Sweet Easter Buns with Dried Fruits - photo 1
← Recipes

Sweet Easter Buns with Dried Fruits

Snacks Regional Cuisine of Poland 120 min Medium 21 wyświetleń ~31.37 PLN - (0)
Rate:
(0)
Start Cooking

Description

Traditional Easter yeast rolls in a modern version: soft, fluffy dough with the addition of raisins and candied orange peel, delicately flavored with cardamom and vanilla sugar. The recipe is inspired by Polish holiday baking traditions, but with simple step-by-step instructions for the beginner baker. The rolls are perfect for Easter breakfast, as an accompaniment to coffee, or as a sweet snack during a spring gathering. Visually: a golden, slightly shiny crust, with visible dried fruits in the cross-section and a soft interior texture.

Ingredients Used

Ingredients (13)

Servings:
8
  • Wheat flour 500 g
  • Fresh yeast 25 g
  • Milk 200 ml
  • Sugar 100 g
  • Butter 80 g
  • Chicken egg 3 szt. (~180 g)
  • Vanilla sugar 10 g
  • Raisins 120 g
  • Candied orange peel 80 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Cardamom 2 g
  • ✨ Opcjonalne
  • Walnuts 80 g
  • Powdered sugar 100 g
💰 Szacowany koszt dania: ~31.37 PLN (3.92 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the starter

1

Heat 200 ml of milk to a temperature of 35–37°C (it should be pleasantly warm, check with the inside of your wrist). Pour 50 ml into a small bowl. Crumble 25 g of fresh yeast into this bowl, add 15 g of sugar (from the 100 g portion) and gently mix with a fork until the yeast dissolves. Set aside for 8–10 minutes in a warm place — a frothy, slightly bubbly 'cap' should appear on the surface, indicating active yeast.

Ingredients: Milk, Fresh yeast, Sugar
Use a small glass or plastic bowl. If no foam appears after 10 minutes, the yeast may be inactive — don't take the risk and use fresh yeast. A kitchen thermometer or your wrist can help assess the temperature.

Dry ingredients

2

In a large bowl, place 500 g of wheat flour, 10 g of vanilla sugar, 2 g of ground cardamom, and 5 g of salt. Mix thoroughly with a whisk to evenly distribute the spices. Make a large well (crater) in the center of the flour.

Ingredients: Wheat flour, Vanilla sugar, Salt
Use a large bowl (at least 4 l) or a stand mixer bowl. Sifting the flour will help avoid lumps and incorporate more air — this helps create a light batter.

Combining ingredients

3

Pour the active starter (from the bowl) into the well in the flour, add 120 g of beaten eggs (2 eggs) and the remaining warm milk (about 150 ml from the container). Mix first with a spoon or wooden spatula, gathering the flour from the edges to the center. When the ingredients start to combine and a sticky dough forms, pour in 80 g of melted, cooled butter and continue kneading.

Ingredients: Wheat flour, Fresh yeast, Milk, Butter
If you don't have a mixer, stir with a wooden spoon until the mixture becomes too heavy, then switch to kneading by hand. Do not add all the butter at once — you can add it gradually as the dough absorbs the first portion.

Kneading the dough

4

Knead the dough by hand on a floured countertop for 8–10 minutes or in a mixer with a hook for 6–7 minutes, until it is smooth, elastic, and stops sticking to your hands. The dough should be soft and springy — if it still sticks a lot to your hands, add a maximum of 1–2 tablespoons of flour.

Ingredients: Wheat flour, Butter
Use a stand mixer with a hook (preferably) or your hands. Do not knead too long at high speed — overheated gluten will be tough. Test: stretch a small piece of dough — a thin, transparent 'membrane' should appear.

Adding dried fruits

5

Prepare the raisins and orange peel: if the raisins are dry, soak them in 50 ml of very warm (not boiling) water and let sit for 10 minutes, then drain and dry with a paper towel. Gently fold 120 g of raisins and 80 g of chopped orange peel into the dough evenly, and if you are using walnuts (optional), add 80 g of coarsely chopped walnuts and briefly knead to distribute evenly.

Ingredients: Raisins, Candied orange peel
Use your hand or a spatula to mix the dried fruits, do not knead for too long to avoid crushing the fruits. If you are adding nuts, lightly toast them in a dry pan for 2–3 minutes for better aroma.

First rising

6

Place the dough in a large bowl lightly greased with butter, cover with plastic wrap or a clean cloth, and set aside in a warm place (about 24–27°C) for 60–90 minutes, until it doubles in size. Test: gently press the surface with your finger — the indentation should slowly spring back, not disappear immediately.

Ingredients: Butter, Wheat flour
It is best to use a bowl with a capacity of at least 4 liters. If it is cool in the kitchen, place the bowl in the oven with only the light on or on a warm (turned off) stovetop; it is unsafe to leave it in direct sunlight.

Shaping the rolls

7

Place the risen dough on a lightly floured work surface. Gently deflate the dough by pressing it with your hand. Divide it into 8 equal parts (each weighing about 125–140 g; use a kitchen scale). Shape into balls: pull the edges towards the center and pinch them together underneath, then roll the ball under your hand on the work surface to achieve a smooth surface. Arrange the balls on a baking sheet lined with parchment paper, leaving about 3–4 cm of space between them.

Ingredients: Wheat flour
Use a kitchen scale to ensure the rolls are of similar size and bake evenly. If the dough is slightly sticky, wet your hands with water or sprinkle with flour, but don't overdo it with the flour.

Second rising

8

Cover the shaped rolls with a clean cloth or plastic wrap and let them rise for another 30–40 minutes until they double in size and become fluffy. The surface should be smooth and taut.

The second rise is important for a light texture — do not skip it. If the dough is still cool, extend the time by 10–15 minutes.

Preparation for baking

9

Preheat the oven to 180°C (top-bottom). Beat the remaining 60 g egg (1 egg) and mix with about 15 ml of milk to prepare the glaze for brushing the rolls before baking. Gently brush the top of each roll with a pastry brush, avoiding drips down the sides.

Ingredients: Milk
Use a silicone brush to evenly spread the egg. The milk will give the egg a nicer shine and prevent it from browning too quickly.

Baking

10

Place the tray in the preheated oven and bake for 18–22 minutes at 180°C, until the rolls are evenly golden. Check if they are done: tap the bottom – they should sound hollow, and a thermometer inserted in the center should read ~88–95°C.

The best position for the baking tray is in the middle of the oven. If the top browns too quickly, loosely cover it with aluminum foil after 12 minutes.

Glaze and finishing

11

If you are using powdered sugar (optional), mix 100 g of powdered sugar with 30–40 ml of milk until a smooth, medium-thick icing forms. After baking and letting the rolls cool slightly (5–10 minutes), brush them with the icing or sprinkle with powdered sugar. Additionally, you can sprinkle with chopped walnuts.

Ingredients: Powdered sugar, Milk
Apply the icing with a thin spoon or squeeze it through a bag with a cut corner for an aesthetic effect. Spread the icing when the buns are not hot, as excessive heat will completely melt it.

Cooling and Serving

12

Transfer the rolls to a cooling rack and let them cool for 20–30 minutes before serving. The rolls taste best slightly warm, served with butter, cottage cheese, or on their own as a sweet snack.

Avoid storing them right after glazing in a closed container — the icing may condense. Cooling on a rack will prevent the bottom from getting damp.

Fun Fact

💡

In Poland, yeast pastries with dried fruits have a long holiday tradition — similar rolls and cakes have been baked for Easter since the 19th century, often with the addition of candied fruits and aromatic spices.

Best for

Wielkanoc Śniadanie świąteczne Przyjęcie wiosenne

Tips

🍽️ Serving

Serve slightly warm, you can cut it and spread it with cottage cheese mixed with honey or butter. For coffee or tea, serve on a porcelain plate, lightly sprinkled with powdered sugar and decorated with a sprig of fresh thyme or a mint leaf.

🥡 Storage

Store in an airtight container for up to 48 hours at room temperature. You can freeze the raw shaped rolls (for up to 1 month) — thaw overnight in the fridge, let rise, and bake as per the recipe. Reheat baked rolls in the oven at 160°C for 6–8 minutes, and add the glaze after reheating.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Savory Galette with Chicken, Asparagus, and Goat Cheese 110 min

Savory Galette with Chicken, Asparagus, an...

Takeaway Dishes
Gingerbread heart with vanilla cream 60 min

Gingerbread heart with vanilla cream

Desserts
Beef steaks with mushroom sauce 70 min

Beef steaks with mushroom sauce

Main dishes
Highlander Pierogi with Sauerkraut and Mushrooms, Drizzled with Sage Butter 120 min

Highlander Pierogi with Sauerkraut and Mus...

Anything
Caramel Cream Mazurek with Apricot Base and Nuts 90 min

Caramel Cream Mazurek with Apricot Base an...

Cakes and Bakes
Fluffy Vanilla Doughnuts from the Oven with Lemon Glaze 50 min

Fluffy Vanilla Doughnuts from the Oven wit...

Desserts

Recipe Categories

Snacks
Snacks in: New Year's Eve

Snacks are the perfect way to make the wait for midnight more enjoyable; they should be small but impressive.

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama