Fruit-studded buns

Name: Fruit-studded buns - Laura B.
Ingredients: 400 ml milk 4 tablespoons sugar 25 g fresh yeast (1 small cube) 100 g melted butter 2 eggs 600 g flour 50 g raisins 50 g candied cranberries 50 g candied currants 20 g candi

Dessert - Fruit-studded buns by Laura B. - Recipia

The fruit buns are perfect when you want something sweet, but not as rich as a cake. The dough is fluffy and fragrant, and the candied fruits are distributed in every piece. The recipe is based on English hot cross buns, but it is simpler and uses easily found ingredients. I used fresh yeast and a mix of raisins, cranberries, currants, and candied peels. Quick Info Total time: about 2 hours and 30-45 minutes, depending on how quickly the dough rises Preparation time: about 1 hour and 30-45 minutes, including kneading and rising Baking time: about 20 minutes Servings: 16 buns Difficulty: medium Recipe type: yeast dough, breakfast dessert or snack Ingredients 400 ml milk 4 tablespoons sugar 25 g fresh yeast, which is a small cube 100 g melted butter, cooled 2 beaten eggs 600 g flour A pinch of salt 50 g raisins 50 g candied cranberries 50 g candied currants 20 g candied orange peel 20 g candied lemon peel Grated zest of one lemon 2 drops of vanilla extract 3 tablespoons apricot jam A little oil for greasing the pan For the dough to rise, you need a large bowl and a square pan with a side length of 24 cm. If using dry yeast, it can replace the fresh yeast as indicated in the recipe. Preparation Method 1. Place the fresh yeast in a bowl and mix it with a tablespoon of sugar. Let it sit for a few minutes until it softens. 2. Heat the milk without bringing it to a boil. Pour it warm over the yeast and stir gently. Let the mixture sit for about 20 minutes until it puffs up and becomes active. 3. In a large bowl, add the melted and cooled butter, the remaining sugar, the grated lemon zest, the vanilla extract, and the beaten eggs to the yeast mixture. Mix until the composition is homogeneous. 4. Sift the flour together with a pinch of salt. Stir the raisins, cranberries, currants, and candied peels directly into the flour. This way, the fruits distribute better in the dough. 5. Make a well in the center of the flour mixture and pour in the liquid ingredients. Mix until the flour is incorporated and a dough forms. 6. Turn the dough out onto a floured surface and knead for 10-15 minutes. If it is too sticky, dust with a little flour gradually. In the end, the dough should be elastic, smooth, and not stick to your hands. 7. Place the dough in a large bowl, cover it, and let it sit in a warm place until it doubles in volume. In my case, the first rise took about an hour. 8. When the dough has risen, punch it down to release the accumulated air. Knead it again a few times until it returns to its original shape. This short kneading after the first rise helps the dough remain elastic and rise beautifully during baking. 9. Divide the dough into 16 equal pieces. Knead each piece slightly and shape it into balls. 10. Grease the 24 cm square pan with a little oil. Arrange the balls in the pan in four rows of four. There is no need to crowd them too tightly; they will come closer together as they rise and bake in the oven. 11. Preheat the oven. Leave the pan uncovered for another 20-30 minutes. During this time, the balls should rise and increase in height by about 2 cm. 12. Bake the buns at a moderate temperature for about 20 minutes. They are done when they are golden brown, and if you gently tap the crust with your fingertip, it sounds hollow. 13. Remove the buns from the pan and place them on a wire rack. 14. Heat the apricot jam and strain it, then brush the buns with it while they are still warm. The jam gives them shine and a subtle apricot flavor without turning them into an overly sweet dessert. Why I make this recipe often I like it because it has the texture of a cake dough but is prepared in small pieces and does not require rolling or filling. The candied fruits provide enough flavor, and the dough is not overly sweet. The buns are good both warm and cold, and their individual shape makes them easy to serve at breakfast or alongside coffee. Another advantage is that you can use exactly the candied fruits you have on hand. Next time, I might even add a little more, especially if you prefer each bun to have fruits in more pieces. Tips The milk should be warm, not hot. If it is too hot, it can affect the yeast, and the dough will not rise as well. The melted butter should be allowed to cool before adding it. Do not pour it hot over the eggs and yeast. Follow the kneading time. At first, the dough may seem difficult to work with, but after 10-15 minutes it should become elastic and smooth. Add flour only as needed, as too much flour can make the buns denser. Rising depends on the temperature in the kitchen. The first indicator is the volume of the dough, not just the time elapsed. Wait for it to double in volume. For even baking, try to divide the dough into 16 pieces as close in size as possible. If some are much smaller than others, they will bake differently. Substitutions Fresh yeast can be replaced with a packet of dry yeast. Use the yeast according to the instructions on the package. Instead of the combination of raisins, cranberries, currants, orange peel, and lemon peel, you can use only the available candied fruits. However, keep the total amount close to that in the recipe, so the dough doesn't become too heavy. Flavors can be changed according to preference. Besides lemon and vanilla, rum, orange, or other suitable combinations for sweet doughs can be used. Variations You can increase the amount of candied fruits if you like richer buns. In the original recipe, the amount used is moderate, so the dough remains airy and is not dominated by fruits. Lemon zest can be combined with more candied orange peel for a flavor closer to that of a cake. You can keep the fruit filling exactly as it is, changing only the flavors. Serving Ideas The buns can be served warm, immediately after being brushed with apricot jam. They are also good after cooling, plain, without additions. The warmed and strained apricot jam is used for finishing but can also be served separately if you prefer each person to add as much as they want. Frequently Asked Questions Can I use only dry yeast? Yes. Fresh yeast can be replaced with a packet of dry yeast. Follow the activation method indicated by the manufacturer, as this may vary depending on the type of yeast. How do I know if the dough has risen enough? After the first rise, the dough should double in volume. After you have formed the balls and placed them in the pan, they should rise and increase in height by about 2 cm during the 20-30 minutes of rest. Why is the dough kneaded a second time? After the first rise, the dough is punched down to release the air and kneaded again a few times. This step reactivates the gluten structure and helps the buns rise evenly and have a fluffy texture. Can I use other candied fruits? Yes. Other combinations of candied fruits and flavors can be used, depending on what you have at home. The original recipe uses raisins, cranberries, currants, and candied orange and lemon peels. How do I check if they are baked? The buns should be golden brown, and the crust should sound hollow when lightly tapped with your fingertip. The approximate baking time is about 20 minutes at a moderate temperature. Nutritional Values The values are estimates and may vary depending on the type of milk, the exact amount of jam, and the candied fruits used. For one bun out of 16 pieces: Calories: approximately 265-280 kcal Protein: approximately 6-7 g Carbohydrates: approximately 39-42 g Fats: approximately 9-10 g Sugars: approximately 15-18 g The values include the apricot jam used for brushing the buns. The sugar amount comes from both the dough and the candied fruits and jam. Storage and Reheating The buns are best on the day they are baked, especially while still slightly warm. After cooling, keep them covered to prevent drying out. To serve them warm again, heat them briefly until they soften and become pleasantly aromatic. Do not heat them too much, as the dough may dry out.