Sunday, August 2, 2009

Fruit bun

Its been a long time since I baked bread. I bought a food processor recently which has a dough attachement. So thought of inagurating it to make these fruit buns. The buns were soft and delicious. I adapted this recipe from joyofbaking substituting egg with, well.. nothing.. :-)

Ingredients to make around 12 buns

All purpose flour: 3 1/2 cup(455 gms) Milk: 3/4 cup (180 ml) Active dry yeast: 2 tsp Granulated white sugar: 1 tsp Light brown sugar: 1/4 cup (55 gms) Cinnamon(powdered): 1 tsp Cloves(powdered): 1/4 tsp Nutmeg(powdered): 1/4 tsp Salt: 1/2 tsp Unsalted butter at room temperature: 1/4 cup(56 gms) Candied fruit/tutty fruit: 1/2 cup (85 gms) Raisins: 1/4 cup (25 gms)
Procedure

1. Heat milk until lukewarm. Add yeast and 1 tsp sugar and stir to combine. Set aside for about 10 minutes or until the yeast is activated and is foamy. 2. Meanwhile, combine flour, brown sugar, spices, and salt in a bowl. 3. Once the yeast is foamy, add to the flour mixture and mix to combine. 4. Gradually add the butter, mixing until the butter is incorporated and the dough comes together. 5. With the dough attachment of the food processor, knead the dough until it is smooth and elastic (about 5 minutes) or knead with hands for about 10 to 12 minutes. 6. Transfer the dough to a lightly floured surface and, by hand, gradually knead in the candied and dried fruit. 7. Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap or a clean dish towel and place in a warm spot to rise until it has doubled in size (about 1 1/2 hours). 8. When the dough has doubled in size, punch it down, and divide into 12 equal pieces. 9. Form each piece into a small round ball and place on a parchment lined baking sheet. Cover with plastic wrap or a clean dish towel and place in a warm spot until almost doubled in size (about 30 - 60 minutes). 10. Preheat oven to 205 degrees C. Brush the tops of the buns with butter. 11. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean.

Have it as it is or by applying butter.

5 comments:

  1. Priya the buns looks awesome. Regarding your question on the award, yes you have to list down 7 things about you and pass on to 7 others. Re the question on raw wheat flour taste, i am so used to all these multigrain tastes, i couldn't tell any difference. It is ages since i made anything with all purpose flour. May be try making small quantity and substituting half with all purpose.

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  2. love those pretty buns,I love tutty fruity!!
    reg ur enquiry abt event,you know if you post the recipes together in one post, then it will be easy for those who refer in future,...thats y i hav mentioned in one post,anyways if you think it will be a tedious post,then first post all those separately and then at last u post the single pic that have all those and link the other recipes in the post...thats ok...:)

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  3. I remember eating sometihing similar from the VB bakery at Sajjan Rao circle. Also we used to buy tutti-frutti from Butter Sponge.
    Looks good!

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  4. hi Priya it's a nice way to inaugurate the food processor, I've had this very often and love the tuty fruity bits in bun :) love it with milk/tea :)
    Lovely baksing dear, keep it up!

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  5. Thanks for the clarification chandana and muskan.
    Raks, thanks for your suggestion.
    Supriya, where is this Butter Sponge? Is it a bakery?
    Thanks Suparna.

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