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Prune Buns

Prune Buns recipe image
These classic Prune Buns are a nostalgic treat, featuring soft, pillowy dough enriched with butter and eggs. The magic happens when you fill the center of each bun with sweetened prune preserves or fruit jam before baking. As they rise and bake, the fruit filling warms and slightly caramelizes, creating a delicious contrast against the tender, slightly sweet bread. Perfect for a cozy weekend breakfast, an afternoon tea, or a special holiday dessert. They are best enjoyed warm, dusted with powdered sugar. While the process requires some patience for rising, the result is a homemade pastry that rivals any bakery.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 93.0
Dietary: Vegetarian
Description
These classic Prune Buns are a nostalgic treat, featuring soft, pillowy dough enriched with butter and eggs. The magic happens when you fill the center of each bun with sweetened prune preserves or fruit jam before baking. As they rise and bake, the fruit filling warms and slightly caramelizes, creating a delicious contrast against the tender, slightly sweet bread. Perfect for a cozy weekend breakfast, an afternoon tea, or a special holiday dessert. They are best enjoyed warm, dusted with powdered sugar. While the process requires some patience for rising, the result is a homemade pastry that rivals any bakery.
Ingredients
  • 1 Cake Dry yeast
  • 2 cups Flour
Directions
  1. 1
    Dissolve yeast in 1 cup warm milk with 1 teaspoon sugar.
  2. 2
    Stir in 2 cups flour to make a smooth sponge.
  3. 3
    Cover and let rise in a warm place until bubbly, about 1 hour.
  4. 4
    Cream 1 cup sugar and softened butter until light and fluffy.
  5. 5
    Beat in 3 eggs, 1 cup warm milk, and 2 teaspoons salt.
  6. 6
    Mix in the yeast sponge until combined.
  7. 7
    Gradually add remaining flour until a soft dough forms.
  8. 8
    Knead on a lightly floured surface until smooth and elastic, about 8-10 minutes.
  9. 9
    Place in a greased bowl, cover, and let rise until doubled, about 1.5 hours.
  10. 10
    Punch down dough and divide into 6 equal pieces.
  11. 11
    Shape each piece into a smooth ball.
  12. 12
    Place balls on an oiled baking sheet, spaced apart.
  13. 13
    Cover and let rise until tripled in size, about 1 hour.
  14. 14
    Use a knife handle to poke a deep hole in the center of each bun.
  15. 15
    Fill each hole with 1-2 tablespoons of prune preserves.
  16. 16
    Bake at 450&# 194;°F (230ðC) for 15-20 minutes until golden brown.
  17. 17
    Cool slightly and dust with powdered sugar before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 93.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 20.2g7%
Dietary Fiber 0.4g2%
Sugars 0.0g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure milk is warm (105-115ðF) but not hot, to activate the yeast without killing it.

If the dough feels too sticky during kneading, add flour one tablespoon at a time.

You can substitute prune preserves with apricot jam or date paste for a different flavor profile.

Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

Keywords: prune buns, yeast bread, fruit filled buns, breakfast pastry, enriched dough, homemade bread, baking, prune preserves, sweet bread, comfort food, tea time, dessert buns
Read it online: https://www.chefs-mate.com/recipe/prune-buns/