A healthy take on Whole Wheat Tutti Frutti Buns that are everyones favourite. Eggless, Butterless and Refined Sugar Free. Enjoy childhood memories, guilt free!
Starting the week with one of my favourite bread since childhood. The Whole Wheat Tutti Frutti Buns. Growing up, eating bread in a South Indian household was a rare occasion. Given that we are very partial with our healthy breakfast choices of idlis, dosas and the likes. It is only when either of us i.e. me and my sister literally begged, Ma got these tutii frutti buns that were sold by Wibs Company back then (1980’s) in a pack of 2.
The buns were darn delicious, filled with tutti frutti. It was such fun to pluck out the tutti frutti bits from the bread and savour them. Nowadays, most Bakeries sell these breads but sadly, the quantity of tutti frutti has drastically reduced.
When I started baking breads at home some years ago, I made these tutti frutti buns and have been baking them since then, whenever we are looking for a change over the weekend. Over the years, due to our commitment towards healthy food choices, I have made numerous changes in the recipe.
Why are these Whole Wheat Tutti Frutti Buns a healthy bake?
- Maida or APF is replaced by Whole Wheat Flour
- Eggless
- No Refined Sugar
- No Butter
Result – Same old childhood memories of sweet buns, just a healthy take!
These Whole Wheat Tutti Frutti Buns stay fresh for a day at room temperature and 3 to 5 days in refrigerator. You can warm them in the microwave, slice and add some butter, dunk in hot chai or tea or simply enjoy it on its own. You may notice how soft these have turned out and are filled with tutti frutti, which is the best part of baking these buns at home. The joy of plucking out the tutti frutti from the bread is priceless!
These buns are not very sweet and we at home prefer the same. Also, I have kept the bun size very small and slightly flat to be able to slice if needed. I prefer making very small buns at home as they are good portion sizes to consume over a period of time. Narayan tends to go a wee bit crazy over these buns as he loves it with his evening chai. I packed couple of them so that he could enjoy at work too and he did mention it being soft.
For kids, this is a sheer treat in tiffin box, sliced and buttered or as an after school snack with some warm milk. It would give them the much needed energy boost for their busy schedule ahead. Since it is made with aata or whole wheat flour, you need not worry about the empty calories and the excessive sugar, which is replaced with honey here. No butter is added while baking or greasing, so you can be assured that it is not very heavy too for consumption. You can, however, serve it slightly warm with some butter and/or home made jam.
Taking this recipe to the #182DowntheMemoryLane hosted by Swaty this week, who blogs at Food Trails. These buns remind me immensely of my childhood. The need for occasional indulgences inspite of having a very strict budget at home, typical of any middle class family and coming a very long way to actually baking them at home with a healthy take. Life comes a full circle, doesn’t it?
Wanna bake these beauties at home and reminisce your childhood carefree days? Head over to the recipes, check the notes and follow the details to enjoy a healthy bake for the entire family.
Looking for some whole wheat sweet bakes for kids, do try the Whole Wheat Choco Chip Muffins.
Recipe for Whole Wheat Tutti Frutti Buns (Eggless, No Butter and Refined Sugar Free)
Prep Time 10 mins (doesn’t include proofing time)
Cook Time 20 mins (includes only baking time)
Passive Time 4 hours
1 cup is 250 ml
Makes 9 small buns as shown in the picture
Ingredients
- 1.5 cups of Whole Wheat Flour
- 2 tblsp Honey
- 1 tsp Instant Yeast
- 1/4 cup tutti frutti
- 125 ml Lukewarm Water + More as needed for kneading
- 1 tblsp of Olive Oil + 1 tsp for greasing
- 1 tblsp milk for brushing
Method
(1) In a bowl, add 125ml lukewarm water + honey and mix well. Add the instant yeast, mix again and close the bowl with a lid allowing the yeast to bloom.
(2) Meanwhile, sift the whole wheat flour (twice) in a large bowl and keep aside.
(3) After 10 odd minutes the yeast would have bloomed.
(4) Add the yeast mixture to the whole wheat flour and knead it into a dough.
(5) Use more lukewarm water to knead the dough. It should be slightly sticky.
(6) After kneading the dough into the bowl, place the dough on the kitchen counter, add 1/2 tblsp of olive oil and knead the bread for 5 minutes.
(7) Add another 1/2 tblsp of olive oil and knead the bread further for 4 to 5 minutes until the bread dough feels soft and springs to touch.
(8) Place this kneaded dough in a well greased bowl for proofing. Anywhere between 1 to 2 hours is a good proofing time.
(9) Once it proves (double the size), knock the dough by punching once or twice and knead lightly.
(10) Add the 1/4 cup of tutti fruitti and knead it lightly so that it mixes well.
(11) Make equal balls and place them in a well greased tray at a distance.
(12) Cover the tray with a damp cloth and allow the buns to further prove until the are double in size.
(13) Once proved, preheat the oven at 200 degrees for 10 minutes.
(14) Spray or brush some milk before they go into the oven for baking.
(15) Bake the buns at 200 degrees for 20 minutes.
(16) Once baked, brush a tsp of olive oil and Serve them warm with a cup of tea or coffee.
Recipe Notes
- Mumbai is extremely cold and pleasant currently so this whole process (proofing to baking) took me more than 4 hours. Bread depends largely on weather conditions and if it is warmer, the proofing happens in 45 minutes also. It is important to use your judgement while baking. Thumb Rule – Dough should be double in size.
- Instant yeast can directly be added to the flour and kneaded. Since I was using honey which needs to mix well with the flour and water while kneading, I opted for the process at Sr. No. 1 above.
- Allow time for the 1st proofing. Do not hurry, especially with whole wheat bakes. The longer the proofing time, the softer the bakes would turn out.
- You can also knead the dough and place it inside the fridge (container with tight lid preferred) and allow it to slowly rise or proof overnight. The next day, bring the dough to room temperature, knock the dough, knead and proceed with the other steps of adding tutti frutti etc.
- I have used Organic Whole Wheat Flour. I use the same flour for making rotis or parathas at home. No added gluten is used here.
- You can replace olive oil with soft butter for this recipe. It tastes very delicious too. I have however, aimed at a healthy recipe.
- You can use sugar instead of honey.
If you try this at home, please give me a shout out / Tag Me on any of my social media handles.
- Twitter – https://twitter.com/masalachilli
- Facebook Page – https://www.facebook.com/MasalachillibyVidyaNarayan/
- Pinterest – https://in.pinterest.com/masalachilli
- Instagram https://www.instagram.com/masalachilli_vidyanarayan/
Vidya Narayan
The Girl Next Door
11 Feb 2019I adore tutti frooti buns, and yours look just perfect! Love how you have made them as healthy as possible. 🙂 Superb share!
Vidya Narayan
13 Feb 2019Thank you so much Priya!
Batter Up With Sujata
12 Feb 2019Loved your picture Vidya. Specially books attracted me first. I love tutti fruity. Buns looks delish. Bookmaking it to try. Thanks for sharing.
Vidya Narayan
13 Feb 2019Thank you so much. The books are husband’s current read.
Kalyani
14 Feb 2019I love working with wholewehat as well, and yes although the VIBS quality is high (and loaded with chemicals I cant even pronouce) , I prefer homemade treats like this.. the childhood memory of pickign out the tutti frutti from the buns before eating is so familiar 🙂
Vidya Narayan
5 Mar 2019Thank you Kalyani
FoodTrails
16 Feb 2019These buns took me back in time, I and my sis adored these buns and also the sweet tutti frutti bread. I remember taking these in lunch box with some butter or kissan jam.You buns looks well baked with a perfect texture. Lovely share!!
Vidya Narayan
5 Mar 2019Oh Swaty the sheer pleasure of spreading jam on these buns is something I can imagine only 20 years back. It would take me months now to burn those calories. haha. Thanks a ton!
mayurisjikoni
16 Feb 2019Your description as to how you enjoyed these delicious buns is enough to make me drool. You are so right that these days quantity of dried fruits, tutti fruity etc in bakes is becoming less and less. Making buns with wholewheat is quite a challenge but definitely a healthier option.
Vidya Narayan
5 Mar 2019Thanks so much Mayuri. I love the maida buns way too much but as you get older, it is wise to stick to healthy choices, right?
themadscientistskitchen
17 Feb 2019Perfectly made. Difficult to believe that they are whole wheat n butterless. These buns take me down to the time when the webs company buns were an absolute treat.
How on earth do you take pictures n knead at the same time?
Vidya Narayan
5 Mar 2019Archana, thank you for noticing the kneading and taking pictures part. haha. It is extremely difficult I agree, especially with yeast sticking to your palms and the other hand trying to capture while in motion but with baking the step by step really helps viewers and readers to understand the texture of the bread in different stages.
Preethi Prasad
17 Feb 2019Loved your recipe to the T as it is so healthy .Can gorge on it guilt free. Your post has refreshed so many childhood memories.You are such a pro in baking.
Vidya Narayan
5 Mar 2019Preethi, not a pro! Just love experimenting. Loads of failed attempts have happened too but if there is one thing baking teaches us, its patience and persistence. Thank you so much for the encouragement.
Sujata Shukla
17 Feb 2019Breads like these would certainly leave fond memories in any mind! I remember the ones Modern Bakeries used to make, Fruit Bread. The slices were filled with pieces of tuti fruiti, and were delicious eaten just slightly warmed and did not need any spread to enhance their taste. Just home hungry and tired, from school, they were filling too. Im feeling nostalgic too, after reading your post!
Vidya Narayan
5 Mar 2019Modern Fruit Bread Slices were my favourite too but I was more partial towards the buns for the ease of dunking in the hot kaapi mug. Bakeries those days were quite a handful and these brands ensured we had our share of nostalgia.
Seema Doraiswamy Sriram
18 Feb 2019Cant believe it, egless, butterless, sugar free… cool you made my paradise. Keep some tea and those books like in your pic and I may become your slave.
Vidya Narayan
5 Mar 2019Haha .. Seema. Thanks so much
poonampagar
18 Feb 2019Homemade bakes are healthy as we can customise the recipe as per our choice. This whole wheat tutti frutti buns look hearty and I wish I could grab a couple from the screen itself. I love the photography and styling too !
Vidya Narayan
5 Mar 2019Absolutely can be customized if you plan to eat healthy and feed the family same too. Thanks Poonam so much! Appreciate the kind words.
Veena Krishnakumar
22 Feb 2019I think we all have done the picking of tutti frutti from buns and bread. I have childhood memories of doing it too. This whole wheat bake look very good Vidya and you have got such a lovely crumb .
Vidya Narayan
5 Mar 2019Thanks Veena. The crumb is what makes baking and being patient so worth it, right?
Sasmita Sahoo Samanta
24 Feb 2019Ahaaa tuttifrutti are always linked with childhood memories specially. The baked buns that too using whole wheat flour is quite a healthy option you have opted Vidya !!! Love the clicks too 🙂
Vidya Narayan
5 Mar 2019Thanks Sasmita.