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Christmas Pudding Buns Recipe

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★★★★★

4.7 from 131 reviews

Delight in festive flavors with these Christmas pudding buns, featuring a soft, enriched dough swirled with crumbled leftover Christmas pudding, spiced butter, and orange zest. Perfectly tender and glazed with golden syrup, these buns offer a cozy holiday treat with a beautifully caramelized finish.

Ingredients

Scale

Dough and Tangzhong

  • 125ml whole milk
  • 7g sachet fast-action dried yeast
  • 350g strong white bread flour, plus extra for dusting
  • 50g caster sugar
  • 50g unsalted butter, softened and cut into cubes
  • Neutral-tasting oil (such as sunflower), for proving

Filling

  • 20g strong white bread flour
  • 60ml whole milk
  • 70–100g leftover Christmas pudding, crumbled
  • 40g light brown soft sugar
  • ½ tsp mixed spice
  • 120g butter, softened
  • 1 small orange, zested

Glaze

  • 2 tbsp golden syrup
  • 2 tsp boiling water

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together 20g strong white bread flour, 60ml whole milk, and 30ml water over medium heat until thickened into a smooth paste. Remove from heat and allow to cool to room temperature.
  2. Activate the yeast: Warm 125ml whole milk gently in a saucepan or microwave until just warm (not boiling). Stir in 7g fast-action dried yeast until fully dissolved.
  3. Prepare the dough: In the bowl of a stand mixer fitted with a dough hook, combine 350g strong white bread flour, 50g caster sugar, and 1 tsp salt. With the mixer running, add 1 egg, the cooled tangzhong, and the warm milk-yeast mixture. Knead for 2 minutes, then gradually add 50g softened unsalted butter in cubes. Continue kneading for 7-8 minutes until the dough is soft, elastic, and slightly sticky.
  4. First proofing: Shape the dough into a ball and place it in a lightly oiled bowl. Cover and leave to prove in a warm place for 2 hours or until doubled in size. Alternatively, cover and chill in the refrigerator for at least 12 hours for easier handling and cutting.
  5. Prepare the filling: In a bowl, combine the crumbled leftover Christmas pudding (70-100g), 40g light brown soft sugar, ½ tsp mixed spice, 120g softened butter, the zest of 1 small orange, and a large pinch of salt. Beat well to evenly combine.
  6. Shape the buns: On a lightly floured surface, roll out the risen dough to a 30 x 45cm rectangle. Spread the pudding filling evenly over the dough, reaching the edges. Starting from the longest side, roll the dough up tightly into a log, brushing off any excess flour as you roll. Trim off uneven ends if desired, then use a sharp serrated knife to cut the roll into 10-12 equal-sized buns, carefully sawing through to avoid squashing.
  7. Second proofing: Arrange the buns snugly into a 20 x 30cm baking tin lined with baking parchment. Cover and leave to prove in a warm spot for 30-45 minutes until doubled in size.
  8. Bake: Preheat the oven to 200°C (180°C fan/gas mark 6). Bake the buns for 25-30 minutes until deep brown and cooked through.
  9. Glaze and cool: While the buns bake, mix 2 tbsp golden syrup with 2 tsp boiling water. Brush the hot baked buns liberally with the golden syrup glaze. Leave the buns to cool in the tin on a wire rack until just warm. Once fully cooled, store in an airtight container for up to three days.

Notes

  • Chilling the dough overnight enhances flavor and makes it easier to handle.
  • Use strong white bread flour for best structure and rise.
  • Be gentle when cutting the buns to maintain their swirl and shape.
  • Leftover Christmas pudding gives these buns rich festive flavor; adjust quantity to taste.
  • Golden syrup glaze adds shine and sweetness but can be omitted if preferred.

Keywords: Christmas pudding buns, festive buns, holiday baking, leftover Christmas pudding recipe, sweet yeast buns

Find it online: https://cheflenacooks.com/christmas-pudding-buns-recipe/