Description
These Christmas pudding buns are a delightful fusion of soft, tangzhong-enriched bread and a rich, festive filling made from leftover Christmas pudding, butter, and aromatic spices. Perfectly glazed with golden syrup, these buns bring a warm holiday spirit to your table in a soft, swirled bun form.
Ingredients
Scale
Dough
- 125ml whole milk
- 7g sachet fast-action dried yeast
- 350g strong white bread flour, plus extra for dusting
- 50g caster sugar
- 50g unsalted butter, softened and cut into cubes
- Neutral-tasting oil (such as sunflower), for proving
- 1 tsp salt
- 1 large egg
Tangzhong
- 20g strong white bread flour
- 60ml whole milk
- 30ml water
Filling
- 70–100g leftover Christmas pudding, crumbled
- 40g light brown soft sugar
- ½ tsp mixed spice
- 120g butter, softened
- 1 small orange, zested
- Large pinch of salt
Glaze
- 2 tbsp golden syrup
- 2 tsp boiling water
Instructions
- Make the Tangzhong: In a small saucepan, whisk together 20g flour, 60ml whole milk, and 30ml water over medium heat until the mixture thickens into a smooth paste. Remove from heat and allow it to cool to room temperature.
- Activate the Yeast: Warm 125ml of whole milk gently on the stove or in short microwave bursts until just warm (do not boil). Stir in the 7g dried yeast until fully combined.
- Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook, mix 350g flour, 50g caster sugar, and 1 tsp salt. With the mixer running, add 1 large egg, the cooled tangzhong, and the warm yeast-infused milk mixture. Knead for 2 minutes. Then add 50g softened butter bit by bit, kneading for an additional 7-8 minutes until the dough is soft, elastic, and slightly sticky.
- First Proof: Shape the dough into a ball and place it in a lightly oiled bowl. Cover and leave it to prove in a warm place for about 2 hours or until it has doubled in size. Alternatively, chill overnight for at least 12 hours to make the dough easier to handle.
- Prepare the Filling: In a bowl, combine the crumbled leftover Christmas pudding, 40g light brown sugar, ½ tsp mixed spice, 120g softened butter, the zest of 1 small orange, and a large pinch of salt. Beat the mixture until well combined and creamy.
- Roll Out the Dough: On a lightly floured surface, roll the dough into a 30 x 45cm rectangle. Evenly spread the prepared filling over the dough up to the edges.
- Form the Buns: Roll the dough lengthwise from the longest side to form a log, brushing off excess flour while rolling. Trim off uneven ends if desired. Using a sharp serrated knife, cut the log into 10-12 equal buns, sawing gently to avoid squashing the dough if at room temperature.
- Second Proof: Place the buns snugly inside a lined 20 x 30cm baking or roasting tin. Cover and leave to prove for 30-45 minutes in a warm place until doubled in size.
- Bake: Preheat the oven to 200°C (180°C fan, gas mark 6). Bake the buns for 25-30 minutes until they are deep brown and cooked through.
- Glaze and Cool: While the buns bake, mix 2 tbsp golden syrup with 2 tsp boiling water. When the buns come out of the oven, brush them liberally with the golden syrup glaze. Leave the buns to cool in the tin on a wire rack until just warm. Once completely cooled, store in an airtight container for up to three days.
Notes
- Chilling the dough overnight improves ease of handling and slicing.
- Use a serrated knife and gentle sawing motions to cut buns to avoid flattening the rolls.
- Leftover Christmas pudding provides a moist, flavorful filling but can be substituted with other dried fruit mixtures.
- These buns are best eaten fresh but can be reheated gently before serving.
- Ensure milk is warm, not hot, to preserve yeast activity.
- Prep Time: 30 minutes (excluding proofing and chilling time)
- Cook Time: 25-30 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: Christmas pudding buns, festive buns, leftover Christmas pudding recipe, sweet bread, holiday baking, tangzhong bread, holiday dessert buns
