Passionfruit and chamomile buns

These dairy-free delights are perfect for a sweet morning tea snack.

  • 20 mins preparation
  • 55 mins cooking
  • 50 mins marinating
  • Makes 8
  • Print


Passionfruit and chamomile buns
  • 1 1/2 cup soy milk
  • 1/4 cup sugar
  • 3 chamomile tea bags
  • 7 gram sachet yeast
  • 3 1/2 cup bread flour
  • 1 teaspoon salt flakes
  • 2 whisked eggs
  • 1/3 cup icing sugar
  • pulp of 2 passionfruit
Passionfruit spread
  • 1/2 cup dairy-free spread
  • 1/4 cup demerara sugar
  • pulp of 1 passionfruit
  • tea from 1 chamomile teabag


Passionfruit and chamomile buns
  • 1
    Preheat oven to 160°C. Lightly grease an 8-cup oval casserole dish.
  • 2
    In a small saucepan, stir soy milk, sugar and tea bags on low until sugar dissolves. Set aside for 3-4 mins. Squeeze tea bags, discard. Stir yeast into warm milk mixture.
  • 3
    Sift bread flour and salt flakes into the bowl of an electric mixer. Add milk mixture and eggs, beating on low for 6-8 minutes until smooth. Transfer to a lightly oiled bowl. Set aside, covered, in a warm place for 30 minutes until doubled.
  • 4
    Meanwhile, to make the passionfruit spread; in a medium bowl, whisk dairy-free spread, sugar, passionfruit pulp and brewed chamomile tea.
  • 5
    Knead dough on a lightly floured surface until smooth. Quarter, then roll each into 0.5cm thick 16 x 24cm rectangle. Cover each with passionfruit spread. Roll each from short end to form logs. Cut each into 3.
  • 6
    Arrange buns cut side up in dish. Dot with remaining filling. Prove for 15-20 minutes. Bake for 45-50 minutes until cooked when tested - it will sound hollow when tapped. Drizzle with combined icing sugar and passionfruit pulp.


Milk mixture should be just warm when adding yeast - hot milk will kill it. This can also be baked in a 24cm round cake pan.

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