Chocolate, Almond and Raisin Jumble Bread

by Rukmini Iyer from The Sweet Roasting Tin

Makes 8 buns

Total 45min

Prep 20min

Cook 25min

Rukmini Iyer’s Chocolate, Almond & Raisin Jumble Bread

Introduction

My two favourite buns from the Danish bakery Ole & Steen are the kløben bun, with almonds and raisins, and the higgledy-piggledy chocolate chip bun. I can never decide between them, so I order both, and eat them one after the other – even though each is about the size of my head. These jumbled-up chocolate chip, almond and raisin buns are my homage to both.

Ingredients

For the buns:
unwaxed orange, zest only
all-purpose sweet dough or vegan sweet dough
For the filling:
raisins
toasted flaked almonds
chopped dark chocolate (I like 70% cocoa solids; check the label for vegan if needed)
To finish:
medium free-range egg, lightly beaten, or oat milk, for brushing

Preview

This recipe is a preview

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From the book

The Sweet Roasting Tin

Rukmini Iyer

The Sweet Roasting Tin

75 laid-back bakes from the author of The Roasting Tin series

From traybakes to tarts, cupcakes to cookies

With recipes for every season, occasion and skill level

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The Sweet Roasting Tin

With her signature fidelity to ease and accessibility, Rukmini Iyer presents 75 brand-new recipes that can all be made in standard baking tin formats. Covering all of the baking bases, chapters span traybakes, muffins, loaf cakes, brownies, cookies, crumbles, tarts and cobblers, bread and butter puddings, and gluten-free, vegan and diabetic-friendly recipes. Perfect amateur and experienced bakers searching for new, but uncomplicated, recipes to try.

Available to download for UK customers for £1.99 for a limited time only.