The best part of these buns is the sesame filling. I had planned to fill them with poppy seeds but I was multitasking that morning, so I grabbed the wrong jar and didn’t notice until I sat down to taste them. The black sesame seeds tasted great so I would make this again and again. Have a pleasant week!
Sesame Filled Buchty (Sweet Buns)
Ingredients
- 1 quantity Buchty dough
- 50g (2oz) melted butter, for dipping and glazing
Ingredients For the filling
- 60g (2oz) sesame seeds
- 30g (2 tablespoons) butter
- 50g (¼ cup) fine sugar
- 40g (¼cup) raisins (Thompson raisins), finely chopped
- 25g (¼ cup) ground almonds (almond flour)
- 30g (¼ cup) finely chopped soft dried apricots
- ½ teaspoon (2.5ml) ground cinnamon
Instructions
- Line the base of a12-inch (30cm) round or 9-inch (23cm) square pan with parchment and grease the sides with butter. If you have loose-bottomed tin, use it.
- Make the filling: pour boiling water over the sesame seeds, then set aside to cool. Drain thoroughly in a fine sieve. Melt the butter in a small pan, add the sesame seeds and cook, stirring for 1-2 minutes. Remove from the heat and stir in the sugar, raisins, ground almonds, apricots and cinnamon. Set aside to cool.
- Make the Buchty dough: Make the Basic Buchty Dough, shape into a ball and place in a lightly oiled bowl. Set aside to rise for 1½ hours. (the dough weighs about 835g (1.8 pounds).
- Fill the buns: Turn the risen dough onto the countertop and divide into 16 equal pieces (about 52g/1.8oz). Form each piece into a ball and either flatten it with the palm of your hands or roll it with a rolling pin into a small round. Place about 1 tablespoon of filling in the centre and then gather the edges together to enclose the filling (make sure you seal tightly). Dunk each piece of filled dough into the melted butter then place it seam side down, into the prepared pan. Repeat the procedure for the remaining 15 pieces then set aside in a warm place to rise for 50-60 minutes or until doubled in size.
- Bake the buns: brush each risen bun with the extra melted butter and sprinkle with some sesame seeds. Bake in the prepared oven for 25-20 minutes or until cooked through and golden on top. Set aside for 5 minutes before turning onto the wire rack to cool. Serve warm.
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Step By Step Photos
Make the: Make the Basic Buchty dough, shape into a ball and place in a lightly oiled bowl. Set aside to rise for 1½ hours. (the dough weighs about 835g (1.8 pounds).
Fill the buns: Turn the risen dough onto the countertop and divide into 16 equal pieces (about 52g/1.8oz). Form each piece into a ball and either flatten it with the palm of your hands or roll it with a rolling pin into a small round. Place about 1 tablespoon of filling in the centre
and then gather the edges together to enclose the filling (make sure you seal tightly). Dunk each piece of filled dough into the melted butter
then place it seam side down, into the prepared pan. Repeat the procedure for the remaining 15 pieces then set aside in a warm place to rise for 50-60 minutes or until doubled in size. Brush each risen dough with the extra melted butter and sprinkle with the extra sesame seeds.
Bake in the prepared oven for 25-20 minutes or until cooked through and golden on top. Set aside for 5 minutes before turning onto the wire rack to cool. Serve warm.
myfavouritepastime.com
My Favourite Pastime 
These look fantastic.
Thank you
Liz
Perfect texture and nice filling 👍
Thank you
Liz