Berry Jam Filled Buns

Honestly, how many recipes for jam filled buns can one person have. Well I love any type of jam filled buns, so I will try all sort of recipes, in search for the ONE. I love this type of sweet yeast dough. I like to fill them with different things, add raisins to them, or just plain.

The possibilities are endless.

In Romania, there are many such recipes and they are very popular. These buns are so tender and flaky, they are just incredible. These recipes are very old and I treasure them.

These buns are not as hard as you think they are to make, they are in fact quite simple. The ingredients are common ingredients that you most likely have in your pantry. We need to first combine all the dry ingredients together (flour, cake flour, instant dry yeast, sugar, and salt). To it we add the lukewarm milk, eggs, vanilla extract, vegetable oil and the orange zest. You can knead this by hand, or make it easy on yourself and use your mixer. Mix until the dough is smooth, add more flour as needed. The dough needs to be just a little bit sticky. Place the dough in an oiled bowl and let it rest in a warm place.

Let the dough rest until it doubles in size, usually about an hour. I usually turn my oven on to 200 F degrees for 1 minute, then turn it off and place the bowl in the oven. I found this speeds up the rising process, especially if you’re doing this in the winter.

Punch down the dough and roll out onto a slightly floured work surface. Roll it out so that it’s a big rectangle about 14 inches  (35 cm) by 18 inches (44 cm).

It should be about 1/2 inch (1 cm) in thickness. Using a pastry cutter, a pizza cutter, or a knife, cut the dough into 2 3/4 x 2 3/4 inch (7 cm x 7 cm) squares.

Using your fingers make a small indentation into each square and place about 1 tsp of jam in the center.

Carefully fold each square in half….

…and pinch the ends together. The dough should be sticky enough so that it sticks together.

And that’s one jam filled roll. Repeat these steps until all rolls are made. Place the dough onto a buttered pan and brush some more butter on the sides of the rolls, so that they don’t stick together.

Brush them with egg wash, and let them rest for an additional 20 minutes. They will rise a bit more.

Bake them in a preheated 350 F degree oven for about 25 to 30 minutes, until nice and golden brown.

As you bake these it will fill your home of wonderful aromas. You can also sprinkle some powdered sugar on top of them, and enjoy them with a nice glass of cold milk, or a good cup of hot coffee.

Either way you have them, you will love them. :)

Berry Jam Filled Buns

Rating: 51

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Yield: 34 buns

Berry Jam Filled Buns

Ingredients:

  • 4 1/2 cups (650 g) all-purpose flour, sifted
  • 3/4 cup (100 g) cake flour, sifted
  • 2 1/4 tsp (1 envelope, or 8 g) instant dry yeast
  • 1/2 tsp salt
  • 4 tbsp (50 g) white sugar
  • 2 cups (480 ml) milk, lukewarm
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup (100 ml) vegetable oil
  • orange zest from one orange
  • 1 cup mixed berry jam
  • 1/4 cup (50 g) butter (for brushing between buns and baking pan)
  • 1 egg for egg wash
  • powdered sugar (optional)

Instructions:

  1. Combine all the dry ingredients together (flour, cake flour, instant dry yeast, sugar, and salt). Add the lukewarm milk, eggs, vanilla extract, vegetable oil and the orange zest. You can knead this by hand, or make it easy on yourself and use your mixer. Mix until the dough is smooth, add more flour as needed. The dough needs to be just a little bit sticky. Place the dough in an oiled bowl and let it rest in a warm place.
  2. Let the dough rest until it doubles in size, usually about an hour.
  3. Punch down the dough and roll out onto a slightly floured work surface. Roll it out so that it's a big rectangle about 14 inches (35 cm) by 18 inches (44 cm). It should be about 1/2 inch (1 cm) in thickness. Using a pastry cutter, a pizza cutter, or a knife, cut the dough into 2 3/4 x 2 3/4 inch (7 cm x 7 cm) squares.
  4. Using your fingers make a small indentation into each square and place about 1 tsp of jam in the center. Carefully fold each square in half and pinch the ends together. The dough should be sticky enough so that it sticks together.
  5. Repeat these steps until all rolls are made. Place the dough onto a buttered pan and brush some more butter on the sides of the rolls, so that they don’t stick together.
  6. Preheat oven to 350 F degrees.
  7. Brush them with egg wash, and let them rest for an additional 20 minutes. They will rise a bit more.
  8. Bake them for about 25 to 30 minutes, until nice and golden brown.
  9. Serve sprinkled with some powdered sugar.
http://www.jocooks.com/bakery/breads/berry-jam-filled-buns/

Enjoy!

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Comments

  1. Nandini says

    I made this and they came out good. Thanks for sharing such amazing recipes.
    I felt that mine are not so soft like Berliner, how can i rectify it?
    (The dough rose well and was slightly sticky too.)

    • says

      Hi Nandini,
      If I’m correct a Berliner is a donut, so this is not supposed to be like a donut. These are buns, so more like a sweet bread roll. If you want the jam filled donuts, check out this recipe.

      • Nandini says

        Hi,
        Thank you for the reply. I meant, i would like to improve the fluffiness of the jam buns. They were a bit dry. I must have done something wrong.
        I read the Berliner recipe now. Looks yummy. Your recipe descriptions are always very clear.
        But i prefer to try this jam bun once again as it is a baked one :).

  2. Jenny says

    Hi, Jo, please provide the measurement in grams, if you have it. as it is easier to weigh things and more accurate as well. Thanks for sharing your wonderful recipes.

  3. Evain says

    This recipe sounds fantastic and I want to make it today. But I do have a question. Don’t I need to bloom the yeast in the warm milk first? I’ve been told that the yeast won’t bloom or rise if I added salt to the yeast too soon. Or should I just follow your recipe exactly? Thanks!

    • says

      I didn’t, normally I do that, but for this recipe I didn’t and the dough still doubled in size. However, if you do, it’s not going to hurt anything, so either way you do it, it should be fine. :)

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