Sweet buns filled with Candied Fruit jam and cream



  • Active dry yeast
  • Warm water
  • Granulated sugar
  • All-purpose flour
  • Salt
  • Egg
  • Whole fresh milk, warm
  • Butter unsalted, melted


  • Candied fruits
  • Sugar
  • Brandy or Rum
  • Vanilla flavor
  • Heavy cream
  • Sugar
  • Powdered sugar for dusting



Combine yeast, warm water, and ½ teaspoon of sugar to bowl. Stir and let sit until the yeast starts to foam.

In a large bowl, add warm milk and melted butter. Stir well.

Add flour, ⅓ cup sugar, and salt and mix.

Add in the egg and mix on low speed. Continue with the milk- butter mixture.

Knead the dough for 8 minutes. Place it dough in a greased bowl and cover with plastic. Let it rise for 1½ hours.

Place the candied fruits in a wide pan. Add sugar, brandy and vanilla. Cook for 10 minutes. Let them cool completely. Transfer into a blender and blend until it turns into jam.

Place jam in piping bag with a round tip.

Deflate the risen dough and cut into 12 equal portions. Shape the buns and place them on a paper lined baking tray.

Cover and let them rise for 30 minutes.

Bake in preheated oven at 180°C / 350°F for 20 minutes.

Remove from oven and let cool completely.

Beat heavy cream and sugar on medium high until stiff peaks form. Place into a piping bag with a large star tip.

Slice the buns vertically but not all the way through.

Pipe a stripe of jam into bottom of slice buns. Then pipe whipped cream on top. Finish with another piping of jam on top.

Dust the tops with powdered sugar.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

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