Magen David Buns

These Magen David Buns are rich, fruity, spicy and delicious, and each one sports a magnificent Magen David on its golden, shiny top. 

If you have a stand mixer, these are trivial to make, although as with any yeasted baked food, there’s a bit of sitting around waiting for them to rise. The hardest bit is piping on the Magen Davids, but even that’s not too tricky once you get your hand in. Practise a couple on a plate before you start on the buns, and all will be fine. 

These buns are wonderful hot from the oven, or warm with butter. Or cold. Or split and toasted and spread with butter and honey. Oh yum. To be honest, you can put just about anything on them, they’ll still be delicious.

I made my hot Magen David buns parve, but you can easily substitute butter and milk for the margarine and soy milk. It’s never going to hurt, is it?

Magen David Buns

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

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Servings

12 Servings

1x2x3x

Ingredients

• 1/2 cup milk or non-dairy alternative e.g. soya milk
• 1/2 cup hot not boiling water
• 2 teaspoons dried yeast
• 1 1/2 cups plain flour
• 1/3 cup caster sugar
• Pinch salt
• 1 teaspoon mixed spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 cup margarine or butter
• 1 egg
• 1/2 cup dried fruit – I used a mixture of raisins and dried cranberries
• Finely grated zest of an orange
• 1/3 cup plain flour
• 1/4 cup water
• 1 tablespoon honey
• 1 tablespoon hot water

Instructions

• Combine the milk and hot water in a jug. The liquid should be hand-hot – test this by sticking your finger in it! Once it is at the right temperature, add the yeast and whisk in to dissolve. Set aside.
• In the bowl of a stand mixer, fitted with a dough hook, combine the flour, sugar, salt, mixed spice and cinnamon. Once the yeast/milk mixture is foamy, add to the bowl and set the motor running a low speed to combine. Add the vanilla, margarine/butter and egg, and continue to mix until a dough is formed.
• After about five minutes, add the dried fruit and orange zest. Continue to mix for a further five minutes, until the dough is smooth and silky. It may still be a little sticky.
• Turn out the dough onto a floured surface and knead for a minute or two by hand to ensure that the fruit is evenly distributed throughout the dough. Return to the bowl, cover with plastic wrap or a tea towel, and leave in a warm place for about an hour, or until doubled in size.
• Knock back the dough and knead very briefly. Line a baking sheet with greaseproof paper.
• Divide into 12 equal pieces and form each one into a round bun. Place the buns onto the lined baking sheet, leaving space for them to rise. Cover again and leave to rise for a further 30-40 minutes.
• Preheat the oven to 400°F (200°C).
• To make the magen davids, mix the flour and water together to give a thick but runny paste. Spoon into a zip-lock bag or greaseproof icing bag, and snip a tiny hole in one corner.
• Carefully pipe a magen david onto the top of each bun.
• Bake the buns at 400°F (200°C) for 15 minutes, until risen and golden brown.
• Just before the buns are cooked, mix together the honey and hot water to make the glaze.
• Remove the buns from the oven, and quickly brush the glaze all over them.
• Allow the buns to cool on a wire rack, then serve them warm, cold, or toasted, with plenty of butter.
• Posted with permission from Family Friendls Foods.