Pull Apart Fruit Buns, also known as Chelsea buns, with dry fruits, dried cherries and tutti-fruiti are delicious fruit buns which are pretty much irresistible! Pair them up with a cup of tea or coffee!
Pull apart fruit buns are so addictive that once you start eating them, you just can’t stop 🙂 I first heard about these fruit buns in my baking class and since then, I have made them twice. Every time, I make them, they usually get over within a day!
Fruit buns are really a delight to eat. You can eat them for breakfast, as a mid morning snack or as an evening snack, they taste so delicious! Have it with some whipped cream, or some jam, or just as is! I was reading about the history of fruit buns which are also known as the Chelsea buns! It was supposed to have been first made at the Chelsea bun house on the Chelsea/Pimlico borders.
I am sure these fruit buns would make a great lunchbox option too! And who doesn’t love seeing something so delicious in one’s lunchbox 🙂 I would definitely make them as a special treat for kids. I have realised that I really love baking simple buns like this one. The aroma which wafts through the house as these buns are getting baked, is so heavenly! And that bit of brushing the buns after they have been baked and baking it again for a minute or so! It just adds an extra dimension to the taste! Pretty irresistible, I must admit.
And if you ask me, the savory kind of pull apart buns like the garlic ones are my favorite too! The filling is so delicious and I have realised you can actually try so many different kinds of fillings in pull apart buns.
So try out these pull apart fruit buns today and trust me, you will end up making them very often!
Pull Apart Fruit Buns
- 75 gms flour
- 10 gms yeast (I used fresh yeast, if you are using dry, half this quantity)
- 50 gms sugar
For the main dough
- 175 gms flour
- 30 ml water
- 5 gms salt 1 teaspoons
- 25 gms butter
- 1 tsp vanilla essence
- 125 ml milk
For the filling
- 25 gms butter
- 125 gms Dry fruits raisins cherries tutti fruity
- 25 gms sugar
- 50 gms nuts cashews and almonds
- 1 tsp cinnamon Powder
- Prepare the ferment by mixing 75 gms flour with sugar, yeast, milk and water. Mix to remove all lumps and cover for resting for 45 minutes.
- Mix the dough flour and salt together.
- Chop all the dry fruits and nuts coarsely and mix all the filling material, apart from butter and keep separately.
- After the resting period is over, mix the ferment with the flour and knead well. If you have a mixer then you will need to knead for about 5-7 minutes using the paddle attachment and if you are doing it by hand you will knead for about 20 minutes or so. The dough has to be well kneaded for the gluten to be formed.
- After you have finished kneading, add the butter and knead for another one minute or so till the butter is just mixed.
- Place it for resting for half hour under cover.
- Roll it open to a nice big rectangular shape.
- Apply butter and spread the dry fruits and sprinkle sugar over it.
- Roll it again from one end as a Swiss roll with the filling and cut it with thread in at 1'' thickness.
- Leave it for Proofing for 30-45 min till it bounces back when u touch.
- Bake in a preheated oven at 230 degrees for about 15-20 mins till about brown in color.
- Remove and brush with sugar syrup and bake again for one minute.