Watford Buns

This recipe produces a small batch of 6 Watford Buns. They are yellow iced, topped with a glacé cherry and contain mixed fruit with an orangey background flavour. The name is purely made up as this is a unique recipe, an alternative flavour experience from the belgian bun from which they were derived. The colouration reminded me of the Watford FC kit colour (go the hornets!).

Ingredients

Makes 6 buns	Continued...
80 ml milk	1 medium egg
30 gm butter	80 gm mixed fruit
¼ tspn saffron (optional)	orange marmalade as required
225 gm plain white flour (see note 1)	80 gm icing sugar - or as required
½ of 7 gm packet fast-action yeast - 1¼ tspn (see note 2)	yellow food colouring as required
½ tspn salt	hot water as required
30 gm caster sugar	6 glacé cherries

Preparation

Crush the saffron threads (if using) as finely as possible.
Add the milk, butter and saffron (if using) to a saucepan and heat until the butter has melted and set aside for the saffron to infuse its colour.
Beat the egg (if kept in the fridge ensure it is at room temperature).
Add the flour, yeast, salt and caster sugar to a large bowl and mix thoroughly.
Ensure the butter/milk/saffron combination is warm and add it to the flour mixture with the beaten egg and mix until the dough is smooth.
Vigorously knead the dough on a floured surface for about 10 - 15 min.
Place the dough into an oiled bowl, cover, and set aside in a warm place for 1 hour minimum. Allow the dough to double in size rather than be limited by exact timing as the ambient temperature will make a big difference.
Roll the dough into a rectangle the size of an A4 sheet of paper. Try to ensure the dough is rolled with an even thickness otherwise the buns will be different sizes.
Sprinkle on the mixed fruit.
Starting from the narrow side, roll the dough into a sausage shape - not too tight. The 'joint' can be brushed with a little milk and stretched to help prevent uncurling.
Cut the dough into 6 equal pieces and place on a greased baking sheet.
Cover with oiled cling film and set aside in a warm place for at least 30 minutes.
If the curls tend to open up, stretch the dough ends and press together - a little brushing of milk can help 'glue' the ends in place.
Pre-heat the oven to 190° C.

Cooking

Bake in the oven for 15 min.
When done, flatten the buns if needed by pushing down the central part that may have 'lifted'.
Spread some orange marmalade on top of the hot buns and allow to cool - more can be added just before icing.
Mix the icing sugar with a little yellow food colouring and add warm water a little at a time to make a thick paste that can be spread over the buns.
After spreading the buns with the icing, top with a glacé cherry and allow the icing to set.

Notes

(1) Strong white flour is more typical and this can also be used if you prefer but plain flour is perfectly ok.
(2) 7 gm packets of fast-action yeast can be purchased, in pairs, at most supermarkets. A 7 gm packet contains about 2½ tspn.

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