Put the oranges and lemon juice in a large
preserving pan and cover with 2 litres of water. Boil, cover and simmer for 2
hours, or until the peel can be easily pierced with a fork.
Remove the oranges from the pan and set aside to
cool. Halve and scoop out the middle of the fruit, including the pips and pith,
add to the pan.
Boil for 6 minutes,
strain through a sieve, pressing the pulp through with a wooden spoon,
discarding the pith and pips.
Return the liquid to the pan, cut the orange
peel into chunky shreds. Add to the pan with the Whitworths Preserving Sugar.
Stir over a low heat until all the sugar has dissolved, for about 10 minutes,
bring to the boil and bubble rapidly for 20-25 mins until setting point is
reached.
Leave the marmalade to stand in the pan for 20
minutes, to cool a little and allow the peel to settle; then pour into
sterilised jars.
Mix the yeast, flour and salt together in a bowl.
Heat
the sugar, butter, milk and water in the microwave until the butter has almost
melted.
Let it cool for 2 mins then add to the flour mix, add the egg and mix
until combined.
Take the dough out of the bowl add knead on a flour dusted counter for 4
mins.
Cover the dough with cling film and let it rest for 15 mins.
Roll into a rectangle (30cmx 24cm), spread marmalade all over the dough,
then dust cinnamon on top.
Using
a pizza cutter, cut 4cm wide strips across the rolled out dough. Roll up the
strip of dough, then place in a lined 8” springform cake tin. 8.you should end
up with 7 buns, make sure there is a little space in between each one in the
cake tin as they will expand in the oven. Cover loosely with cling film for 20
mins to allow them to rise a little.
Bake @200c for 15-17 mins.
Drizzle marmalade and icing over the tops of each cinnamon bun. Slice
like a cake or tear the buns off with your hands. Enjoy warm on the same day!
