Twisted Tutti Frutti Rolls
Fluffy and mildly sweetened bun filled with tutti frutti (candied raw papaya) and fresh grated coconut. These gorgeous looking buns are soft and eggless with a whole lot of flavor. They are ridiculously delicious and treat to the eyes too. These beauties are perfect for your holiday gathering! Pair one of these with a hot cup of tea for a perfect holiday breakfast or simply with your evening tea!
Equipment
- OTG
- Mixing bowl
- 240 ml measuring cup set
Ingredients
For yeast mixture:
- 1 teaspoon active dry yeast
- 1 tablespoon sugar
- ½ cup lukewarm water (120 ml)
For the dough:
- 2 cups all purpose flour (256 grams)
- 3 tablespoon milk powder (optional)
- 3 tablespoon powdered sugar
- ¼ teaspoon salt
- ¼ cup water
- 2 tablespoon oil
- ½ cup tutti frutti or any candied fruit
- ¼ cup coconut finely grated or desiccated coconut
Additional ingredients for brushing the bun before and after baking:
- milk as required
- butter as required
Instructions
- Grease a baking tray with oil/butter or use parchment paper. Preheat oven @180°C for 10 minutes.
Preparing the yeast:
- In a bowl add the yeast, sugar and lukewarm water. Stir well to combine. Cover and let it rest it for 10 minutes.
- After resting the yeast will become foamy which means your yeast is active and good to go.
Preparing the dough:
- In a large mixing bowl, sieve in the flour, milk powder, powdered sugar and salt. Stir to combine them together.
- Make a well in the centre of the flour mixture and add the activated yeast.
- Mix well using a spoon. Now using your hand combine the mixture to form a soft dough by adding oil and water.
- Take out the dough in a lightly floured surface and knead the dough using stretch and fold method for about 10 minutes.
- Grease the bowl lightly with a bit of oil. Place the dough in the greased bowl, cover the dough with cling wrap and keep for 45 minutes until doubled.
- Once the dough has doubled, remove the cling wrap and gently punch down the dough to flatten.
- Take out the dough and gently knead it for 2-3 minutes. Now cut the dough into 6-8 equal portions. Shape all the portions nicely into balls in your palm and set aside.
- Roll out the portions with rolling pin into 18-20 cms rectangle shapes.
- Lightly apply butter over it and sprinkle the tutti frutti followed by desiccated coconut.
- Roll over from one end and make it into a log.
- Make a cut from the bottom end and slit through the top.
- Twist the dough one over the other through the end.
- Roll over the twisted dough and shape into a bun.
- Place these buns on a greased baking tray and cover with a clean towel. Let it rest for another 15-20 minutes.
- Now remove the towel and brush the buns lightly with milk. You can use butter as well.
- Bake the buns in a preheated oven @180°C for 25 minutes until golden brown.
- Remove from the oven and lightly brush the buns with butter and cover them with a clean towel for 10-15 minutes.
- Enjoy them with hot cup of tea at breakfast or with evening tea.
Video
Notes
- Bake at preheated oven with both rods on.
- Proofing time may differ so proof it as required until the dough doubled.
- Milk powder is optional. If you dont have it please skip it.
- You may use milk instead of water for the dough.
- Adjust the sugar as your preference.
- These rolls were pretty big in size, you can make smaller rolls if you like. I made 6 big rolls from this recipe.
- For the fillings you can use chocolate chips, chocolate spread, cinnamon and sugar, any jam, nutella etc.
- With the tutti frutti and coconut you can add dry fruits and nuts like raisins, cashewnuts, almonds etc and a dash of cardamom flavor.