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Activate Yeast:
In a small bowl, mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until it looks foamy.
Make the Dough:
In a large bowl, mix flour and salt.
Add the yeast mixture, egg, and softened butter.
Mix and knead for 8–10 minutes (or use a stand mixer) until dough is smooth and elastic.
Cover and let rise in a warm spot for 1 hour, or until doubled.
Shape the Buns:
Punch down the dough and divide into 8–10 equal pieces.
Flatten each piece into a small disk.
Add a spoonful of jam in the center. Be careful not to overfill!
Pinch the dough around the jam to seal it like a little pouch.
Place seam side down on a lined baking tray. Let rest 20–30 minutes.
Bake:
Preheat oven to 375°F (190°C).
Brush buns with beaten egg.
Bake for 15–18 minutes until golden brown and puffed.
Optional Finishes:
Dust with powdered sugar once cooled.
OR brush with melted butter and sprinkle with a little sugar while still warm for a shiny, sweet crust.
💡 Pro Tips:
Make them extra: use cream cheese + jam for a cheesecake twist.
Store extras in an airtight container — they reheat like a dream.
Great with a side of clotted cream or a drizzle of honey.
Want a version with a sweet dough (like a brioche vibe)? Or maybe you’re thinking of shaping them differently — like twisted rolls or little knots? I'm here for the jam-bun journey.
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