Whole Wheat Tutti Frutti Buns (Eggless, No Butter and Refined Sugar Free)

No ratings yet

Whole Wheat Tutti Frutti Buns with step by step pics. Eggless, Butter free and Refined Sugar Free tutti frutti bread recipe.

Course Breakfast, Snack

Cuisine American, Indian

Keyword bakery style sweet buns recipe, Eggless bread recipes, tutti frutti buns, whole wheat bread recipes, Whole wheat tutti frutti bread

Prep Time 10

Cook Time 20

Dough proofing time 4

Total Time 4 30

Servings nos

1 1/2 cups Whole Wheat Flour 1 cup is 250 ml
2 tbsp Honey
1 tsp Instant Yeast
1/4 cup Tutti Frutti
125 ml Lukewarm Water for kneading + extra as required
Olive Oil (1 tbsp for kneading + extra as required to grease the bowl and baking tin) 1 tbsp is 15 ml
1 tbsp Milk read notes below

In a bowl, add 125 ml lukewarm water + honey and mix well.Add the instant yeast, mix again and close the bowl with a lid allowing the yeast to bloom.
Meanwhile, sift the whole wheat flour (twice) in a large bowl and keep aside.
After 10 odd minutes the yeast would have bloomed.
Add the yeast mixture to the whole wheat flour and knead it into a dough.
Use more lukewarm water to knead the dough. It should be slightly sticky.
After kneading the dough into the bowl, place the dough on the kitchen counter, add 1/2 tbsp of olive oil and knead the bread for 5 minutes.
Add another 1/2 tbsp of olive oil and knead the bread further for 4 to 5 minutes until the bread dough feels soft and springs to touch
Place this kneaded dough in a well greased bowl for proofing. Anywhere between 1 to 2 hours is a good proofing time.
Once it proves (double the size), knock the dough by punching once or twice and knead lightly.
Add the 1/4 cup of tutti fruitti and knead it lightly so that it mixes well.
Make equal balls and place them in a well greased tray at a distance.
Cover the tray with a damp cloth and allow the buns to further prove until the are double in size.
Once proved, preheat the oven at 200 degrees for 10 minutes.
Spray or brush some milk before they go into the oven for baking.
Bake the buns at 200 degrees for 20 minutes.
Once baked, brush a tsp of olive oil or butter and serve them warm with a cup of tea or coffee.

I tried this recipe during winters hence the proofing time is 4 hours. In summers, the time would be drastically reduced. 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.
Milk gives a good glaze so spraying or applying milk with brush on the buns just before baking is highly recommended.