Fruited Brioche Buns

Ingredients:

• 225g/8 oz strong white flour
• pinch of salt
• 1tbsp caster sugar
• 7g/1/4 oz sachet easy-blend dried yeast
• 2 large eggs, beaten
• beaten egg/ to glaze

For the filling:

• 40g/1 1/2 oz blanched almonds, chopped
• 50g/2 oz luxury mixed dried fruit
• 1tsp light soft brown sugar
• 2tsp orange liqueur or brandy

Instructions

1. Preheat the oven to 220C/425F/Gas Mark 7, 15 minutes before baking. Sift the flour and salt into a bowl. Stir in the sugar and yeast. Make a well in the centre. Add the eggs, butter and 2 tablespoons of warm water and mix to a soft dough.
2. Knead the dough on a lightly floured surface for 5 minutes, until smooth and elastic. Put in an oiled bowl, cover with cling film and leave to rise in a warm place for 1 hour, or until it has doubled in size.
3. Mix the ingredients for the filling together, cover the bowl and leave to soak while the dough is rising.
4. Re-knead the dough for a minute or two, then divide into 12 pieces. Take 1 piece at a time and flatten three- quarters into a 6.6cm/2 1/2 inch round. Spoon a little filling in the centre, then pinch the edges together to enclose. Put the seam-side down into a well-greased fluted 12-hole bun tin.
5. Shape the smaller piece of dough into a round and place on top of the larger one.
6. Push a finger or floured wooden spoon handle through the middle and into the bottom one to join them together. Repeat with the remaining balls of dough.
7. Cover the brioche with oiled cling film and leave for about 20 minutes, or until well risen.
8. Brush the brioches with beaten egg and bake in the preheated oven for 10-12 minutes, or until golden. Cool on a wire rack.