Jam-Filled Rose Buns

Insanely delicious, tender, made from sweet dough! Yeast rose buns with jam are a labor-intensive dessert, but worth it. Soft yeast dough is airy and fluffy. The ability to use different jams allows you to get buns with a different taste every time.
cook time: 3h
Owen Truitt
Jam-Filled Rose Buns

Nutrition Facts (per serving)

294
Calories
8g
Fat
48g
Carbs
6g
Protein

Ingredients (5 portions)

Basic:

Salt 2.5 g
Sugar 50 g
Wheat flour 325 g
Butter 70 g
Milk 150 ml
Eggs (1 piece for dough and 1 piece for greasing before baking) 2 pc
Vegetable oil (To grease the bowl) 10 ml
Powdered sugar 35 g
Jam 300 g
Vanilla sugar 10 g
Yeast (Fresh) 55 g

Recipe instructions

Step 1

Step 1
How to bake yeast rose buns with jam? Prepare the necessary ingredients. The jam for these buns must be very thick, otherwise you won’t be able to make beautiful “roses”. I replaced the jam with black currants mixed with sugar (150 grams of sugar and 300 grams of berries). Vanilla sugar can be replaced with vanilla on the tip of a knife. Instead of fresh yeast, you can use 4.5 teaspoons of dry yeast.

Step 2

Step 2
In a deep bowl, combine the yeast and a third of the sugar, knead well. Pour milk heated to 40 degrees into a bowl. Leave for 10 minutes until a “cap” appears. If you donʼt have a cooking thermometer, you can measure the temperature as follows: dip your little finger into the heated milk — it should be comfortably warm, not scalding. If the temperature is higher, the yeast may die; if the temperature is lower, it will not activate.

Step 3

Step 3
Sift the flour into a separate bowl. This needs to be done to make the buns more tender and fluffy. Add salt, vanilla sugar (or vanillin) and the remaining white sugar to the flour. Mix everything well.

Step 4

Step 4
Melt the butter in a water bath or in the microwave. Beat the egg into the flour, pour in the melted butter and stir.

Step 5

Step 5
Pour the milk-yeast mixture into the bowl with flour and start kneading the dough with a fork or spoon.

Step 6

Step 6
Then transfer the dough to a floured surface and knead until elastic, about 5 minutes. Please note that more flour may be needed. Focus on the consistency of the dough: it should be slightly sticky, elastic, soft.

Step 7

Step 7
Grease a clean bowl with vegetable oil, transfer the finished dough into it, cover with a towel and leave to rise for an hour and a half. Place the bowl in a warm, draft-free place.

Step 8

Step 8
After an hour and a half, the dough will double in size.

Step 9

Step 9
Knead the risen dough a little and divide it into 10 equal pieces, roll them into balls, place them on the board, cover with a towel and leave for 10 minutes.

Step 10

Step 10
You can start forming the buns. Take a ball of dough and knead it on the table into a flat cake, then roll it into a circle with a rolling pin. Roll out the dough from the center to the edge. Make cuts on the circle as in the photo.

Step 11

Step 11
Place thick jam or berries in the middle of the circle, like mine. You should get a small mound.

Step 12

Step 12
Now start forming the rosette. Take the first “petal” and wrap it around a pile of jam or berries.

Step 13

Step 13
Now fold the second “petal”, overlapping it with the previous one. Glue the sharp ends of the “petal” to the base of the rose.

Step 14

Step 14
Do the same with the third "petal".

Step 15

Step 15
Complete the formation of the rose. Place the future bun on a silicone mat or parchment greased with vegetable oil. Form roses from all the blanks. Cover the buns with a towel and leave to proof for 40 minutes. Turn the oven on 180 degrees.

Step 16

Step 16
Once the buns have puffed up, brush the tops with beaten egg and bake for about 25 minutes. To get a crispier crust, place a flat container of water in the bottom of the oven.

Step 17

Step 17
Sprinkle the buns with powdered sugar and serve with tea. Bon appetit!

Additional rubrics

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