Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 egg
- 1/2 cup dried plums, chopped
- 1/2 cup hazelnuts, chopped
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt.
2. Add the warm milk, melted butter, and egg to the bowl. Mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 5 minutes.
4. Add the chopped dried plums and hazelnuts to the bowl. Mix on low speed until the fruit and nuts are evenly distributed throughout the dough.
5. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 1 hour.
6. Preheat the oven to 375°F.
7. Line a baking sheet with parchment paper.
8. Divide the dough into 12 equal pieces and shape each piece into a ball.
9. Place the balls of dough on the prepared baking sheet, leaving about 2 inches between each one.
10. Bake the buns for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
11. Remove the buns from the oven and let them cool on the baking sheet for 5 minutes.
12. Transfer the buns to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 1 hour 40 minutes
Temperature:
375°F
Serving size:
12 buns
Nutritional information:
Calories: 220
Fat: 9g
Saturated Fat: 3g
Cholesterol: 30mg
Sodium: 110mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 10g
Protein: 6g
Substitutions for ingredients:
- Dried plums can be substituted with raisins or dried cranberries.
- Hazelnuts can be substituted with almonds or pecans.
Variations:
- Add 1 teaspoon of cinnamon to the dough for a spiced flavor.
- Replace the dried fruit and nuts with chocolate chips for a sweet treat.
Tips and tricks:
- Make sure the milk is warm, but not too hot, or it will kill the yeast.
- If the dough is too sticky, add a little more flour until it comes together.
- To make the buns more uniform in size, use a kitchen scale to weigh out each piece of dough.
Storage instructions:
Store the buns in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the buns, wrap them in foil and heat them in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the buns on a platter and dust them with powdered sugar.
Garnishes:
Sprinkle chopped hazelnuts on top of the buns for added crunch.
Pairings:
Serve the buns with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or yogurt parfait.
Troubleshooting advice:
- If the dough doesn't rise, it may be because the yeast is old or the milk was too hot.
- If the buns are too dry, they may have been overbaked.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Fruit buns have been a popular snack in Europe for centuries, often served with tea or coffee.
Flavor profiles:
The combination of sweet dried plums and nutty hazelnuts gives these buns a delicious, complex flavor.
Serving suggestions:
These buns are perfect for breakfast, brunch, or as a midday snack.
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