These rosemary and raisin buns work well with both savoury or sweet fillings and spreads. They also taste delicious on their own. What makes them extra special is the apple and cinnamon glaze from Saints and Sinners Preserves. If you are unable to get this flavour of jam, you can always use apricot jam or apple spread, and mix a bit of cinnamon into it.
I found that this dough takes quite a long time to prove, but it was a cold day, so that would obviously have affected it. Best to check back every hour or so, and continue once it has doubled in size.
Ingredients 500g strong wholemeal bread flour
½ tsp salt
7g fast action yeast
½ tsp Truvia sweetener (or 35g caster sugar)
1 tbsp dried rosemary
2tbsp apple and cinnamon jam
Mix the flour, yeast, salt, sweetener/sugar, rosemary, and raisins together.
Beat in the eggs to create a breadcrumb like consistency.
Gradually add the water to form the dough.
Knead for ten minutes then prove for three hours.
Divide the dough into twelve, and shape into buns.
Prove for another hour.
Bake in an oven preheated to 200 ༠C/ 180 ༠C fan/375 ༠F/5 Gas.
Heat the jam and use to glaze the top of the buns.