Made with our Fruit Bun Dough that has a mixture of Spices and Sultana’s (Australian 3 crown) through the dough.
The dough has a layer of Raspberry/Plum Jam applied before being rolled into a scroll.
After baking they are sprayed with Sugar Glaze and either finished off with Cinnamon Sugar or Whipped Sugar Icing.
Made using our Sweet Bun Dough, baked with either a filling of Blue Berry Conserve, or Caramel Paste & Californian Walnuts.
After baking a coating of Sugar Glaze, and finished off with a drizzle of white sugar Fondant.
Just like our Iced Fruit Loaf (around the same size) it is ideal for sharing at morning or afternoon Tea with friends or family or even as a desert.
Although this particular Bun is best described as a Braid it correctly termed a “Faux Braid”. When being made it is rolled, and cut in such a way making it easy to “Pullapart”.
There seems to be a bit of controversy about what this is called.
I myself grew up calling it a “Tea Bun” and to be honest a lot of our customers call it that as well.
It possibly earned this title because, when we were having guests over for “Morning Tea” or just as a treat for “Smoko” there was almost always one of these in the table setting. It would then be sliced (free hand) to various widths and receive a copious slathering with “real” butter.
After a bit of searching the internet the closest I could find to describing what we make here is an “English Fruit Loaf”.
So what am I talking about.
This is a loaf made from our bun dough with a mixture of Spices and Sultana’s (Australian 3 crown) through the dough.
Rolled into a oval loaf around about 30cm long.
After Baking it is glazed with a Sugar glaze.
Its may then be finished with Cinnamon Sugar, Whipped Sugar Icing, or the Sugar Icing dipped into a mixture of shredded Coconut and Cake Sprinkles.