Tutti Frutti Buns

These Tutti Frutti buns are an ode to our Irani Cafe visits to eat the utterly yummy bun maska. Since we can’t step out during the lockdown, why not bake bread at home. The best part is the variety of that can be made – plain, savoury and dessert! Here’s my rendition of a sweet bun that we all relished since childhood.


  • Makes 12-15 Buns
  • 375 Gms Refined Flour (unbleached preferred)
  • 2 Eggs (room temperature)
  • 4 Tbsp Sugar
  • 1 Tsp Salt
  • 15 Gms Dry Active Yeast
  • 75 Gms Butter
  • 20 Gms Vegetable Oil
  • 1 Cup Luke Warm Milk
  • Tutti Frutti (as much one likes)


Prep: 45 minutes
Cooking: 30 minutes

  1. Sieve the flour, make a well in between add measured sugar, yeast, milk. Add salt, one egg and knead to a soft dough. Once it comes together, add butter, oil and tutti frutti. Knead for a good 10 minutes and then wrap the dough in a wet muslin cloth. Allow it to proof for 1 hour or till it doubles in size.
  2. Punch out the air and divide the dough into equal portions (if you have a weighing scale – weigh to make sure each round ball is 65 grams).
  3. Make balls, press them gently, place on a baking tray, apply egg wash (whisk one egg). 
  4. Bake at 180 degrees for 20 minutes or till done.