Soft, delicious, and sweet fruit buns are a perfect addition to your dinner table be it a gathering, holidays, Thanksgiving, or a family dinner. Everyone enjoys pillow soft fruit buns loaded with candied fruit or tutti frutti.
Since they are homemade you can control the ingredients. This is an easy vegan recipe to make soft, light, and fluffy fruit buns at home.
Ingredients
To make fruit buns only a few basic ingredients are needed. Bread flour, water, salt, sugar, instant yeast, tutti frutti, vanilla extract, and oil is all you will need to make these delicious rolls. The water must be lukewarm and you can use candied fruit or tutti frutti.
Instructions
Warm the water in the microwave, it should be lukewarm and not hot. Hot water can kill the yeast and dough will not rise. To make the dough in bread machine, add all the ingredients into the pan as per the order recommended by the bread machine manufacturer. Check out how to make dough in bread machine.
If using a stand mixer, add all the ingredients in the bowl and knead with dough hook for about 12 minutes. Shape the dough into a ball and place it into a bowl. Let it rise into a warm place for about 45-60 minutes until it doubles in volume. Check out how to make dough in stand mixer.
Step 1: Gather all ingredients.
Step 2: Option 1 - Make dough in stand mixer, let it undergo first rise in a warm place.
Divide the dough into 12 equal parts, about 80 grams each. Shape them into smooth balls by tucking all the edges together to the bottom side. Place them in a baking tray lined with parchment paper and spacing them out an inch apart.
Cover the tray with a cling wrap or a kitchen towel and let it rise in a warm place for about 45 minutes or until it doubles in volume.
Step 2: Option 2 - Make dough in bread machine using dough cycle.
Step 3: Make 12 rolls of about 80 grams each.
Preheat the oven to 350°F. Remove the cling wrap or kitchen towel and then bake the rolls for about 20 minutes until golden brown. Take them out of the oven and apply some butter on top using a basting brush. This gives the buns a nice glaze.
Step 4: Let the dough rolls rise for about 45 - 60 minutes.
Step 5: Bake in the oven at 350°F for 20 minutes.
Substitutions
Flour - All purpose flour or bread flour can be used to make these fruit bread rolls.
Yeast - In a bread machine, instant yeast or bread machine yeast can be used. If you are using a stand mixer, instant yeast or active dry yeast can be used. Active dry yeast must be activated first in warm water and little sugar.
Variations
Fruit bread - To make fruit bread, check out this bread machine tutti frutti bread recipe.
Equipment
I make these rolls regularly and use a stand mixer or bread machine to make the dough. A food scale helps in weighing the flour which gives consistent results. To make the rolls softer and lighter, sift the flour with a sifter.
The rolls are baked in a convection oven. I have used a 13-inch by 11-inch deep casserole baking tray to make 12 large buns. A larger baking tray (15-inch by 11-inch) can be used to make 20 smaller size buns.
Storage
Fruit buns can be stored at room temperature in a bread box or an air-tight container for 3-4 days. If you want to store them longer, it is best to freeze them in an airtight container or Ziplock bag. When you want to use it, you can warm them in the oven for about 15 minutes at 350°F.
Top Tip
- Weighing the flour with a digital food scale gives consistent results. Scooping the flour from a bag can add too much flour and make the rolls dense.
- To make smaller buns, make dough balls of about 46 grams each, this will make about 20 rolls.
- If you make the rolls ahead of time, just warm them for 5 minutes in the oven on 'keep warm' setting or about 200°F.
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📖 Recipe
Fruit Buns
Equipment
- Convection Oven
- Baking tray (13 inch by 9 inch)
Ingredients
Wet ingredients
- 1 cup Water (warm, microwave 20 seconds)
- 4 tablespoon Oil
- 1 teaspoon Vanilla extract (optional)
Dry ingredients
- 5 tablespoon Organic cane sugar
- 1 teaspoon Salt
- 3 ½ cup Bread flour (420 grams or all-purpose flour)
- 2 ¼ teaspoon Bread machine yeast (7 grams or instant yeast)
Add ins
- 1 cup Tutti frutti (candied fruit)
Instructions
Option 1: Make dough in bread machine
- Place the wet and dry ingredients, tutti frutti, in the order required by your bread machine.1 cup Water, 4 tablespoon Oil, 1 teaspoon Vanilla extract, 5 tablespoon Organic cane sugar, 1 teaspoon Salt, 3 ½ cup Bread flour , 2 ¼ teaspoon Bread machine yeast, 1 cup Tutti frutti
- Close the lid and select the "dough" cycle.
- Once the cycle completes, remove the dough from the pan on a lightly floured surface.
Option 2: Make dough in stand mixer
- Place the wet and dry ingredients, tutti frutti into the stand mixer bowl.1 cup Water, 4 tablespoon Oil, 1 teaspoon Vanilla extract, 5 tablespoon Organic cane sugar, 1 teaspoon Salt, 3 ½ cup Bread flour , 2 ¼ teaspoon Bread machine yeast, 1 cup Tutti frutti
- Attach the dough hook and knead on setting 2 for about 12 minutes until the dough is well kneaded and attaches to the hook.
- Make a smooth dough ball, apply some oil to the bottom of the bowl and place the dough ball in it for rising.
- Cover the bowl and keep it in a warm place for about 60 minutes until the dough rises and becomes double in volume.
- Remove the dough from the bowl on a lightly floured surface.
Shape dough to make buns
- Divide the dough into 12 equal parts of about 80 grams each.
- Shape them into smooth balls and tuck all the edges to the bottom side to make it smooth from the top.
- Place them in a 13-inch by 9-inch baking tray lined with parchment paper.
- Cover with a food wrap or a kitchen towel so that it does not dry up.
- Allow it to rise for about 45-60 minutes until it has doubled in volume.
Bake in the oven
- Preheat the oven to 350°F.
- Remove the food wrap gently and then place the pan in the oven.
- Bake for about 20 minutes on 350°F or until the crust is golden brown in color.
- Take the baking tray out of the oven.
- Apply some butter on top of the buns using a basting brush.
Notes
- Sifting and weighing the flour helps make the bread soft. Sifting is optional, however, weighing the flour gives consistent results.
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