Cranberry, Sultana Bun.

Recipe:

250g Flour
7g Dried Yeast
50g Butter
30g Sugar
175ml Warm Water
1/4 Tsp Salt

1. Sift the flour into a large bowl. Melt the butter and allow to cool down.
2. Make a well in the flour.
3. In a small bowl put the yeast a teaspoon of the sugar and all of the water and mix together.
4. Into the flour well pour the yeast mixture,stir in some of the flour from the center of the well until a paste is obtained.
Cover with cling film and leave in a warm place for 15 minutes.
5. Add the melted butter the remainder of the sugar and the salt to the dough and mix with a fork or by hand.Stir in a circular motion in the same direction
all the time dragging the flour from the sides of the crater.
6. Knead the dough until smooth then place in the refrigerator for 6-8 hours.
7. Remove the dough from the fridge and allow to rise at room temperature about an hour.
8. Roll out the dough to about 2-3mm thick brush with vegetable oil, sprinkle with brown sugar and sultanas (or any dried fruit of your choice)
roll into a roll and stretch slightly, cut into 3cm thick slices and place cut side down in a greased 20cm tart tin.
put in a warm place for 45-50 mins to rise.
Meanwhile preheat the oven to 190C. When ready to bake Brush with beaten egg mixed with 1 tablespoon of milk.
Bake for about 30mins at 190