Sultana Bun
Soft, golden, and irresistibly studded with plump sultanas, these Sultana Buns are the perfect treat for any occasion. This classic British recipe combines a lightly sweetened enriched dough with bursts of juicy dried fruit, creating buns that are tender, buttery, and delightfully aromatic. Perfect for afternoon tea or a cozy breakfast, these buns are baked to a golden perfection and finished with a glossy egg wash for an enticing finish. With just 20 minutes of prep time and simple kneading techniques, these homemade sultana buns are easier to make than you’d think, yet taste like they’ve come straight from a bakery. Serve them warm with a slather of butter, or enjoy them as they are—their soft texture and natural sweetness make them a truly delightful treat!
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Recipe Information
Ingredients
- 450 grams All-purpose flour
- 50 grams Caster sugar
- 75 grams Butter
- 7 grams Instant yeast
- 1 teaspoon Salt
- 250 milliliters Milk
- 1 large Egg
- 200 grams Sultanas
- 1 large Egg (for glazing)
- 1 tablespoon Water (for glazing)
Instructions
In a large bowl, combine the flour, caster sugar, instant yeast, and salt. Mix well to ensure the yeast and salt do not come into direct contact.
Rub the butter into the dry ingredients using your fingertips until the mixture resembles breadcrumbs.
Warm the milk slightly (just until lukewarm) and beat in the egg. Pour this mixture into the dry ingredients and combine to form a dough.
Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes until smooth and elastic.
Flatten the dough slightly and sprinkle the sultanas over it. Knead gently to distribute the sultanas evenly throughout the dough.
Place the dough in a lightly oiled bowl, cover with a damp towel or cling film, and let it rise in a warm place for about 1 hour, or until doubled in size.
Once risen, punch the dough down and divide it into 8 equal portions. Shape each portion into a bun and place them on a baking tray lined with parchment paper, leaving some space between each bun.
Cover the buns with a damp towel and let them rise for another 30-40 minutes until they have puffed up.
Preheat your oven to 200°C (390°F).
Beat the egg for glazing with 1 tablespoon of water and brush the tops of the buns evenly with the mixture for a shiny finish.
Bake the buns in the preheated oven for 20-25 minutes, or until golden brown and sounding hollow when tapped on the bottom.
Remove from the oven and transfer the buns to a wire rack to cool slightly before serving.
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 2644 mg | 115% | |
| Total Carbohydrate | 174.8 g | 64% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 131.6 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 476 mg | 37% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2094 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
