- Combine lukewarm water and honey in a bowl. Add instant yeast, mix well, and let it bloom for 5-10 minutes.
- Sift whole wheat flour once in a large bowl.
- Add yeast mixture to flour and knead into a slightly sticky dough, adding more lukewarm water, 1 tablespoon at a time, as needed.
- Knead dough on a lightly oiled counter with 1 tablespoon olive oil for 5 minutes. Add remaining 1 tablespoon oil and knead for 4-5 minutes until smooth and elastic.
- Place dough in a greased bowl, turning to coat, cover, and proof for 1-2 hours, or until doubled in size.
- Punch down dough, add tutti frutti, and knead gently to distribute evenly.
- Divide dough into 9 equal portions, shape into balls, place in a greased baking tray, cover with a damp cloth, and proof again for 30-45 minutes, or until doubled.
- Preheat oven to 180°C (350°F). Brush buns with milk before baking.
- Bake for 18-20 minutes, or until golden brown. Brush with melted butter or olive oil after baking. Serve warm.
- Calories:220 kcal25%
- Energy:920 kJ22%
- Protein:6 g28%
- Carbohydrates:40 mg40%
- Sugar:10 mg8%
- Salt:150 g25%
- Fat:5 g20%
Last Updated on 4 months by Neha Deshmukh
Whole Wheat Tutti Frutti Buns Recipe – Easy Indian-Style Baking
Introduction
Oh, these buns! They just remind me of childhood. Every Christmas, my mom would bake a batch, and the whole house would smell incredible. These aren’t your average buns, though. We’re making them with whole wheat flour and a generous helping of tutti frutti – a little bit of Indian baking magic! They’re soft, slightly sweet, and perfect with a cup of chai. I’m so excited to share this recipe with you.
Why You’ll Love This Recipe
These Whole Wheat Tutti Frutti Buns are a delightful treat for any time of year. They’re a little healthier thanks to the whole wheat, but still wonderfully soft and flavorful. Plus, the tutti frutti adds a burst of color and a unique, slightly tangy sweetness that you just won’t find in regular buns. They’re surprisingly easy to make, even if you’re not a seasoned baker!
Ingredients
Here’s what you’ll need to whip up a batch of these beauties:
- 1 ½ cups (195g) Whole Wheat Flour
- 2 tbsp (30ml) Honey
- 1 tsp (3g) Instant Yeast
- ¼ cup (30g) Tutti Frutti
- 125ml Lukewarm Water
- 1 tbsp (15ml) Olive Oil
- 1 tbsp (15ml) Milk
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference.
Whole Wheat Flour: Benefits and Choosing the Right Kind
Whole wheat flour adds a lovely nutty flavor and a boost of fiber. I prefer using fine whole wheat flour for a softer texture. You can find it at most supermarkets.
Honey: Natural Sweetener and Flavor Enhancer
Honey not only sweetens the buns but also helps with the yeast activation and adds a beautiful golden color. You can use any type of honey you like – wildflower, clover, even a darker buckwheat honey for a more robust flavor!
Instant Yeast: Quick and Reliable Rising
Instant yeast is my go-to because it doesn’t need to be proofed separately (though we do give it a little bloom in this recipe, just to be sure!). If you’re new to baking, this is a great place to start.
Tutti Frutti: A Classic Indian Baking Addition – Regional Variations & Where to Find It
Tutti frutti is a colorful mix of candied fruits, and it’s everywhere in Indian baking. You can usually find it in Indian grocery stores, or online. Sometimes, the mix varies slightly depending on the region – some have more papaya, others more mixed peel.
Olive Oil: For Flavor and Texture
Olive oil adds a subtle fruity flavor and helps create a soft, tender crumb. Don’t worry, you won’t taste a strong olive oil flavor!
Lukewarm Water: The Importance of Temperature
Lukewarm water (around 105-115°F or 40-46°C) is crucial for activating the yeast. Too hot, and you’ll kill the yeast. Too cold, and it won’t activate properly.
Step-By-Step Instructions
Alright, let’s get baking!
- First, in a bowl, combine the lukewarm water and honey. Sprinkle in the instant yeast and give it a good mix. Let this sit for about 10 minutes, until it gets foamy – that means the yeast is happy and active!
- In a large bowl, sift the whole wheat flour twice. This helps to make the buns lighter.
- Pour the yeast mixture into the flour and start kneading. It will be a little sticky at first, so add a little more lukewarm water, a tablespoon at a time, until it comes together.
- Now, onto the counter! Add 1 tbsp of olive oil and knead the dough for about 5 minutes. Then, add the remaining olive oil and knead for another 4-5 minutes, until the dough is soft and smooth. It should still be slightly sticky, but not overly so.
- Place the dough in a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap or a damp cloth and let it proof in a warm place for 1-2 hours, or until it has doubled in size.
- Once doubled, gently punch down the dough to release the air. Add the tutti frutti and knead gently to distribute it evenly throughout the dough.
- Divide the dough into 9 equal balls. Place them in a greased baking tray, leaving a little space between each one. Cover with a damp cloth and let them proof again for about 30-45 minutes, until doubled.
- Preheat your oven to 200°C (392°F). Brush the tops of the buns with milk.
- Bake for 20 minutes, or until golden brown. Once out of the oven, brush with a little olive oil for extra shine and softness. Serve warm!
Expert Tips
A few little things I’ve learned over the years…
Kneading Techniques for Soft Buns
Don’t be afraid to really get in there with the kneading! It develops the gluten, which gives the buns their structure and chewiness.
Proofing: Achieving the Perfect Rise
A warm, draft-free spot is key for proofing. I like to turn on my oven to the lowest setting for a few minutes, then turn it off and place the bowl inside.
Working with Whole Wheat Dough
Whole wheat dough can be a little drier than all-purpose flour dough. Don’t be afraid to add a little extra water if needed.
Variations
Want to switch things up? Here are a few ideas:
Vegan Tutti Frutti Buns
Simply substitute the honey with maple syrup or agave nectar.
Gluten-Free Tutti Frutti Buns (Using a Gluten-Free Flour Blend)
Use a good quality gluten-free flour blend designed for baking. You might need to add a little xanthan gum to help with binding.
Spice Level Adjustment: Adding a Hint of Cardamom or Cinnamon
A pinch of cardamom or cinnamon to the dough adds a lovely warmth. My grandmother always added a tiny bit of nutmeg!
Festival Adaptations: Christmas & New Year Buns
These are perfect for Christmas and New Year! You can add a little orange zest to the dough for a festive touch.
Serving Suggestions
These buns are delicious on their own, but they’re even better with…
- A warm cup of chai
- A dollop of butter
- A sprinkle of powdered sugar
Storage Instructions
These buns are best enjoyed fresh, but you can store them for a few days.
FAQs
Let’s answer some common questions!
What is the best way to store leftover buns?
Store them in an airtight container at room temperature for up to 3 days, or in the freezer for up to a month.
Can I make these buns ahead of time?
You can prepare the dough up to the first proofing stage and store it in the refrigerator overnight. Just bring it to room temperature before continuing with the recipe.
Can I use active dry yeast instead of instant yeast?
Yes, you can! You’ll need to proof the active dry yeast in warm water with a pinch of sugar for about 5-10 minutes before adding it to the flour.
What can I substitute for tutti frutti if I can’t find it?
You can use a mix of candied cherries, orange peel, and raisins.
How can I tell if the buns are fully baked?
The buns should be golden brown and sound hollow when tapped on the bottom.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
