Sweet Moravian Buns
These sweet Moravian buns are amazing, with just the right amount of nuts and sweetness and a delicious crumble topping.
Result: 11
for the dough
  • 500g flour, plus extra for dusting
  • 100g icing sugar - I used fructose
  • 250mls warm milk
  • 75g butter, melted
  • 15g yeast
  • a pinch of salt
  • 1 egg yolk
for the streusel topping (crumble)
  • 20g flour
  • 2g ground cinnamon
  • 20g caster sugar - I used fructose
  • 20g butter, cubed
for the nut filling
  • 45g pistachio nuts, roughly chopped
for the jam filling
  • 27.5mls fruit jam
for the buns
  • 1 egg, beaten, for egg wash
for the dough
  1. Place the flour, sugar, milk, butter, yeast, salt and egg yolk into the bowl of a stand mixer
  2. Knead with the dough hook on low speed for about 10 minutes
  3. Cover with cling film and leave to prove until doubled in size
for the streusel topping
  1. Place the flour, cinnamon and sugar into a bowl and mix
  2. Add the butter and rub together until it resembles bread crumbs
for the cake
  1. Preheat the oven to 170° Celsius
  2. Once the dough has proved, turn it out onto a lightly floured surface
  3. Roll out to 2cm thick
  4. Cut using a glass or round dough cutter
  5. Roll out slightly
  6. Place 5mls nuts into the centre of each round
  7. Fold the edges up to make a parcel
  8. Shape into rounds
  9. Place the parcels onto a lined baking tray, seam side down
  10. Make a deep indentation in the middle of each parcel with your thumbs
  11. Brush the top with the egg wash
  12. Add 2.5mls jam to each indentation
  13. Sprinkle 5mls of the streusel on top of each cake
  14. Bake for 20 minutes
  15. Leave to cool slightly in the pan before separating
  16. Enjoy warm
Recipe by Lavender and Lime at https://tandysinclair.com/sweet-moravian-buns/