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Pear breakfast buns recipe

Pear breakfast buns recipe

10 ratings

Juicy Conference pears add a delicious sweetness to these soft and fluffy breakfasts buns complimenting their nutty and apricot centre. Pull them apart and enjoy them still warm, fresh from the oven. See method

  • Serves 8
  • 30 mins to prepare and 30 mins to cook, plus rising and proving
  • 436 calories / serving
  • Healthy
  • Vegetarian


  • 475g white bread flour, plus extra for kneading and rolling
  • 20g caster sugar
  • 1 tsp fast action dried yeast
  • 50g unsalted butter
  • 200ml semi-skimmed milk
  • 1 egg, beaten

For the filling

  • 20g unsalted butter, softened
  • 60g light brown sugar
  • 1 tsp ground cinnamon
  • 1 Conference pear, peeled, cored and diced
  • 100g walnuts, finely chopped
  • 2 tbsp apricot jam
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    6g 30%
  • Sugars

    18g 20%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 63.7g Protein 9.4g Fibre 3.3g


  1. Mix the flour and 1 tsp salt in a large bowl. Make a well in the centre and add the sugar and yeast. Melt the butter in a pan with the milk; pour into the well with the egg. Mix with a knife to form a dough, then knead on a floured surface for 10 mins, or until smooth and springy. Put in a lightly oiled bowl, cover with oiled clingfilm and leave in a warm place for 2-3 hrs, until doubled in size.
  2. Lightly grease a 23cm springform tin. Roll the dough out on a lightly floured surface into a 1cm thick rectangle roughly 25cm x 35cm.
  3. To make the filling, spread the butter over the dough and top with the sugar, cinnamon, pear and walnuts. Roll the dough up into a tight cylinder, from one of the long sides. Trim the ends, cut into 8 slices, and arrange 7 around the edge of the tin and 1 in the middle. Cover with oiled clingfilm and leave in a warm place for up to 1 hr until doubled in size.
  4. Meanwhile, preheat the oven to gas 5, 190°C, fan 170°C. Bake the buns on a baking tray for 25 mins. Melt the jam in a pan with 1 tsp water, then brush over the buns. Serve warm.

Top tip: Turn out the buns while they're still warm to prevent them from sticking to the tin.

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