Soft, fragrant buns layered with real vanilla — from bean to extract — finished with a lightly speckled vanilla icing.
Ingredients
For the Dough
- 1 Luna Vanilla bean, split and scraped
- 1 teaspoon Luna Vanilla paste
- 70g sugar
- 6g instant dry yeast (no need to activate separately)
- 4g salt
- 340g plain flour
- 85g unsalted butter
- 85g milk
- 170g plain Greek yogurt
- 30g candied orange peel
- 55g dried apricots, diced
- 55g dried cherries, diced
- ¼ teaspoon ground cinnamon
- Pinch ground coriander
- Pinch allspice
- Pinch grated nutmeg
For the Egg Wash
- 1 egg yolk
- 1½ teaspoons cream
For the Vanilla Icing
- 115g icing sugar
- Pinch salt
- 1 tablespoon cream
- 1 teaspoon Luna Vanilla extract
- ¼ teaspoon Luna Vanilla paste (optional, for visible specks)
Method
1. Infuse the vanilla
In the bowl of a stand mixer, rub together:
- sugar
- vanilla bean seeds
- vanilla paste
Until fragrant and evenly combined.
This step helps distribute the vanilla flavour throughout the dough.
2. Make the dough
Add yeast, salt, and flour to the bowl and mix briefly.
In a small saucepan, gently melt the butter. Remove from heat and stir in the milk and Greek yogurt.
Pour the warm mixture into the dry ingredients and mix until a rough dough forms.
3. Knead
Using a dough hook, knead on low speed until a soft dough forms. Continue kneading for 8–10 minutes until smooth and elastic.
The dough will be soft and slightly sticky — this is expected.
Avoid adding extra flour too early. Allow the dough to fully knead and develop first.
4. Add fruit and spice
Add the candied peel, dried fruit, cinnamon, and spices.
Mix gently on low speed until evenly incorporated.
5. First rise
Shape the dough into a ball and leave to rise, covered, at room temperature.
Allow to rise until roughly doubled in size (about 1 to 1½ hours, depending on room temperature).
6. Shape the buns
Line a baking tray with baking paper.
Divide the dough into 12–15 equal portions and roll into smooth balls. Arrange in the tray with a little space between each.
Cover loosely and allow to rise again until noticeably puffed (about 1 to 1½ hours).
7. Bake
Preheat oven to 180°C.
Mix the egg yolk and cream, then gently brush over each bun.
Bake for 30–35 minutes, until golden brown and cooked through.
Allow to cool slightly in the tray.
8. Make the vanilla icing
In a bowl, mix:
- icing sugar
- salt
- cream
- Luna Vanilla extract
- Luna Vanilla paste (if using)
Stir until smooth and pipeable. Add a few drops of water if needed.
These buns are finished with a soft vanilla icing rather than a traditional flour cross.
9. Finish
Pipe crosses over the warm buns.
Serve fresh, while soft and fragrant.
Optional Vanilla Finish (Recommended)
For extra depth, lightly brush the warm buns with:
- a splash of milk
- a few drops of Luna Vanilla extract
This adds a subtle aroma and soft sheen.
0 comments