Jam Filled Buns
- Oct 10, 2015
- 2 min read
[Ingredients]
1 3/4 cup warm milk (about 45degC) - divided into 1/4 cup and 1 1/2cup
2 packets (7g each) active dry yeast
115g melted unsalted butter
4tbsp oil
Zest of 1/2 lemon
2tsp vanilla essence
65g sugar
2 egg yolks
2 eggs
6 cups all-purpose flour + extra
2 cups fruit jam/marmalade
[Glaze]
Juice of 1/2 lemon
1tsp lemon zest
1/2tbsp butter
1 1/2 cup powdered sugar
[Steps]
Butter a 9 x 13 x 2inch pan, set aside.
Sift flour and sugar into a bowl.
Stir yeast into 1/4 cup warm milk and let stand for 5mins or until bubbles form on the surface.
In a small bowl, combine 1 1/2 cup milk, butter, oil yolks, 1 egg and lemon zest together.
Add yeast mixture to butter mixture. Gradually add wet ingredients into dry ingredients and knead (hook attachment) on low speed until a smooth and soft dough forms.
Invert dough onto a lightly floured worktop and knead for a min or so until it is no longer sticky.
Oil a large bowl, place dough in, coat dough with oil. Cover with plastic wrap and let rise in a warm place, about 1hr 15mins.
Once dough has risen, gently roll it out onto a lightly floured surface to about 1/2inch thick. Cut dough into 2 x 2inch squares.
Place 1tbsp of jam/marmalade onto each square.
Start by gathering the opp corners of the square. Lightly pull and stretch the dough a little and connect them just above the jam. Cont with the other 2 corners and carefully form into a small bun.
Butter buns well and place them into prepared pan. Cover pan and set aside in a warm place for 30mins.
Preheat oven 190degC. Lightly brush buns with beaten egg.
Bake for 25 - 30mins or until tops are golden. Place pan on a wire rack and let cool covered for 20mins.
Glaze: Combine butter, lemon juice and zest in a saucepan. Stir until butter melts. Add in sugar and stir vigorously until smooth. Add in more sugar if glaze appears watery.
Transfer to a piping bag and pipe over cooled buns.
Adapted from Haniela's
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