¾ cup (180 ml) warm milk

4 eggs

3 ½ cups (490 g) unbleached all-purpose flour

½ cup (105 g) sugar

2 tsp instant dry yeast

1 tsp salt

½ tsp ground cinnamon

1 cup (225 g) unsalted butter, cubed and left at room temperature for 10 minutes

1 cup (140 g) raisins

½ cup (100 g) dried apricots, cut into small dice

Butter a 13 x 9-inch (33 x 23 cm) rectangular baking pan and line it with a sheet of parchment paper, letting it hang over all sides. Set aside.

In a bowl, combine the milk and eggs. Set aside.

In a stand mixer using the dough hook, combine the flour, sugar, yeast, salt and cinnamon. Add the milk mixture and knead vigorously until the dough starts to form. Gradually add the butter and knead for about 5 minutes. Place on a lightly floured work surface. Add the raisins and apricots. Knead for 1 minute.

Divide the dough into 12 pieces. On a lightly floured work surface, roll the dough into balls with the palm of your hand. Place the dough into the prepared pan. Cover with plastic wrap. Let rise for 2 hours to 2 hours and 30 minutes at room temperature or until the buns have doubled in volume and stick together.

With the rack in the middle position, preheat the oven to 400°F (200°C).

Brush the buns with a small amount of water (see note). Bake for about 25 minutes or until the buns are golden brown. Let cool for 15 minutes.

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