Easter Fruit Buns

Sweet and soft Easter buns, where selected spices intertwine with three different types of fruit: caramelized apples, dried fruit, and candied orange peel. For a special touch, the buns are decorated with a cross before baking. Since these buns are best when warm, we recommend preparing and serving them for Easter breakfast.

Details

  • Preparation Time: 110 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 325 g Sugar, white

  • 1.5 piece Apple, fresh

  • 1 piece Lemon, fresh, without shell

  • 1 piece Spices, cinnamon, ground

  • 750 g Wheat flour, white, multi-purpose

  • 1.5 teaspoons Spices, cinnamon, ground

  • 0.5 teaspoons Spices, cinnamon, ground

  • pieces Lemon zest, fresh

  • pieces Orange, shell

  • 0.25 teaspoons Salt, table

  • 14 g Yeast, dry

  • 100 g Butter, unsalted

  • 380 ml Milk, whole milk

  • 1 piece Egg, fresh

  • 150 g Raisins

  • 50 g Apple, croutons, dried

  • 30 g Candied fruit

Steps

  1. Wash the apples, clean them (remove stems and cores), and cut them into smaller pieces. Wash the lemon and cut it in half. Squeeze the juice from one half and slice the other half into thin pieces. Place a pot on the stove and mix 260 g of sugar, 375 ml of water, and the lemon juice in it. Heat slowly over moderate heat, stirring until all the sugar dissolves.

  2. Once the sugar has dissolved, add the lemon slices, apple pieces, and a cinnamon stick to the pot. Bring the mixture to a boil, then reduce the heat to the lowest setting and cook for 20 to 25 minutes, or until the apple pieces and lemon slices become translucent. Strain the fruit and reserve the syrup.

  3. In a pot, melt the butter over low heat. Remove the pot from the heat and mix in the egg, the remaining sugar (65 g), and warm milk. In a large bowl, sift 700 g of flour and mix it with salt, lemon and orange zest, and spices. Make a well in the center and add the yeast and the liquid mixture. Gently mix with a spoon until the ingredients come together, then start kneading. Knead the dough on a lightly floured surface until it becomes soft and pliable. Quickly knead in the raisins, apple pieces, caramelized apples, and candied orange peel. Shape the dough into a ball, place it in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 30 to 40 minutes (until the dough doubles in size).

  4. Line a large round or rectangular baking dish with parchment paper. Transfer the risen dough to a lightly floured surface, quickly knead it, and divide it into 20 pieces. Shape each piece into a round bun and place them on the baking dish. Leave 1 cm of space between the buns, as they will expand while rising. Cover the dish with a cloth and let the buns rise in a warm place for 30 to 40 minutes.

  5. Preheat the oven to 220°C. In a small bowl, mix the remaining flour with 70 ml of cold water. Stir until a smooth mixture forms. Fill a piping bag with the mixture and pipe a white cross on each bun. Bake the buns in the preheated oven for 10 minutes, then reduce the temperature to 200°C and bake for another 8 to 10 minutes. The buns are done when they turn golden brown on top and sound hollow when tapped.

  6. Generously brush the baked buns with the reserved sugar syrup. If the syrup has cooled, reheat it in a pot. Transfer the buns to a wire rack and let them cool slightly before serving.

Nutrition Information (Per 100g)

  • Calories: 323.5 kcal
  • Fat: 5.17 g
    • Saturated Fat: 3.15 g
  • Carbohydrates: 62.57 g
    • Sugars: 20.36 g
  • Protein: 5.4 g
  • Fiber: 2.26 g

Advice

It is best to use organic citrus fruits, whose peel is not treated with toxic pesticides.