You will need
To make brioche dough:
In a medium-sized bowl, combine water, yeast, and 20g of the caster sugar. Let it sit for 5–10 minutes until frothy.
In a separate electric mixer bowl with a dough hook, mix Rustic White Bread Mix, salt, and the remaining caster sugar. Add vinegar, eggs, warm milk, and yeast mixture. Combine all ingredients.
Add cubed butter to the mixture, and mix until the butter is no longer visible. This will result in a nice dough ball.
Put the dough in a clean bowl, cover it, and let it rise in a warm place until it doubles in size.
Or you can use your bread maker and the pizza dough setting — add all ingredients into the pan at the same time. Check after 2-3 minutes and scrape down the sides to make sure everything is combining. Once finished, leave in the bread maker until it doubles in size. This takes longer than the 30-minute cycle — usually approximately 1 hour.
If not using straight away, you can pop it in the fridge to use the next day. Get it out a couple of hours before and let it warm up to room temperature.
Prepare two round 20cm cake tins by greasing and lining with baking paper.
Once the dough has risen, lightly flour the surface and place the dough on it. Sprinkle with more gluten-free plain flour (rice flour works well). Divide into 2. Take one piece and gently press it out into a flat, large circle, then add half of the dried fruit. Keep your hands slightly damp or floured, or use a dough scraper for this step. Combine the fruit evenly through the dough, and then reshape into a ball. Place into the tin and press out until it is about 2.5cm high. Repeat with the remaining dough.
Leave to rise until doubled in size.
Brush the surface of the bun with egg wash.Preheat you oven 180°C. Bake for 25 to 30 minutes, or until the surface of the bun is golden brown. The bun should sound hollow when you tap the bottom.
Remove from the oven, let cool for 10 minutes, then remove from the tins and place on a wire rack. Allow to cool completely.
Icing and assembly
In the bowl of a stand mixer fitted with the paddle attachment, whip the butter and vanilla bean paste until pale and creamy. Sift in the icing sugar and mix on medium speed until well combined. If needed, add milk a tablespoon at a time until the frosting is light, fluffy, and a spreadable consistency.
Spread the icing on the cooled bun, then cover generously with desiccated coconut. Extra icing can be stored in the fridge to use later.Slice and serve with butter if desired.
Storage:
Best eaten on the day it is made, but leftovers can be kept in an airtight container at room temperature. If you think you’ll only eat one bun a day, do not ice the other. It can be frozen, thawed, and freshened by placing in a paper bag, splashing the bag with water to slightly dampen it, then placing it in a hot oven for 5–10 minutes. Leave to cool before icing