magen david buns

Magen David buns

Rich, fruity, spicy & delicious, each of these buns sports a magnificent Magen David on its golden, shiny top. Enjoy them warm, cold or toasted. (Parve)
Course Bread, Cake
Cuisine British, jewish
Keyword baking
Servings 12 buns
Calories 298kcal
Author Helen


  • 125 ml milk or non-dairy alternative e.g. soya milk (1/2 cup)
  • 125 ml hot but not boiling water (1/2 cup)
  • 2 tsp dried yeast 6g
  • 500 g plain flour (4 cups)
  • 75 g caster sugar (1/3 cup)
  • Pinch salt
  • 1 tsp mixed spice
  • 0.5 tsp ground cinnamon
  • 0.5 tsp vanilla extract
  • 60 g margarine or butter (1/4 cup)
  • 1 egg
  • 100 g dried fruit - I used a mixture of raisins and dried cranberries (2/3 cup)
  • Finely grated zest of an orange

For the magen davids

  • 50 g plain flour (3/8 cup)
  • 50 ml water (1/4 cup)

For the glaze

  • 1 tbsp honey
  • 1 tbsp hot water


  • 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 200C.
  • 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 200C 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.


Per bun (approx): 298 calories, 5g fat, 6g protein, 57g carbs