There are few baking projects as rewarding as creating a batch of these Prune-Stuffed Crumble Buns. This recipe is a delightful fusion of textures and flavors, combining a soft, enriched yeast dough with a sweet and tangy fruit filling and a crunchy, buttery topping. The buns are a testament to the fact that some of the most memorable culinary experiences are born from simple, wholesome ingredients and a little bit of patience. Each bun offers a journey of flavors, beginning with the delicate, slightly sweet bread, which gives way to the deep, caramel-like richness of the prune filling, all of it crowned by a perfectly crisp and nutty crumble. The aroma that fills your home as these buns bake is enough to create a sense of pure comfort and warmth. This recipe is a beautiful example of how a few key ingredients can be transformed into a masterpiece, making it a perfect choice for a special weekend breakfast, a festive holiday treat, or simply a well-deserved indulgence. Its unique flavor profile makes it a standout from other baked goods, offering a sophisticated and satisfying experience that will leave a lasting impression.

 

Full Recipe

Ingredients

For the Dough

• 500-550 g (4.5 cups) wheat flour
• 100-150 g (½ – ⅔ cup) Greek yogurt or sour cream
• 13 g (1/2 oz) fresh yeast
• 1 egg
• 2 tablespoons sugar
• 5-6 g (1 teaspoon) salt
• 250 ml (1 cup) warm milk
• 50 g (1.5 oz) butter, softened

For the Prune Filling

• 200 g (approx. 7 oz) prunes, finely chopped
• 50 g (approx. 1.75 oz) brown sugar
• 1 teaspoon cinnamon
• 1-2 tablespoons water

For the Crumble Topping

• 3 tablespoons wheat flour
• 4 tablespoons sugar
• 50 g (1.5 oz) butter, chilled and cubed
• Chopped almonds

For the Egg Wash

• 1 egg
• 1 tablespoon milk

 

Cooking Directions

1. Prepare the Dough: In a small bowl, dissolve the fresh yeast and sugar in the warm milk. Let it sit for about 5-10 minutes until a foamy layer forms on top. In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture, along with the softened butter, Greek yogurt, and the egg. Knead the dough for 10-15 minutes by hand or with a stand mixer on medium speed until it is smooth, soft, and no longer sticky. Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm, draft-free place for 50-60 minutes, or until it has roughly doubled in size.
2. Make the Prune Filling: While the dough is rising, prepare the prune filling. In a small saucepan, combine the finely chopped prunes, brown sugar, cinnamon, and 1-2 tablespoons of water. Cook over low heat for about 5-7 minutes, stirring occasionally, until the mixture has thickened slightly into a jam-like consistency. Remove from the heat and let the filling cool completely.
3. Prepare the Crumble: In a separate small bowl, prepare the crumble topping. Combine the flour and sugar. Cut the chilled butter into small cubes and, using your fingertips, rub it into the flour and sugar until a coarse, crumbly mixture forms. Stir in the chopped almonds.
4. Assemble the Buns: Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface and divide it into 10-12 equal pieces. Roll each piece into a flat circle. Place a spoonful of the cooled prune filling in the center of each circle. Fold the edges of the dough over the filling and pinch them together to form a sealed bun. Place the buns seam-side down on a parchment-lined baking sheet.
5. Final Rise and Bake: Preheat your oven to 180 °C (356 °F). Cover the buns with a clean towel and let them rise for a second time for about 20-30 minutes. In a small bowl, whisk the egg and milk together to create an egg wash. Brush the tops of the buns with the egg wash and sprinkle generously with the prepared crumble topping. Bake for 25–30 minutes, or until they are golden brown and cooked through.
6. Cool and Serve: Allow the buns to cool on a wire rack for a few minutes before serving. The warmth of the bread and the melted filling are a perfect combination.

 

Nutrients

• Calories per serving: (Varies based on portion size and ingredients)
• Protein: (Varies)
• Fat: (Varies)
• Carbohydrates: (Varies)
• Fiber: (Varies)
• Sodium: (Varies)

 

Why You’ll Love This Recipe

You will absolutely love this Prune-Stuffed Crumble Buns recipe because it is a masterful blend of comforting tradition and unique, delicious flavor. Unlike many overly sweet baked goods, these buns offer a complex taste profile where the deep, earthy sweetness of the prunes is perfectly balanced by the tangy notes of the yogurt-enriched dough. The star of the show, however, is the incredible texture. The dough is unbelievably soft and fluffy, a result of the fresh yeast and the moistening agents like yogurt and butter. This tender interior is contrasted by the delightful crunch of the almond crumble topping, which adds a nutty, buttery dimension to every bite. This is a recipe that not only yields a delicious result but also provides a deeply satisfying baking experience. It’s perfect for a weekend baking project and is guaranteed to impress anyone who tries it.

 

The Origins and Inspiration Behind the Dish

The tradition of stuffed breads and buns is a hallmark of many cultures, particularly in Eastern European and Central European baking. Prune filling, in particular, is a classic flavor in these regions, where it is often used in pastries, cakes, and even savory dishes. This recipe takes inspiration from these rich traditions, combining a soft, yeasted dough that is characteristic of many European buns with a fruit filling that has been a staple for generations. The use of Greek yogurt or sour cream in the dough is a common technique to add moisture and a slight tang, a practice prevalent in many Slavic and Balkan recipes. The crumble topping adds a layer of texture and sweetness that is reminiscent of German streusel, creating a beautiful fusion of different baking styles. This dish is a celebration of these time-honored techniques, bringing together the best of old-world baking to create a modern, irresistible treat.

 

Ingredient Spotlight

Every ingredient in this recipe plays a vital role in creating the perfect prune bun. For the dough, the fresh yeast is the key leavening agent, giving the buns their soft, airy texture. Greek yogurt or sour cream is a crucial addition that not only adds moisture but also a slight acidity that tenderizes the dough and contributes to a beautiful, soft crumb. The prunes are the star of the filling, offering a deep, natural sweetness and a satisfyingly chewy texture. Combining them with brown sugar and cinnamon creates a rich, jam-like filling that is both comforting and flavorful. The crumble topping is where the magic of texture happens. The cold, cubed butter is rubbed into the flour and sugar to create a classic streusel, and the addition of chopped almonds adds a perfect, nutty crunch that provides a brilliant contrast to the soft bread and filling.

 

Storage and Reheating Tips

These Prune-Stuffed Crumble Buns are best enjoyed fresh out of the oven, but they also store and reheat well. To store them, allow the buns to cool completely on a wire rack before placing them in an airtight container at room temperature. They will stay fresh for up to 3 days. For longer storage, you can freeze the baked and cooled buns for up to 3 months. To freeze, wrap them individually in plastic wrap and then place them in a freezer-safe bag. When you are ready to enjoy one, you can reheat it in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until it is warmed through and the crumble topping is crisp again. This is the best method to restore their original texture. A quick zap in the microwave can also work, but it may make the bread a little softer and the topping less crunchy.

 

Pairing Recommendations

These Prune-Stuffed Crumble Buns are a complete and satisfying treat on their own, but they also pair beautifully with a variety of beverages. For a classic pairing, a warm cup of coffee or a glass of cold milk is the perfect accompaniment. The bitterness of the coffee or the creaminess of the milk provides a wonderful contrast to the sweet, fruity flavor of the buns. A simple cup of black tea would also be an excellent choice, as the subtle tannins would cut through the richness of the butter and the crumble. As a part of a larger breakfast or brunch spread, these buns would be a perfect addition alongside other items like a fruit salad, scrambled eggs, or a selection of cheeses.

 

Health Benefits

While these buns are a delicious indulgence, they do offer some surprising health benefits. The prunes are an excellent source of dietary fiber, which is essential for digestive health. They also contain antioxidants and a variety of vitamins and minerals, including Vitamin K and potassium. The Greek yogurt in the dough adds a dose of protein and calcium, making these buns more substantial and nutritious than those made with just milk. By making them at home, you have complete control over the ingredients, allowing you to use whole-wheat flour for an added boost of fiber or to use less sugar if you prefer. Enjoyed in moderation, these Prune-Stuffed Crumble Buns can be a delicious and wholesome part of a balanced diet.

 

Conclusion

In conclusion, this recipe for Prune-Stuffed Crumble Buns is a true culinary treasure that deserves a spot in every baker’s repertoire. It is a dish that masterfully blends a soft, tender dough with a sweet and tangy prune filling and a crunchy, buttery crumble topping. The perfect harmony of textures and flavors makes this bun a delightful experience from the first bite to the last. It is a testament to the idea that some of the most profound culinary experiences are born from simple, wholesome ingredients and a touch of home baking magic. This recipe is more than just a set of instructions; it is an invitation to create, to share, and to savor the simple pleasures of a perfectly baked, delicious treat.