Sweet buns with fruit
- Vegetarian
- Difficulty: Average
- Prep time: 40 min
- Cook time: 20 min
- Makes: 18 pieces
- Cost: Low
- Note + 3 hours and a half of rising time
PRESENTATION
Panini dolci con frutta, or sweet fruit bread, is like a warm hug for your taste buds. I mean, really, it’s so good. These little tender rolls? They're perfect for breakfast, snacks, or even at a party buffet. And you know what makes them stand out? How simple and moist they are—packed with colorful prunes and diced pears, which are vacuum-cooked for that extra flavor punch. The fruit’s not just there for show—it brings a natural sweet taste you can’t fake. Some folks toss in rehydrated dried fruit for a chewier vibe, or switch it up with classic fillings like chocolate chips or jam.
These fruit-filled sweet rolls have that unmistakable homey aroma, just like a real Italian bakery. Pretty much. They fit right in with coconut ring cakes or those soft chocolate rolls everyone loves in Italy. Serving them? Super easy. They're made to be shared—kids love them, and so do adults. Each bite is soft with a touch of golden on the outside, and a mellow sweetness that’s both special and familiar.
In Italy, it’s all about simplicity. So, you won’t find these rolls overloaded with sugar or heavy frostings. Honestly, it’s more about the delicate flavor of good ingredients and that burst of fruit in every bite. Perfect for a quick snack, a coffee break, or part of a bigger spread when friends drop by.
Whether you go classic with prunes and pears or mix in other dried fruits, you’re still ending up with a homemade fruit bread that’s really tasty. Like, really really tasty. It’s the kind of fruit-studded bread that smells amazing right out of the oven and keeps folks coming back for more, anytime of day. So, enjoy these awesome rolls that bring a slice of Italy to your table, offering a taste that’s both comforting and delicious. Can’t go wrong.
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INGREDIENTS
- Ingredients for 18 2 oz buns
- Manitoba flour 1 ¼ cup (150 g)
- Type 00 flour 2 ¾ cups (350 g)
- Brewer's yeast ½ tsp (2 g)
- Sugar 0.3 cup (60 g)
- Whole milk 1 ½ cup (350 ml)
- Orange peel 1 - (non trattata)
- Butter 3 ½ tbsp (50 g)
- Fine salt 1 tsp (5 g)
- Dried prunes 3.5 oz (100 g) - from Roero, cooked sous-vide
- Pears 2.8 oz (80 g) - Madarnassa cooked sous-vide
- for brushing
- Eggs 1
How to prepare Sweet buns with fruit
Before preparing the sweet buns with dried fruit, make sure to melt the butter and then let it cool; then leave the milk at room temperature so it will be at the right temperature when you need to use it in the dough. Prepare the dough by pouring the sifted all-purpose flour and bread flour into the bowl of the stand mixer 1; add the dry yeast 2 and sugar 3.
Also add the grated zest of one orange 4; turn on the paddle and slowly pour in the warm milk 5 and continue until all the ingredients are well combined 6.
At this point, replace the paddle with the dough hook, turn on the stand mixer, and add the melted and cooled butter 7 and then the salt 8; let the dough wrap around the hook and after about 15 minutes, use a spatula to transfer the soft dough onto a slightly oiled work surface 9.
Knead the dough by hand for at least 15 minutes until it becomes smooth and elastic, then form a ball 10; place the dough you've obtained in a large bowl covered with plastic wrap 11, then let it rise in a switched-off oven with the light on for 3 hours: the dough should double in size. In the meantime, take the sous-vide cooked fruit: you can dice the pears and plums into very small pieces 12.
After the rising time, take the dough (which will have doubled in size) 13 and transfer it to an oiled work surface; slightly stretch the dough, add the diced fruit 14, then knead well to incorporate the fruit pieces 15.
Then, with the help of a dough scraper, divide the dough into 18 pieces weighing 2 oz each 16. Work each piece to create balls, bringing the dough from the outside to the inside with your fingers 17; repeat the operation and then place the balls you have obtained well spaced, keeping the closure at the bottom, on a baking sheet lined with parchment paper 18. Cover with plastic wrap and let rise again in the switched-off oven with the light on for another 30 minutes.
Then brush the surface of the buns with a beaten egg to make them shiny and golden 19 and then bake in a preheated static oven at 355°F for about 20 minutes (or in a convection oven at 320°F for 15 minutes). When they are golden brown on the surface 20, take the sweet buns with dried fruit out of the oven, place them on a wire rack 21 to cool completely, and then serve.