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Sweet Yeast Dough Buns with Jam
Instructions
I get the products ready for work. I take all the ingredients out of the fridge ahead of time – they should be at room temperature, so the buns turn out with the right porous texture. The milk can be warmed gently to 30–40 °C.
In a bowl I dissolve the yeast with the sugar. If you are using fresh yeast, rub it into the sugar with a spatula; it will start to melt and no lumps will form. Dry yeast can be combined with the sugar straight away and covered with warm milk. For a pleasant aroma I add vanilla sugar or vanillin, and salt the future dough. I crack 1 egg into the milk-and-sugar mixture and mix well.
I sift the flour in batches and start kneading the dough. You can do it by hand or in a special food processor. The amount given in the ingredients is approximate – everyone's flour is different, and you may need a little more or a little less. Never add all the flour at once! When the dough comes together into a single ball and no longer sticks to your hands, there is enough flour.
I add the softened butter to the dough and keep kneading until completely smooth. This usually takes about 5 minutes. The whole kneading process is roughly 10 minutes. I gather the dough into a ball and leave it in a dish whose sides are greased with butter. I cover it with cling film and leave it to prove for an hour. This is rich dough – do not hurry, let it rise.
I knock the dough back so that all the air comes out – the buns will have an even porous texture. I stretch it into a rectangle, fold it like an envelope and leave it for another 10 minutes under a towel. In that time the gluten will relax, making the buns easier to shape.
I roll the "rested" dough into a wide rectangle about 3 mm thick. The shape really should be rectangular – so the buns come out pretty. I spread the jam onto the dough in an even layer, distributing it over the surface and leaving 1–2 cm free from the edges. As a filling you can also use poppy seeds or sugar with cinnamon.
I visually divide the rectangle of dough into 3 equal parts and fold the edges to the centre. I pinch the edges firmly with my fingers so the filling does not fall out. I lightly roll the dough with the rolling pin – so it becomes thinner and the layers stick together better.
I cut the envelope into strips – for convenience you can use a special pizza roller. I take one strip, stretch it slightly, twist the ends into a rope and form a ring, pinching the edges together.
I move the shaped pieces onto a sheet of parchment and let them prove for 30 minutes under a towel or cling film. The buns will grow in volume – they should not be placed close together. I turn the oven on to 180 °C to heat up. I brush the tops of the buns with the yolk of the remaining egg. I put them into the hot oven for 15 minutes.
The sweet yeast dough buns with jam are ready. Look how beautiful and golden they turn out!
Tips
- 1
ALL INGREDIENTS AT ROOM TEMPERATURE – take them out of the fridge 2 hours in advance. This is the key to the right porous texture of yeast dough.
- 2
ADD THE FLOUR IN BATCHES – never tip it all in at once. The amount depends on the moisture of the flour, so go by the consistency.
- 3
TWO PROVES (1 hour + 30 minutes) – crucial for rich dough. Fatty dough rises more slowly than lean dough.
- 4
BRUSHING WITH YOLK gives a lovely glossy, golden colour. An alternative is milk + sugar (½ tsp) for a less glossy crust. A similar trick works with other kinds of sweet buns.
FAQ
Which jam should I choose? +
The best option is a thick jam or fruit butter, not a runny preserve (it will "leak out" during baking). The classics: apple, apricot, plum, cherry. Strawberry – children adore it. Orange or lemon – for a "citrus" version. Avoid jams with large pieces of fruit – they can tear the dough when you roll it out. Shop-bought "filling jam" is specially thickened – ideal. You can add 1 tsp of starch to a runny preserve – it will thicken when heated.
What can I use instead of jam? +
Filling options: poppy seeds (1 cup, scalded with boiling water, with 2 tbsp sugar added), cinnamon with sugar (5 tbsp sugar + 1 tsp cinnamon + 50 g soft butter), chocolate spread, thick condensed milk, boiled condensed milk, curd cheese with sugar (200 g curd cheese + 2 tbsp sugar + 1 egg). Each filling gives the buns its own character. For an "autumn" version – pumpkin paste with cinnamon. For a "festive" one – dried fruit with nuts.
How long do the buns keep? +
In a closed container at room temperature – 2–3 days. The next day they become a little denser – reheat for 5 seconds in the microwave under a damp napkin and the freshness returns. They should not be kept in the fridge – they will go stale and lose their softness. In the freezer – up to 1 month in a tightly sealed bag. Defrost in the oven at 150 °C for 5 minutes – as good as fresh. For a week's worth of breakfasts – freeze them and take out one at a time.
Why did the buns turn out "rubbery"? +
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