Fruit and Spice Bun Ring (no yeast) | Recipes | Moorlands Eater (2024)

Fruit and Spice Bun Ring, with currants, cinnamon, and a maple syrup glaze, looks impressive.

But, as I’ll show you in this post, the pull-apart bun ring is easily made AND baked in little more than half an hour.

It’s so quick because, unlike most fruit buns, this is made with self-raising flour instead of yeast.

With no kneading and no proofing time, Fruit and Spice Bun Ring is a simple, easy treat.

Pull apart the bun ring while still warm and enjoy with a cuppa, as part of an afternoon tea or lazy weekend breakfast.

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BRITAIN’S GOT STICKY BUNS!

Fruity and/or spicy sticky buns come in all shapes and sizes. And especially here in Britain.

Just a few that come to mind are Chelsea buns, Bath buns, Belgian buns, lardy cake, teacakes and saffron buns. Not forgetting of course, our famous Hot Cross Buns.

Besides fruit and/or spice, what they all have in common is yeast as the raising agent. The same is true of the American cinnamon rolls that are becoming more popular here too.

Now, I love a yeasted sweet goodie as much as the next glutton. But making them does take some planning due to the proofing required.

So, when I want a nice fruity treat at short notice, I’ll often turn to my Classic Sultana Scones. However, I’ve now found something just as quick and easy as fruit scones but feels a little bit special.

Say hello to your new favourite quick bake: Fruit and Spice Bun Ring.

FRUIT & SPICE BUN RING

I think of the fruity, spicy little buns that make up this bun ring as a cross between the British Chelsea bun and American style cinnamon rolls.

The big difference though is that this dough is much simpler. In fact, it’s more like a scone dough than a yeasted, sweetened bread.

You’ll find a detailed recipe card at the end of this post, but here’s a brief outline.

You start by rubbing butter into flour then adding milk to form a soft dough.

With scones, you’d normally roll out, cut out, then gather the scraps and roll again. But here you only need to roll out one rectangle of dough.

The rectangle is then brushed with melted butter before a mix of currants, sugar and cinnamon is sprinkled over.

Then the whole thing is rolled up, just like a Swiss roll, before you cut it into 12 pieces.

Place the pieces, as evenly spaced as you can, in a round cake or deep sandwich tin.

It doesn’t matter if there are gaps between the pieces. As the buns expand and rise in the oven, they’ll form one lovely fruity, spicy ring.

The bun ring will take just 15 – 20 minutes to bake.

Doesn’t that sound easy and fuss-free?

GLAZE

A sticky bun worthy of the name must have a shiny, sticky glaze on top.

So, as soon as the Fruit and Spice Bun Ring is out of the oven, I brush over a generous amount of maple syrup.

You could use honey if you prefer or even warmed jam.

Or substitute almost any syrupy sweetener such as homemade Dandelion Syrup.

If you can bear it, leave the ring for a few minutes until warm rather than hot.

Then pull apart the soft buns and enjoy!

Like scones, these buns are best eaten on the day of making.

Otherwise, they can be frozen and reheated in a microwave or low oven.

Also like scones, one of the joys of the bun ring is that you can adapt it to include other flavours.

• swap in other dried fruit for the currants e.g. sultanas, raisins, dried blueberries, mixed peel
• use mixed spice, chai spices, ginger or cardamom instead of cinnamon
• replace some of the dried fruit with chopped nuts like pecans or walnuts

Lightly crusty on the outside, tender within, I think this quick, sweet and fruity treat flavoured with cinnamon and maple will be a hit in your house too!

HAVE YOU MADE FRUIT AND SPICE BUN RING?

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