rolls on the middle shelf of the preheated oven for 25-30 minutes until well-risen and golden brown. You may need to cover with foil towards the end of the bake.
Leave the buns to cool for 10-15 minutes in the tin. Meanwhile heat the apricot jam then sieve it, brush over the warm loaf. Whisk together the orange juice and the icing sugar to make the icing. Spoon into a disposable piping bag, drizzle over the top of the buns and leave to set before serving.
