Sourdough Fruit Buns

In My Kitchen, August 2012 »

Sourdough Fruit Buns

July 30, 2012 by Celia @ Fig Jam and Lime Cordial

Inspired by Shady Baker Jane’s gorgeous fruit buns, I baked a batch for Pete last weekend.

I used a variation of my sourdough fruit loaf recipe, increasing the water just a little as the mix seemed to need it on the day. According to my iPhone note, the buns included walnuts, sultanas, dried sour cherries, cranberries, sunflower kernels, golden raisins, candied orange rind, Greek figs and dried blueberries.

200g active sourdough starter ( 166% hydration, ie. fed at a ratio of one cup water to one cup flour)
700g bakers/bread flour
375g – 400g water
15g extra virgin olive oil
12g fine sea salt
1 teaspoon mixed spice (I used Herbie’s)
10g brown sugar
600g mixed dried fruit and nuts

Note: 600g of fruit and nuts is a ridiculous quantity for this much dough and made shaping the buns very difficult. If you’ve just starting baking bread, you might want to use a much smaller quantity (say 300g), which will make the mixture far more manageable. As so often happens, I got carried away.

1. In a large mixing bowl, combine the starter, water, oil, mixed spice, brown sugar, fruit and nuts. I cut the figs up into smaller pieces, and finely chopped the candied rind, but otherwise left the other inclusions whole.

2. Add the flour and sea salt and mix to form a shaggy dough. Make sure all the dry ingredients are incorporated. Scrape off your fingers, cover the bowl with clingfilm or a tea towel, and allow to rest for 30 minutes.

3. Uncover the bowl and give the dough a quick knead. Cover again and allow to prove until double in size – in my winter kitchen, this took about 8 hours (in summer, it might take half the time).

4. Turn the dough onto an oiled surface, give it a couple of folds onto itself, then divide it into 12 – 13 equal portions. The weight of each bun will depend on the quantity of fruit and nut you’ve used – I made 13 x 150g buns. Shape each portion as best as you can into a tight round bun – try to get as much fruit inside the dough as possible to minimise burning. Mine were pretty messy…

5. Lay the buns out on a parchment lined tray, cover loosely with a teatowel and allow to prove – mine didn’t expand much at stage, maybe 50%. Preheat oven to 220C with fan.

6. Slash a cross into the top of each bun and spritz with a little water, then place the tray into the oven, dropping the temperature to 200C with fan as you do. Bake for 20 minutes, then rotate the tray and reduce the temperature to 175C with fan for a further 10 minutes, or until well browned. Fruit buns have a tendency to burn because of all the sugar, so please keep an eye on them.

Pete loved these, but as you can see, there’s not a lot of dough holding all the fruit together!

Posted in Recipes | Tagged sourdough fruit buns | 65 Comments

65 Responses

on July 30, 2012 at 12:11 am heidiannie

As usual- looks delicious! :)
- on July 31, 2012 at 4:27 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks Heidi! :)
on July 30, 2012 at 12:48 am Sally

Gorgeous buns – love discovering all the fruit, like jewels.
- on July 31, 2012 at 4:28 pm Celia @ Fig Jam and Lime Cordial
  
  Sally, thank you, the figs are particularly nice this time, as are the sour cherries which are a new addition to our recipe.
on July 30, 2012 at 12:50 am Glenda

As always, magnificent baking, Celia.
- on July 31, 2012 at 4:28 pm Celia @ Fig Jam and Lime Cordial
  
  Glenda, you’re kind, thank you! :)
on July 30, 2012 at 3:14 am frugalfeeding

Amazing, Celi! Fantastic. Your sourdough recipes always look PERFECTLY rustic – if such a thing exists. Seriously… I want one.
- on July 31, 2012 at 4:29 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks Nick! They’ve been really great for breakfast – I froze half of them, and we pull one out every morning and toast it up!
on July 30, 2012 at 5:42 am Spoon Feast

Celia, you have created another totally irresistible creation! I am making sourdough this afternoon and so half will be diverted into another direction. Thanks for the fork in the road!
- on July 31, 2012 at 4:30 pm Celia @ Fig Jam and Lime Cordial
  
  Pamela, that’s great! I hope you enjoy them as much as Pete and I have!
on July 30, 2012 at 6:33 am Lizzy (Good Things)

Yum, one of these would go down very nicely with my macchiato this morning!
- on July 31, 2012 at 4:30 pm Celia @ Fig Jam and Lime Cordial
  
  They’re particularly good toasted and smothered in Pepe Saya butter, Lizzy! :)
on July 30, 2012 at 6:40 am Platanos, Mangoes and Me!

Oh that last foto did me in…Celia how wonderful….
- on July 31, 2012 at 4:31 pm Celia @ Fig Jam and Lime Cordial
  
  Norma, thanks for saying that, I was thinking that I should have cut the roll in half rather than tearing it open, so I’m glad you liked the photo.. :)
on July 30, 2012 at 7:42 am Jane @ Shady Baker

Oh how exciting Celia to see my name pop up on your beautiful blog! These look delicious and I love your fruit and nut mix! As Lizzy said…perfect with coffee this morning. Happy days :)
- on July 31, 2012 at 4:31 pm Celia @ Fig Jam and Lime Cordial
  
  Jane, you are inspirational! My Pete says to thank you! :)
on July 30, 2012 at 7:53 am theintolerantchef

I think the amount of fruit looks juuuuust right to me! yummo!
- on July 31, 2012 at 4:32 pm Celia @ Fig Jam and Lime Cordial
  
  Ha! You and me both, Becca. At least it’s the right amount for eating, actually working with the dough was something different altogether.. ;-)
on July 30, 2012 at 8:31 am Claire @ Claire K Creations

I don’t think there’s anything wrong with getting carried away when it comes to baking Celia. Yum!
- on July 31, 2012 at 4:32 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks Claire! Glad to know I’m not the only one.. ;-)
on July 30, 2012 at 9:53 am Nic@diningwithastud

Oooooh these would be great as a breakfast loaf too :) they look so great Celia!!
- on July 31, 2012 at 4:33 pm Celia @ Fig Jam and Lime Cordial
  
  Nic, thank you – I usually bake it as a loaf, but Jane inspired me to try them as buns. I think they’re even better this way!
on July 30, 2012 at 10:25 am Maureen @ Orgasmic Chef

That’s a lotta fruit! I think I’d love them and right now wouldn’t be too soon.
- on July 31, 2012 at 4:37 pm Celia @ Fig Jam and Lime Cordial
  
  Maureen, it IS a lot of fruit, but just one is a complete meal! ;-)
on July 30, 2012 at 10:59 am teawithhazel

they look fantastic celia..i really like the generous amount of fruit in them..

by the way i’m looking forward to next sunday because my daughter and a friend of hers are coming over for a day of sewing and bun making..maybe another bun post!
- on July 31, 2012 at 4:38 pm Celia @ Fig Jam and Lime Cordial
  
  Jane, that sounds very exciting, can’t wait to read about your sewing-baking day!
on July 30, 2012 at 11:16 am Emilie@TheCleverCarrot

What a wonderful breakfast treat! My kids love raisins (and anything with carbs for that matter) so this would be a great snack for them. I’ve never baked sourdough buns before. I’m excited to give it a go.

PS- thanks for the tomato pictures & links! I hope you made another batch of that Amatriciana sauce! The tomatoes looked thick and delicious.
- on July 31, 2012 at 4:39 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks Emilie! I bake sourdough buns a lot – they’re great for school lunches, because the lower GI seems to keep Small Man going for longer!
on July 30, 2012 at 12:28 pm lambsearsandhoney

Celia, I love a little bit of bun with my fruit & nuts, so these look just perfect to me!
- on July 31, 2012 at 4:40 pm Celia @ Fig Jam and Lime Cordial
  
  Hehehe…they’re barely held together with bread, Amanda! :)
on July 30, 2012 at 12:57 pm hotlyspiced

I just love these Celia and they just wouldn’t need anything added as they have so many different kinds of fruits and nuts in them. They look incredibly tasty. Just love the recipe xx
- on July 31, 2012 at 4:40 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks Charlie! Pete won’t even have them with butter, but I do like mine toasted and buttered…
on July 30, 2012 at 1:16 pm Le Petit Potager

I love it when you get carried away with your recipes
- on July 31, 2012 at 4:41 pm Celia @ Fig Jam and Lime Cordial
  
  Ha! It seems to happen a little too often, Elaine! ;-)
on July 30, 2012 at 4:07 pm Liz

My husband would compete with Pete for these buns. There can never be too much fruit in his opinion. I can just imagine how they would taste, toasted with butter. They look delicious.
- on July 31, 2012 at 4:42 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks Liz! I use all the stuff Pete has for his muesli mix, so it tends to vary a little each time. The sour cherries and figs were a big hit – will have to include them again next time!
on July 30, 2012 at 4:20 pm Tandy

oh YUM! I could have a few for breakfast right now :)
- on July 31, 2012 at 4:42 pm Celia @ Fig Jam and Lime Cordial
  
  Wish I could send you some, Tandy! :)
on July 30, 2012 at 6:15 pm Tesney Ap

Wow, the buns looks really hearty and nutritious :)
- on July 31, 2012 at 4:42 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks Tes! :)
on July 30, 2012 at 6:17 pm Anne @GtSlamseysFarm

Snap. Jane inspired me to do the same at the weekend, but yours look rather better than mine. I find it very difficult to keep the fruit in the dough and always end up poking stray raisins back into the buns before baking.
- on July 31, 2012 at 4:43 pm Celia @ Fig Jam and Lime Cordial
  
  Anne, it’s the only hard thing about them, is keeping the bits of fruit in. If there’s too many on top, I find they tend to burn. Jane has inspired all of us! :)
on July 30, 2012 at 6:41 pm Sous Chef

One of those would have been great with my coffee, I love fruit buns/loaf!
- on July 31, 2012 at 4:43 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks Sue! I love fruit in bread too!
on July 30, 2012 at 7:05 pm bakecakecrumbs

They look fabulous – so much fruit held together by the dough. As Dan Lepard always says, homemade fruited breads are much better as you aren’t constrained by thoughts of the profit margin and can afford to add as much fruit and nut mixture as you can squash in!
- on July 31, 2012 at 4:44 pm Celia @ Fig Jam and Lime Cordial
  
  C, I remember reading that comment by Dan as well! :)
on July 30, 2012 at 7:43 pm thecompletecookbook

I want to come and live with you for a week – please!
:-) Mandy
- on July 31, 2012 at 4:44 pm Celia @ Fig Jam and Lime Cordial
  
  Sure…when are you coming? ;-)
on July 30, 2012 at 9:43 pm Louise Freckelton

I want one now!
- on July 31, 2012 at 4:44 pm Celia @ Fig Jam and Lime Cordial
  
  You might have to bake them, as ours are almost all gone! ;-)
on July 30, 2012 at 10:14 pm My Kitchen Stories

Wow they are packed full. Oh how I would love one of these Celia

http://www.mykitchenstories.com.au
- on July 31, 2012 at 4:45 pm Celia @ Fig Jam and Lime Cordial
  
  Tania, thank you! They are pretty full! ;-)
on July 30, 2012 at 10:17 pm Norma Chang

I love the looks of those buns, like that they have lots of fruits and nuts, can never have too much.
- on July 31, 2012 at 4:46 pm Celia @ Fig Jam and Lime Cordial
  
  Norma, I think I agree with you! You can never have too much fruit and nuts.. :)
on July 30, 2012 at 10:27 pm Sonia

Yummo! You are the baking queen. I love coming here and getting inspired to bake (though I have more misses than hits at the moment)
- on July 31, 2012 at 4:46 pm Celia @ Fig Jam and Lime Cordial
  
  That’s very kind of you, Sonia, thank you!
on July 31, 2012 at 7:52 am Lorraine @ Not Quite Nigella

Hehe I hope you don’t take offence but I have to say that I really like your buns! ;)
- on July 31, 2012 at 4:47 pm Celia @ Fig Jam and Lime Cordial
  
  They are very hot buns.. ;-)
on July 31, 2012 at 8:45 am Rose

The fruit mixture looks good, a nice selection and plenty of it. Do you have any tips for the nice shape of the buns?
- on July 31, 2012 at 4:48 pm Celia @ Fig Jam and Lime Cordial
  
  Rose, all I can recommend is to keep rolling the dough into tight balls and try to get as much fruit inside the dough as possible, any stray dried fruit sitting on the outside tends to burn very quickly. Oh, and if you want nicely shaped buns, use less fruit! :)
on July 31, 2012 at 8:56 pm Amber @ Feather on a Breeze

You have been awarded the Versatile Blogger Award, for details visit the link. http://featheronabreeze.blogspot.com.au/2012/07/versatile-blogger-award.html
- on August 1, 2012 at 4:56 am Celia @ Fig Jam and Lime Cordial
  
  Amber, that’s very kind of you, thank you! Unfortunately I can’t leave a comment on your blog, as I don’t have a google account?
  - on August 2, 2012 at 1:09 pm Amber @ Feather on a Breeze
    
    How strange! I will look into that Celia, thanks for letting me know :)
on August 9, 2012 at 7:21 am My Italian Smörgåsbord (Aka Barbara)

gosh these look scrump-i-licious :) love anything sourdough and the combination with dried fruit and good bread tastes always amazing. to try!
on August 15, 2012 at 3:54 am Barbara Bamber | justasmidgen

Oh, my gosh these look wonderful! I wish I had a batch of these rising in my kitchen today.. it’s a touch overcast and would be so welcoming:) xx