Easter Fruit Buns

Celebrate Easter by baking Easter Fruit Buns this year. The buns are chock full of currants, raisins, apricots and cranberries and are the perfect sweet accompaniment to Easter breakfast.

Prep Time 2 30

Cook Time 35

Total Time 3 5

Servings buns

Calories 355kcal

Ingredients

Sponge

1 cup milk (whole, skim, even almond works here), at room temperature
2 ¼ teaspoons active dry yeast
1 cup all-purpose flour

Buns

¼ cup dried currants
½ cup golden raisins
¼ cup sun-dried raisins
¼ cup chopped dried apricots
1 cup dried cranberries
3 tablespoons dark spiced rum
2 eggs
2 egg yolks
12 tablespoons unsalted butter melted and at room temperature (1.5 sticks)
2 teaspoons pure vanilla extract
4 cups all-purpose flour
½ cup granulated sugar
1 teaspoon kosher salt
1½ teaspoons anise seeds
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 tablespoon orange zest
2 teaspoons lemon zest
1 tablespoon heavy whipping cream
1 egg yolk
2 tablespoons turbinado sugar

Instructions

Make the sponge. Pour the milk into a large bowl. Add the yeast, and let it dissolve. Whisk in a cup of flour, then cover the bowl and leave in a warm place until it has doubled in size and is very frothy. This should take about 30 minutes, though it has taken upwards closer to an hour for me, depending on the weather and the conditions inside my home.
Mise en place.
1. Measure the currants, raisins, cranberries and apricots into a bowl. Cover the dried fruit with hot water, and let stand for 10 minutes. Drain the fruit, then return to its original bowl, and stir in the rum before setting aside.
2. In another bowl, measure the 2 whole eggs and 2 of the extra yolks. Beat with a whisk or a fork, and set aside.
3. Melt the butter, and let cool. It needs to be liquid, but if it is too hot from the microwave, it could kill the yeast.
Mix the wet ingredients. Pour the beaten eggs, melted butter and vanilla extract into the sponge mixture, and stir together. Fold in the rum-soaked fruit, then set the mixture aside.
Mix the dry ingredients. Measure out the all-purpose flour, sugar, salt, anise seeds, cardamom, and cinnamon into the base of a stand mixer fitted with the dough hook. Zest the orange and lemon directly into the ingredients, and whisk together.
Combine the dough ingredients. Pour the sponge mixture over the dry ingredients. Turn on the stand mixer (fitted with the dough hook) to the lowest setting. Turn it up once the loose flour has started being incorporated into the dough.
When the dough comes together, allow the stand mixer to knead the dough for a few minutes before turning off the appliance and transferring the dough to a greased large bowl.
Let the dough rise. Cover the bowl containing the dough with plastic wrap or a damp towel, and let rise in warm place until it has doubled in size. This should take around 45 minutes.
Form the buns. Once the dough has doubled in size, punch it down. Turn it out onto a lightly floured surface, and knead into one large dough ball. Slice it into 16 equal buns.
Prepare for the second rise. Line a sheet pan with a nonstick baking mat or parchment paper. Transfer the buns to the prepared pan, and place them side-by-side. Be sure to leave at least ½"-1" between each.
Do the second rise. Cover the buns with plastic wrap or with a damp kitchen towel, and let rise until doubled. This should take around 30 minutes.
When the loaves have doubled in size, preheat the oven to 350°F.
While the oven preheats, make the egg wash. Measure the final egg yolk and the heavy whipping cream into a bowl. Whip together with a fork.
Finish the buns. Brush the buns generously with the egg wash, then sprinkle each bun with a little turbinado sugar.
Bake. Transfer the buns to the preheated oven. Bake on the middle rack for 35 minutes or until the buns are a dark, glossy brown.
Once cooked through, transfer the buns to a cooling rack and let them cool before enjoying.

Notes

How to store: Let the buns cool completely before storing in an airtight container. These will keep for a few days at room temperature and a little longer in the refrigerator.

How to freeze: Place them on a parchment or wax paper-lined sheet pan and freeze solid, then transfer to a freezer bag or storage container. They will keep for up to 3 months. Defrost in the refrigerator, then enjoy.

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