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Thursday, April 4, 2013

Fruit Buns

Yield: 24 rolls

These sweet yeast fruit buns have a mix of dried fruits with a subtle spice. The recipe is pretty simple with a video recipe available to view.

Video Recipe at the end!


  • 5 cups high gluten flour
  • 1 1/2 tablespoons active dry yeast
  • 1/2 cup brown sugar packed
  • 1/2 cup each dried apricots, dried pineapple, dried cranberries, dried blue berries, dried bing cherries (or 2 1/2 cups dried fruit of your choice.)
  • 1/2 cup dry milk powder
  • 2 eggs beaten
  • 4 tablespoons soft butter
  • 1/8 cup honey
  • 1 1/2 cup fruit water (after simmering fruit)
  • 1 1/2 tablespoons ground cinnamon
  • 1 tablespoon nutmeg
  • 2 teaspoons vanilla
  • 1 teaspoon salt

  1. Begin this baking venture by cutting all of your dried or candied fruits into small pieces.
  2. Place fruit in small sauce pan, and cover with water. About 2 cups.
  3. Simmer fruit for 15 - 20 minutes covered.
  4. Drain fruit, reserving 1 1/2 cups of the fruit water.
  5. Premeasure all of your ingredients.
  6. In a separate small bowl, combine 1 cup of flour with brown sugar, cinnamon, nutmeg, and salt. Set aside.
  7. In a large mixing bowl, add fruit water, and be sure it is 110 degrees F or a temperature you would wash your hands in. Not too hot and not too cool.
  8. Sprinkle yeast over fruit water and let set 5 minutes while it works up a foam.
  9. Add soft butter, stirring it in as it melts down. Its okay if it does not melt all the way.
  10. Add milk powder, then egg and vanilla. Stir well.
  11. Add the flour and brown sugar mixture, stirring completely.
  12. stir in honey and fruit.
  13. Add remaining flour, and stir until completely combined.
  14. Grease bowl and allow to rise covered in warm place until double in bulk (time may vary).
  15. After the dough has risen, punch down and cut into 24 equal pieces.
  16. roll each into a rope and knot or shape as desired. See video for options.
  17. Place rolls on greased baking sheet and allow to rise again until double in bulk.
  18. Brush tops with egg yolk.
  19. Bake in a preheated 375 degree F oven for 20 -25 minutes or until the rolls are deep brown and hollow when tapped.
  20. Cool on racks.
  21. Drizzle cooled tops with a mixture of powdered sugar and water with a bit of vanilla extract. See video for step by step instructions on the entire recipe.
  22. Let the icing drizzle set up. Store in air tight container.


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