Mixed Fruit Buns

In the Signature Style of Chef Shah Meer

1. Definition

Mixed Fruit Buns are soft, enriched sweet bread rolls filled with a blend of raisins, almonds, and pistachios, offering a delicate sweetness and a rich buttery texture.

It is defined by:

Soft and fluffy texture
Light balanced sweetness
Evenly distributed dry fruits
Golden glossy exterior
Rich buttery aroma

In the philosophy of Chef Shah Meer, authentic Mixed Fruit Buns must be airy, properly proofed, lightly sweetened, and perfectly golden on the outside while remaining soft and tender inside.

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2. History

Fruit buns have long been a part of traditional European and bakery culture, later becoming popular in South Asian bakeries.

Over time, local variations included mixed dry fruits, milk powder enrichment, and decorative toppings, making them a favorite tea-time bakery item.

Today, Mixed Fruit Buns are commonly served at breakfast, high tea, and festive occasions.

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3. Recipe

Yield: Approximately 12 buns (80 g each)

Ingredients

.All-Purpose Flour – (500 g)4 cups
.Sugar – (80 g) 1/3 cup +2 tbl
.Fresh Yeast –( 25 g)5 tsp
.Salt – (15 g) 3tsp
.Milk Powder –(25 g)3 tbl
.Butter – (90 g) 1/3 cup or 6.5 tbl
.Egg – 1
.Mixed Dry Fruits (Raisins, Almonds, Pistachios – finely chopped) –( 100 g) 2/3cup
.Vanilla Essence – 3–5 g (not more than this)
.Milk – as needed

4. Method

1. In a large mixing bowl, combine flour, salt, and yeast mixture. Add egg and vanilla essence. Add softened butter and knead into a soft dough. If the dough feels dry, add a little milk gradually.

2. Knead thoroughly for 8–10 minutes until the dough becomes smooth and elastic.

3. Add mixed dry fruits and knead lightly to distribute them evenly throughout the dough.

4. Place the dough in a clean bowl, cover, and allow it to proof for about 30 minutes or until doubled in size.

5. After proofing, gently press the dough to release excess air. Divide into 80 g portions and shape into smooth round buns. Arrange on a baking tray, leaving space between each bun.

6. Cover loosely with cloth or plastic sheet (ensure it does not stick). Let them proof again for 30 minutes until slightly puffy.

7. Beat egg yolk with a little water and gently brush over the buns. Apply softly to avoid deflating them.

8. Decorate with thin strips of sliced cheese on top in desired pattern.

9. Preheat oven to 180°C and bake for 15–20 minutes or until golden brown.

10. Remove from oven and brush melted butter on top. Allow to cool before serving.

Serve warm or at room temperature.

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Chef Shah Meer’s Tips

Always measure vanilla carefully — excess can create bitterness.
Do not overproof, or buns may collapse during baking.
Knead properly for soft texture.
Brush egg wash gently to maintain volume.
For extra shine, lightly brush sugar syrup after baking (optional).

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Serving Suggestion

Serve with tea or coffee.
Can be paired with butter or fruit jam.
Ideal for breakfast, lunchbox, or high tea serving.

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Storage Guidelines

Room Temperature: Store in airtight container for up to 2 days.
Refrigeration: Up to 5 days.
Freezing: Up to 1 month. Reheat before serving for best texture.