Skip to main content

Tutti Frutti Buns

When I went home last time, papa bought a pack of sweet buns. Looks like he's been sneaking off one of those for a quick mid-morning snack, just like I would do when I was in school.

I told him I could bake him the buns that tasted just the same as the bakery version and that's what this is.

I started with 1/3 cup milk, a tsp of vegetable oil and a tbsp of sugar. Heated all of these in the microwave for 30 seconds until the sugar dissolved in the liquid. By then, the milk was quite hot so I let it sit for a while to cool back to lukewarm. Sprinkled half a tsp of instant yeast , waited a couple of minutes, then added enough plain flour to make a soft, sticky dough. I used a little more than half a cup of flour but it really depends on the type of flour, the weather and your stars!

Gather then dough into a ball and put in an oiled bowl to rise. Once it doubles, punch it down. Add about a tbsp of tutti frutti - not too much because in the bakery version, you literally have to hunt for the sweet red bits - and mix it well into the dough.

Split into 2-3 parts depending on how large you want to make these rolls, and shape into round buns. Let rise for an hour or so. In the meantime, preheat the oven to 220C. Bake the buns until they turn a golden brown. Cool on a wire rack.

These buns would make papa happy as is. Read on for my decadent school day treats. Sit down first, specially if you are one of those diet conscious souls who are easily shocked.

Split the buns in half and toast them. Spread a generous layer of salted (Amul) butter and sprinkle caster sugar all over. Then, if you are eight years old, enjoy. If you are me, enjoy but start planning the fruit and salad diet you will start tomorrow!


Nithya said…
Perfect looking bun :) I have failed 3 times in making buns and my stars are definitely bad when it comes to baking buns :(
sanjeeta kk said…
Buns look pump and yum! Good to have come to your space following a tweet. Love the short ans sweet versions of recipes here.

Lite Bite
Srivalli said…
LOL..I can imagine that diet Simmi..the buns look so delicious..should make for my kids..
Rentu said…
i love your blog, short sweet crisp recipes...
Priti said…
Looks so yum ..I love tutti frutti cake ...
Vibaas said…
yum! Love the peeking tutti fruiti :)
Jayasri Ravi said…
Hi sim, how are you doing?, after a long time, I am back, as sanjeeta says, I love your space, just for the same reason and lovely write-ups, made me laugh just now!, that looks lovely, Mmmm., must be quite tasty with all that in their, tempting to make me.., I know my kids would love it!
Lovely writeup...buns looks super soft n Yummo..
First time here.. Hv a wonderful space..would love to hear from u too...
Jyothi said…
Is it really so easy to make buns? These remind me of my school days- a teatime accompaniment when we come back from school- and you are right about the tutti literally had to pick through the bun for those bits of fruit! My brother and I used to fight for the bun that looked the most promising in terms of the frui in it! :)

First time at your blog, loving it already! :)
Naina said…
Thats so cute and nice :)
Linhy said…
looks super good!!!
notyet100 said…
reminds me of my childhood days ;-)
Betsy said…
The buns look perfect, and I could actually smell them as I read the recipe. First the yeasty smell, then the fragrance of the done ones!
Betsy said…
Was telling a FB friend from Wales about these buns, and asked her what tutti frutti was. She only remembered that kind of ice cream from childhood. We both know of tutti frutti as chopped glace fruits -- is this correct? And is that available in the UK, as in a package? Thanks. B

Popular posts from this blog

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

1/2 cup rice
1 cup plain…