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5 from 4 votes

Berry Jam Filled Buns

Jump to RecipePrintRate
By: Joanna Cismaru 16 Comments

This post may contain affiliate links. Please read my disclosure policy.

Berry Jam Filled Buns – delicious and perfect for any occasion. Recipe with step by step instructions.

Close up of Berry Jam Filled Buns dusted with powdered sugar, one open with berry jam exposed

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.

Basket of Berry Jam Filled Buns

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.

process shot making Berry Jam Filled Buns

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.

process shot of making Berry Jam Filled Buns

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).

Dough rolled out

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.

Cut dough

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

Dough with jam filling on top

Carefully fold each square in half….

dough being folded over jam

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

assembled bun

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.

Berry Jam Filled Buns lined up on a prepared baking tray

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

Berry Jam Filled Buns with an egg wash over them

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

Baked Berry Jam Filled Buns

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.

Berry Jam Filled Buns dusted with powdered sugar, one open with berry jam exposed

Either way you have them, you will love them. 🙂

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

berry jam filled buns on a plate, one ripped open exposing the jam center
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5 from 4 votes

Berry Jam Filled Buns

Prep 2 hours
Cook 30 minutes
Total 2 hours 30 minutes
Rate Recipe
Recipe yields about 34 buns.
34

Ingredients

  • 4½ cups all-purpose flour (sifted)
  • ¾ cup cake flour (sifted)
  • 2¼ teaspoon instant yeast
  • ½ teaspoon salt
  • 4 tablespoons white sugar
  • 2 cups milk (lukewarm)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil
  • orange zest (from one orange)
  • 1 cup mixed berry jam
  • ¼ cup butter (for brushing between buns and baking pan)
  • 1 egg (for egg wash)
  • powdered sugar (optional)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • 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.
  • Let the dough rest until it doubles in size, usually about an hour.
  • 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.
  • 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.
  • Preheat oven to 350 F degrees.
  • Brush them with egg wash, and let them rest for an additional 20 minutes. They will rise a bit more.
  • Bake them for about 25 to 30 minutes, until nice and golden brown.
  • Serve sprinkled with some powdered sugar.

Nutrition Information

Serving: 1bunCalories: 133kcal (7%)Carbohydrates: 24g (8%)Protein: 4g (8%)Fat: 2g (3%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 26mg (9%)Sodium: 53mg (2%)Potassium: 64mg (2%)Fiber: 1g (4%)Sugar: 7g (8%)Vitamin A: 87IU (2%)Vitamin C: 1mg (1%)Calcium: 25mg (3%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

berry jam filled buns on a plate, one ripped open exposing the jam center

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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16 Comments
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Karen
Karen
Posted: 8 years ago

I am trying to make these right now. How much more flour did you add to the original 4 1/2 cups plus 3/4 cake flour? It is really very, very sticky. I could never roll out this dough. I am going to add more flour as I have already added over 1 cup. I think this recipe is not going to work as written. The total amount of flour should have been given. I bake with yeast all the time and never had a problem like this with a recipe. Thanks, I hope to hear from you.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Karen
Posted: 8 years ago

Hi Karen,
If the dough is too sticky, just add a bit more flour, remember the amount of flour can really vary on many factors such as flour brands, different flour brands have different moisture content, also altitude can play a factor. The dough however does need to be a bit sticky, try by adding another 1/4 cup and see if that helps, and then another 1/4 cup if needed. Hope this helps.

0
Reply
Nandini
Nandini
Posted: 10 years ago

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.)

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nandini
Posted: 10 years ago

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.

0
Reply
Nandini
Nandini
Reply to  Joanna Cismaru
Posted: 10 years ago

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 :).

0
Reply
Anwesha
Anwesha
Posted: 10 years ago

Hi Jo,
Its a lovely recipe, I tried it today morning and came out wonderful. Thanks a ton.
Anwesha

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Anwesha
Posted: 10 years ago

Thanks Anwesha, glad you liked it. 🙂

0
Reply
Jenny
Jenny
Posted: 10 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jenny
Posted: 10 years ago

Hi Jenny,
I’ve added the measurements in grams.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Joanna Cismaru
Posted: 10 years ago

I created a new page that provides basic measurements conversions. Measurements

Hope it helps.

0
Reply
Jesica @ Pencil Kitchen
Jesica @ Pencil Kitchen
Posted: 10 years ago

This is tempting me beyond what you can imagine!! I’m surprised by the number of eggs in the dough… Yet, it can still turn out so fluffy… must…resist… temptation…

0
Reply
Evain
Evain
Posted: 10 years ago

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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Evain
Posted: 10 years ago

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. 🙂

0
Reply
Marina
Marina
Posted: 10 years ago

Hi, this sounds delish, I have a similar recipe that my mother in law showed me, she’s Ukrainian.. I’m Romanian my self so I love finding new recipes like this one 🙂 you can check out my version

http://eatandtheneatsomemore.blogspot.com/2012/02/ukrainian-sweet-rolls.html

0
Reply
pavithra
pavithra
Posted: 10 years ago

oooooooooooh how cute..those cuties are surely to die for..love it a lot..Love the recipe as well. Bookmarked !!! thanks for sharing.

Pavithra
http://www.dishesfrommykitchen.com

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  pavithra
Posted: 10 years ago

Thank you. 🙂

0
Reply

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I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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