Vanilla Dipped Cinnamon Buns

Makes ± 8, depending on size

For the buns
350 g (2½ cups) cake flour 
50 g (¼ cup) Huletts Castor Sugar 
1 ml (pinch) of salt 
10 g (1 sachet) instant dried yeast 
50 g butter or margarine 
1 extra large egg 
100 ml lukewarm milk 
50 ml lukewarm water
For the filling
50 g butter 
50 g (¼ cup) Huletts Castor Sugar 
150 g dried mixed fruit or sultanas, optional
5 ml (1 t) cinnamon 
3 ml (½ t) nutmeg 
30 ml (2 T) Huletts Golden Syrup
For the icing
260 g (2 cups) Huletts Icing Sugar
1 extra large egg white
15 – 30 ml (1 – 2 T) water
  1. Preheat the oven to 180ºC. 1 X Greased Baking Tray
  2. In a large bowl mix the flour, sugar, salt and yeast together. Lightly rub in the butter until the mixture resembles fine breadcrumbs.
  3. Beat egg and add to the dry ingredients along with the milk, while mixing. Add water to form a smooth dough.
  4. Knead the dough for 10 minutes until smooth and elastic. Cover bowl with cling-wrap and leave in a warm place to rise for ±30-40 minutes.
  5. Roll out dough into a 30 x 25 cm rectangle. Spread the dough with butter, sprinkle with the sugar, dried fruit, cinnamon and nutmeg.
  6. Roll up as for a Swiss roll. Cut into 3 – 4 cm thick slices and place on prepared tray. Leave to rise for 30 minutes.
  7. Bake for 20 minutes, or until risen and golden brown.
  8. Brush with syrup while still hot. Allow to cool.
  9. Icing: Mix the icing sugar with the egg white and add enough water to make a smooth icing.
  10. Dip the baked cinnamon buns into the icing and serve.