Berry Jam Filled Buns
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Berry Jam Filled Buns – delicious and perfect for any occasion. Recipe with step by step instructions.
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. 🙂
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Berry Jam Filled Buns
Prep: 2 hrs
Cook: 30 mins
Total: 2 hrs 30 mins
Recipe yields about 34 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
- 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.
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.
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.
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.)
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.
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 :).
Hi Jo,
Its a lovely recipe, I tried it today morning and came out wonderful. Thanks a ton.
Anwesha
Thanks Anwesha, glad you liked it. 🙂
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.
Hi Jenny,
I’ve added the measurements in grams.
I created a new page that provides basic measurements conversions. Measurements
Hope it helps.
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…
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!
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. 🙂
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
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
Thank you. 🙂