Maiko's Fruit Buns (mi-my23)

Maiko's Fruit Buns (mi-my23)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 139.8
  • Total Fat: 4.0 g
  • Cholesterol: 34.5 mg
  • Sodium: 104.8 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 3.5 g

View full nutritional breakdown of Maiko's Fruit Buns (mi-my23) calories by ingredient
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141cal/ p of fresh dried fruit filled homemade rolls. 141cal/ p of fresh dried fruit filled homemade rolls.
Number of Servings: 8


    180g Strong White Flour
    1 tsp Active Dry Yeast
    2.5 tbsp Granulated Sugar
    1/3tsp Salt
    30g Butter, unsalted
    50g Egg, fresh (slightly whisked)
    50g Warm Water, tap

    about 30-40g dried fruits, chocolate chips, almond slivers, etc. (In this recipe's calorie date, I used ...
    12g Apricots, dried
    10g Pineapple, dried
    10 g Raisins

    1 tsp Powdered Sugar
    5 g egg for egg washing the tops of bread before baking.


*Pour flour in bowl.
*Add sugar
*Add salt (next to, but not on, sugar)
*Add yeast (next to salt, but not on it. not on sugar or next to sugar)
*Add egg in seprate area of bowl
*Pour warm water over yeast.
*Mix all with a wooden spoon until forms a ball.
*Scrape out dough and keed for about 10mins.
*Fold in butter (sliced in tiny pieces)
*kneed until mixed in. (a bit sticky)
*throw and roll dough until it won't rip when pulling it thin.
*mix and fold in dried fruits, nuts, chocolate, etc.
*throw and roll it.
*make a ball and seal the bottom so gas can't escape. Let rise 30 mins in a warm area.
*do a finger test (with a floured finger poke dough 1 inch deep. if it doesn't bounce back. it's ready)
*punch out gas.
*cut into 8 equal pieces (weigh to be accurate)
*rest the 8 pieces for 5-10 mins under a warm slightly damp cloth and plastic wrap.
*butter 8 med sized muffin cups
*push gas out of 8 pieces using fingers. then roll and smooth into 8 balls.
*put each ball in it's own muffin cup.
*cover with damp towel and let rise for 25 more mins.
*egg wash tops
*bake for 13-15mins on 190deg. C.
*top with powdered sugar.

Number of Servings: 8

Recipe submitted by SparkPeople user MI-MY23.

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