Pull Apart Fruit Buns
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!
Ingredients
To ferment
- 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
Instructions
- 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.
Notes
Tried this recipe?Let us know how it was!