Friday, December 17, 2010

Mini Mixed Fruits buns

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Again I’m using sponge dough method for this recipe. These mini buns are meant for my kids’ school Christmas party.

Ingredients: yields around 700g dough

~Sponge Dough: 200g x 3
3 cups plain flour
2 tbsp sugar
1 ½ tsp yeast
1 cup water 

~Bread Dough:
200g sponge dough (above)
* Tear into pieces
150ml milk
1 tbsp sugar
½ tsp salt
½ tsp yeast
½ tsp cinnamon powder

250g bread flour

20g margarine
100g Mixed fruits

~Sponge Dough
Mix all till form a dough. Divide into 3 portion (around 200g each). Immediately store in greased plastic bag (no proving needed). Make a tight knob without leaving any space for the dough. Store in fridge at least 4 hours. It can be kept up to 7 days. Thaw it for 10-15 minutes at room temperature before use.


1. Put all ingredients (A) inside a pan. Follow by bread flour. Using a pair of chopstick, stir till all flour coated with the liquid.
2. Start kneading to form a rough dough. Once all come together put in margarine. Continue to knead until the dough become smooth and elastic.
3. Add in the mixed fruits till well incorporated.

4. Once the dough is ready, form into a ball, cover and let it prove for 45 minutes or till doubles its size.
5. Checking by gently press with a floured finger. It should show a finger tip mark but not deflate.

6. Transfer to work surface. Divide the dough into 25g each and mould into balls.
7. Place buns onto a greased pan. Leave to prove for 45 minutes or till double its size. Brush with egg wash.
8. Bake at 180C for 10-12 minutes. Remove and rest on wire rack.

I‘m submitting this post to  Aspiring Bakers #2: Christmas(Dec2010).


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