These sweet yeast buns filled with jam taste exactly like the bakery buns I remember from childhood. The dough itself is simple and uncomplicated, with no eggs and no fancy ingredients, yet the recipe is wonderfully reliable and produces beautifully soft, fluffy buns every time. They are at their very best when eaten warm, straight from the oven. Just like the ones from the bakery years ago—perhaps even better. Give them a try and see for yourself!
Makes 12 buns.
Ingredients for the yeast dough:
- 500 g strong white bread flour
- 75 g butter, melted
- 250 ml milk
- 25 g fresh yeast or 12 g dried yeast
- a pinch of salt
- 70 g caster sugar
Ingredients for the filling:
- fruit jam or fruit preserve of your choice
Mix the flour with the dried yeast (if using fresh yeast, prepare a yeast starter first). Add the remaining ingredients, incorporating the melted butter towards the end. Knead thoroughly until the dough becomes smooth, soft and elastic. Transfer the dough to a lightly floured bowl, cover with a clean tea towel and leave in a warm place until doubled in size, approximately 1½ hours.
Once risen, transfer the dough to a lightly floured work surface and knead briefly. Roll out into a rectangle measuring approximately 36 × 50 cm. Spread evenly with jam or fruit preserve. Roll up tightly from the longer side to create a log approximately 36 cm long. Cut into slices approximately 3 cm thick. Arrange the buns on two baking trays lined with baking parchment, leaving plenty of space between them. Cover with a linen tea towel and leave to rise until doubled in size.
Bake at 200°C for approximately 15 minutes, or until lightly golden. Remove from the oven and leave to cool on a wire rack. Once cooled slightly, drizzle with icing glaze.
Ingredients for the icing glaze:
- 1 cup icing sugar
- 3–4 tablespoons hot water
Place the icing sugar into a small bowl. Mix with the hot water using the back of a spoon until smooth and glossy. If the glaze is too thick, add a little more water. If it is too thin, add more icing sugar. Drizzle over the buns before serving.
These buns are especially delicious while still slightly warm.
Method for bread machine users:
Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the ‘dough’ programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.
Enjoy!
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