Jam Filled Yeast Buns (Buhtle)
Nothing can make my day better than these warm, incredibly soft jam filled yeast buns. This post has all the little tips and tricks that will help you become a pro in making these from scratch.
Equipment
- baking pan 30x23 cm
Ingredients
DOUGH
- 500 g all-purpose flour
- 250 ml milk fresh, full fat
- 21 g fresh yeast or 7 g active dry yeast
- 70 g sugar
- 70 ml sunflower oil
- 1 egg
- 1 egg yolk
- ⅓ teaspoon salt
- ½ teaspoon bourbon vanilla powder
- freshly grated lemon zest from organic lemon
FILLING
- thicker jam of your choice plum, apricot, rosehip...
EGGWASH
- 1 egg
SERVING
- icing sugar
Instructions
- First, prepare all the ingredients you'll need. Take 50 ml from the prepared amount of milk and mix it with 1 tablespoon of sugar and crumbled fresh yeast. Stir everything until the yeast dissolves. The milk should be lukewarm. Cover and wait 10-15 min for the yeast to rise.
- Sift the flour into the bowl of a standing mixer. Add sugar, vanilla, and salt, and then the wet ingredients: egg, egg yolk, activated yeast, lemon zest, remaining milk, and oil. Start the kneading process at a lower speed and gradually increase it a bit. Knead until the dough becomes shiny, pliable, and smooth. This process should take between 15-20 minutes. If it seems very sticky, add 1-2 tablespoons of flour, but no more than that.
- Transfer the dough to a working surface and shape it into a ball. Grease the surface of the dough with some oil and put it in a bowl. Cover with a damp kitchen cloth and leave in a warm place to proof until it doubles in volume.
- After about an hour, the dough is ready. Transfer it again to the lightly floured working surface and roll it out in a rectangle roughly 1 cm/0.4 inch thick. Prepare the baking pan by greasing it generously with some butter.
- Cut the rolled dough into 16 pieces and put 1-1,5 teaspoons of jam of your choice in the middle of each piece of dough. Connect the ends of the dough and shape into balls. It's very important to close the dough well, otherwise the jam can leak out.
- Place the buns in the prepared pan next to each other, leaving a little space in between because they will still expand a lot. Cover the jam filled buns with another pan or damp kitchen cloth and let them rise for another 30-40 minutes. During this time, preheat the oven to 170°C/338°F.
- Make the eggwash by beating the remaining egg and brush the buns with a brush. Bake for 25 minutes. You can check if they are ready by sticking a toothpick into the thickest part of the dough; if it comes out clean, the buns are ready to be taken out of the oven.
- While still warm, cover the jam filled buns with a clean kitchen towel for about 15 minutes. Before serving, dust with some icing sugar and enjoy!
Tried this recipe?Let us know how it was!
Nutrition
Serving: 1jam filled bunCalories: 187kcalCarbohydrates: 29gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 35mgSodium: 23mgPotassium: 67mgFiber: 1gSugar: 5gVitamin A: 73IUCalcium: 29mgIron: 2mg
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.