This is a recipe with another know-how from the series "Delicious, quick, easy!". Just right for busy moms. We will make fragrant and air buns With strawberry jam and glaze. The idea is very simple - make a pillow of dough under the buns, the filling will not run away anywhere and the pastries will not burn. The buns are tender, fragrant and very tasty.
Ingredients for Vanilla Buns with Strawberry Jam:
Recipe "Vanilla buns with strawberry jam":
These are the products we need. You can make the dough according to your favorite recipe, here it is unprincipled.
2 - 3 Art. l. pour milk into a separate bowl, add 1 tbsp. l. sugar and 1 tbsp. l. flour. fresh yeast break into pieces, add to the milk mixture and stir until the yeast dissolves.
If you have dry yeast, then they need 7 g. The actions are the same.
Melt the butter in the microwave, combine with milk, sugar, vanilla sugar and eggs. Stir lightly (at the lowest speed for about half a minute).
Several times I have made dough with vegetable oil(odorless), it turned out very well too.
The amount of sugar can be varied according to taste. I really like 50-60 grams, it's a little less than a third of a glass.
Use a measuring cup (volume 250 ml) to measure out 4 cups of flour and sift to oxygenate the flour. Add salt to flour. Add milk mixture with yeast and mix well.
After that, add the resulting contents to the egg-milk mixture in the mixer bowl, and knead the dough until smooth. The dough will be elastic and soft like an earlobe.
Put the dough in a bowl, cover cling film and put in a warm place for 1 hour, the dough will increase by about 2-3 times.
I always poke a few holes in cling film with a fork.
Prepare a 20 x 30 cm pan. I automatically took a regular baking sheet this time, it is larger, and I want to say that the buns look prettier in a smaller size.
This is where the know-how starts:
Punch down the dough, and separate a piece of about 150 g. Roll it very thinly into a rectangle according to the size of your form, and place it on the bottom of the form. If you don’t get a perfectly shaped rectangle - well, don’t, it’s not the main thing and it won’t be visible anyway.
Easy to roll out pillow dough between sheets parchment paper. Draw the size of the bottom of the mold on the top, it will come in handy, it will be much easier to fit a small piece of dough to the desired size. Then remove the top sheet, and transfer the bottom sheet together with the dough into the mold.
It was only at that moment that I saw that I did not take the form of the right size, and therefore the usual 150 g of dough for the backing pillow was not enough, I had to get out, and the photo turned out to be unphotogenic. But now you have been warned. Although all the same, this dough will not be visible in the final product.
In the future, this pillow of dough becomes the bottom of the bun. You can break off the bun (photo on a dark background), or cut it off with a knife like a pie. Below is a photo of the finished bun in the section.
From the remaining dough, roll out a rectangle about 30 x 40 cm in size and grease it with jam, not reaching the edge of 2 cm. Wrap the side edges along the narrow side on the dough with jam, and then roll the dough into a roll.
If you warm the jam a little in the microwave, then spreading it will be easier and faster.
Cut the roll into pieces 3-4 cm wide. It is more convenient to cut with a thread: take an ordinary sewing thread, fold it along the length a couple of times to make it tighter. Measure the size of the resulting roll and with a knife easily make notches where you need to cut it. Now bring the thread from the bottom of the roll, sharply cross at the top - and you get perfectly even pieces. This will be our buns.
Put the resulting buns on the bottom of the form, covered with dough. Now our jam will not run away!
Cover the buns with cling film and let them rise for 30 minutes. Avoid drafts.
Preheat the oven to 200 degrees, and bake the buns for 20-25 minutes until golden brown, focus on your oven.
When the buns are ready, prepare the icing: add 2-3 tbsp. l. hot water and stir, it will turn out approximately like liquid sour cream. Pour glaze over still hot buns, it is more convenient to do this with a silicone pastry brush.
Quantity powdered sugar for glaze, you can reduce (I had about half a glass). What this affects is the more sugar, the more sugary white your frosting will be, and mine is almost transparent.
I divide into pieces 3 cm wide, it turned out 15 buns. Ready-made buns turn out tall as a pie.
Recipes for delicious buns and bread
buns with jam
16-20
3 hours 30 minutes
300 kcal
5 /5 (1 )
What does childhood smell like to you? For me - sweet pastries and vanilla, and also - fruit jams and herbal tea. Every time I came to visit my grandmother, she clasped her hands, they say, “there were only her eyes left from her granddaughter, she lost so much weight,” and took out buns from the closet. I still don’t know what was tastier - the jam “hiding” inside, or the sprinkling, which is so interesting to pick off with a fingernail and put into your mouth, washed down with herbal tea.
When I grew up, my grandmother shared her crown recipe for jam buns that can be cooked in any oven. Any cook, even a beginner, can cope with this task. The dough turns out to be very elastic, it is pleasant to work with it, and the result literally melts in your mouth. Let's find out what culinary tricks needed to prepare this dish.
Kitchen appliances: Very handy if you have a microwave. Naturally, you need an oven.
Full list of ingredients
| Product | Quantity |
| For the test | |
| Milk | 1 st. |
| Flour | 0.5 kg |
| Dry yeast | 7 g |
| Butter | 80 g |
| Egg | 1 PC. |
| Sugar | 100-120 g |
| Vanilla sugar | 10 g |
| For filling | |
| Jam | 350 g |
| Potato starch | 0.5 st. l. |
| For sprinkling | |
| Sugar | 2.5 st. l. |
| Flour | 50 g |
| Egg | 1 PC. |
| Butter | 30 g |
| Vanilla sugar | 5 g |
How to choose the right ingredients
- In the recipe, I indicated dry yeast, since it is much easier for me personally to work with them. However, you can take fresh ones, they will need half as much.
- In the test vanilla sugar can be replaced with vanilla- the taste and aroma will be more saturated.
- Jam, jam or jam is better to take thicker- so the filling will not spread. Canned berries will work too.
- Sprinkling oil must be of high quality, without vegetable fats - their taste will be felt.
Bun recipe step by step
This dish is prepared in several stages.
First stage
Products required for the test: egg, sugar, milk, butter, yeast, vanilla sugar, flour.
- Warm up the milk a little. It should never be hot.
- Mix the yeast with a spoonful of sugar and pour the mixture with warm milk. Leave the workpiece for ten minutes.
- Melt the butter for the dough. Cool it down.
- Beat the egg into a bowl, and also add the rest of the sugar (regular and vanilla). Salt a little.
- Mix well the egg mass, then pour the yeast mixture into it.
- Gradually add flour until the dough becomes thick.
- Pour the melted butter into the dough and mix well until soft.
- When the dough becomes elastic, sprinkle the bowl with flour, put the workpiece in it. Cover with a towel and put in a warm place for one and a half to two hours. The volume of the test should increase two to three times.
Second phase
You will need jam and starch for the filling.
If the jam is thick enough, you can do without starch. Otherwise, pour it into the jam or add to the berries, mix well. 
Third stage
Fourth stage
Fifth stage
You need flour, butter, sugar and vanilla sugar for sprinkling.
Sixth stage
Prepare the egg for sprinkling.
How to decorate and with what to serve buns
Such pastries, like the famous ones, look very beautiful when finished, so there is no need to decorate them additionally. However, if you really want to, start decorating: draw stripes of syrup or jam on a large flat plate, put a few mint leaves or berries around the edges (if you used them for the filling). Lay the buns on the plate itself.
These products, like any other, and even more so, rich, go well with cold milk, cocoa, herbal or regular teas. Complement these rolls and a cup of coffee for breakfast.
Video recipe for buns with jam
Would you like to see how this is made? delicious dish? Then watch the following video, which reveals all the culinary secrets.
SWEET BUNS with JAM and DRESSING (Cherry, Quince) | Very Gentle | Sweet Buns with Jam and Grit
Delicious buns with the simplest filling! The dough is soft, smooth and easy to work with) The buns are tender, airy and just melt in your mouth!!
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Sweet Buns with Jam and Sprinkle
Dough:
Wheat flour- 500 gr.
Milk - 250 ml.
Yeast (dry) - 7 gr. (20 - 23 gr. fresh)
Chicken eggs- 1 PC.
Sugar - 110 gr.
Butter - 80 gr.
Vanilla sugar - 8 gr.
Salt - a pinch
Filling:
canned cherries- 150 gr.
Starch - 0.5 tbsp. l.
Quince jam - 200 gr.
Topping (streusel or pastry crumbs):
Wheat flour - 50 gr.
Sugar - 2.5 tbsp. l.
Vanilla sugar - 4 gr.
Butter - 30 gr.
************************************
Sweet Buns with Jam and Grit
Dough:
Wheat flour - 500 gr.
Milk - 250 ml.
Yeast (dry) - 7 oz.
Chicken eggs - 1 PC.
Sugar - 110 gr.
Butter - 80 gr.
Vanilla sugar - 8 gr.
Salt - pinch
Filling:
Canned cherry 150 gr.
Starch - 0.5 tbsp.
Quince jam is 200 grams.
Topping (streusel pastry or crumb):
Wheat flour - 50 gr.
Sugar - 2.5 tbsp
Vanilla sugar - 4 oz.
Butter - 30 gr.
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Bake buns in a preheated oven at 200 ° C - 20 ... 25 minutes. Baking time and temperature will vary depending on your oven.
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If you haven't used all of the topping, gather it into a ball and put it in the freezer. It can be grated on a fine grater for the next buns.
The starch holds back the juice so it doesn't leak out of the buns.
Apple filling for buns https://youtu.be/34O5Je70McE
Cottage cheese filling for buns https://youtu.be/f3XlZMDWals
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VATRUSHES or BUNS with Cottage Cheese, Cherries and Sprinkling
https://youtu.be/f3XlZMDWals
GREAT POPPY ROLL
https://youtu.be/q9YLI13NSnE
Spanish Buns with Marmalade, Custard and raisins | "Ensaimadas"
https://youtu.be/Ha7L2TghJ_M
CINNABONS Butter Buns with Cinnamon and Creamy Glaze
https://youtu.be/zTFm-_XViCs
Butter Buns - Saiki with Custard
https://youtu.be/NwYVOp4qNMA
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Please your family and friends!!
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Production Music courtesy of Epidemic Sound
ES_Peace—Stefan Mothander
************************************
#BUNS #SweetBuns #BunsWithJam #BunnyPastries #BunDough
https://i.ytimg.com/vi/-P_ucvbjC-c/sddefault.jpg
https://youtu.be/-P_ucvbjC-c
2017-03-17T09:20:47.000Z
- To make the yeast dissolve faster, do not mix the dough right away - set it aside for ten to fifteen minutes.
- Don't want to wait a long time for the dough to rise? Slightly (up to 40-50 degrees) preheat the oven and place the bowl with the dough there.
- If you don't want to wait for the dough to rise, it can be placed in the refrigerator, not in a warm place. Oddly enough, in the refrigerator, the dough also rises perfectly, becomes lush and beautiful. At the same time, it will not ferment - you can safely leave the dough overnight.
IN summer time according to this recipe, you can cook, and in autumn or winter -. As a filling, you can use frozen or fresh berries. In this case, add sugar to them.
If you want the rolls to be less high-calorie, replace milk with whey, and butter with sugar (in the dough). Instead of sprinkling, you can take sugar or just coat the buns with an egg.
Here is such a simple recipe for delicious, tender and very fragrant sweet buns. I hope you liked it. Tell us in the comments how you would change or add to the recipe.
Buns with jam are my children's favorite pastries. I want to offer the author's version of the most delicious buns stuffed with purchased rich yeast dough. The recipe will do for novice housewives who do not know how to knead the dough, but really want to start cooking sweet pastries for tea.
Our air and fragrant buns with yeast dough jam deserve your attention. Cook, and you will certainly like the way the blanks are formed.
Products are taken from the list.
Finished yeast dough formed by identical balls. It is convenient to sprinkle your hands with oil and squeeze the rounds through the ring from your thumb and forefinger. Koloboks must certainly be well spaced.
At this time, the filling is being prepared. I have - + potato starch. The berries were whole, but I passed them through a blender and mixed with starch. Bring to a boil while stirring well. Then cooled well. The jam has thickened.
Long tongues are rolled out of the koloboks of dough. The surface of the table during rolling is powdered with flour.
In the center of each tongue, jam is distributed in a thin strip.
After that, the sides of the tongues are stuck together into an elongated "pie". The seam is slightly pressed, and the workpiece itself is twisted into a snail. The edges are pressed to the base. In the process of sculpting, the fingers are dipped in flour.
All snail buns are formed in this way. They go to the oiled silicone mold and remain in it until increased in volume.
Before planting in the oven, they are smeared with yolk and water.
Sprinkled with crumbs prepared from butter ground with flour, vanillin and sugar.
Buns with jam are baked for no more than 20 minutes in a well-heated oven.
Served for adults and children for tea. Here is the yummy! Very lush, very fragrant - divine buns with Victoria jam. If desired, snail buns are sprinkled with powdered sugar - this is already for the super sweet tooth.
Why are buns with jam better than pies with the same filling? Everyone from appearance sometimes a masterpiece confectionery art, ending with the amount of filling, which is always a lot with any method of molding. Below are the recipes for this pastry from different types test and with various fillings, as well as the most effective, but simple ways of their formation.
There are many variations of yeast dough from which you can prepare delicious buns with jam.
One of the successful recipes involves the use of:
- 130 ml of milk;
- 40 g of sugar;
- 6-7 g dry yeast;
- 2 g salt;
- 35 ml of vegetable oil;
- 1 egg;
- 260 g flour;
- jam.
Bake step by step:
- Make a dough with milk, yeast and a little sugar. When the yeast is activated, knead the dough, adding the remaining components to it one by one.
- Put a lump of kneaded dough in a bowl greased with vegetable oil and put in heat to rise. Then roll it into a large round cake, which is cut into 8 identical segments. Put the filling on the wide part and roll into a roll.
- Transfer the formed buns to a baking sheet, let stand for a while and bake at 180 degrees until done.
Buns from this dough can be formed not only in the form of small rolls, but also in any other way used in subsequent recipes.
Cooking in a multicooker
The presence of a multicooker among kitchen gadgets makes it possible not only to cook first and second courses, but also to bake delicious yeast buns stuffed with jam. In this case, the device is used both as a proofing cabinet and as an oven.
For a portion of fragrant homemade cakes you will need:
- 160 ml of milk;
- 7-8 g dry yeast;
- 100 g of sugar;
- 1 egg;
- 50 g butter;
- 3 g vanillin;
- 300-320 g flour;
- any thick jam taste.
How to bake buns with jam in a slow cooker:
- Dissolve sugar and dry yeast in warm milk. Let this mixture stand warm for a while until it starts to react, and then stir in all the other ingredients.
- Send the well-mixed flour bun to heat so that it fits well, for 1-1.5 hours. After that, knead the dough again, and you can begin to form buns.
- Divide the mass into seven equal parts. From each form a cake, put jam in the center and pinch the edges. Then give each product the shape of a ball.
- Place the shaped buns on the bottom of the multi-pan, greased with big amount oils. Turn on the device for 10 minutes in the "Heating" mode so that the koloboks with jam can distance themselves. Next, cook the buns in the "Baking" mode for 60 minutes.
To make products with a beautiful golden brown from all sides, 15-20 minutes before the end of the program, they must be carefully turned over using the double boiler grate. Before serving, the buns can be sprinkled with powdered sugar.
From puff pastry
Nothing is easier and faster cooking buns with puff pastry jam. Since you can buy semi-finished products in almost any grocery store ready dough, then it remains only to figure out how to form the products so that they have as much of your favorite jam as possible.
The ratio of dough and filling in the above method of forming buns will be as follows:
- 500 g of ready-made puff pastry;
- 200 ml apricot, pear, blueberry or other jam;
- 10 g powdered sugar to decorate finished products.
Progress:
- Defrost the semi-finished product, roll it into a layer 3-4 mm thick and cut into squares with sides of 10 cm, from which the products will be formed.
- Fold each square diagonally, with a knife make two not converging cuts along the short sides of the triangle, retreating 1 cm from the edge. Return the square to its original position, shift the side strips of dough crosswise, and fill the center of the resulting figure with stuffing.
- Bake puffs with jam for 15-20 minutes at 220-230 C until lightly browned, decorate with sweet powder before serving.
It is impossible to help puff pastry to defrost faster, for example, by placing it in the microwave. Most The best way: leave the frozen semi-finished product on the bottom shelf of the refrigerator overnight.
Sweet buns with jam in the oven
For buns, any jam can be used as a filling, both in taste and in consistency. The proposed molding method makes it possible to obtain products with a large amount of filling that will not leak out.
Proportions of ingredients:
- 100 ml of kefir;
- 100 ml of water;
- 1 egg;
- 50 g of sugar;
- 2 g salt;
- 60 g butter;
- 11 g dry yeast;
- 450-500 g flour;
- 500 g jam.
Cooking technology:
- Separately mix the dry and liquid components of the dough, then combine them together and knead the resulting mass for 10 minutes. Let the mixture come up warm.
- Divide the dough ball into 12 parts. Roll each piece into a cake, which is divided into 6 sectors-petals. Fasten the outer corners of the segments together and bend to make a beautiful flower.
- Put the formed "flowers" on a baking sheet and let them distance. Petals can then be smeared with yolk, and in the center make a recess with a glass, which is filled with filling.
- Bake rich "flowers" at 180-190 degrees for about 30-40 minutes.
For greater similarity with a flower, the middle of the product can be sprinkled coconut flakes, imitating the heart of chamomile.
With cherry jam
Very quickly, you can cook delicious buns stuffed with cherry jam, using yeast dough on mayonnaise as a basis. The advantage of such a batch is that it can be done in the evening, and in the morning quickly form and bake buns for breakfast, delighting the family.
The composition of the dough and filling is as follows:
- 100 ml of milk;
- 100 ml of water;
- 20 g of "live" yeast;
- 90 g of sugar;
- 5 g salt;
- 250 g mayonnaise;
- 30 g of starch;
- 500-550 g flour;
- 500 g cherry jam;
- 40-60 g of melted butter.
Sequence of actions:
- In a measuring cup, combine water, sugar, milk and yeast together. Stir the mixture until smooth and let it stand for about 15 minutes in a warm place.
- In a bowl of a suitable size, mix the flour, starch and salt sifted through a sieve. In the mass of bulk ingredients, make a recess into which pour the yeast solution and mayonnaise. Knead the dough well. If the buns are to be cooked the next morning, then the bowl is greased with vegetable oil, a lump of dough is placed in it, covered with a film and put in the refrigerator. If baking is planned immediately, then the container is placed in heat, and when its volumes increase by 2-3 times, they begin to work with it.
- Divide the risen dough into four parts, roll each into a cake, which is greased with melted butter. A generous portion of jam is placed on one edge of the workpiece and smeared over the entire surface with a spoon, not reaching the opposite edge of 1 cm. Then rolled up.
- The formed buns are transferred to a parchment-lined baking sheet with the seam down and folded over with a horseshoe. Bake products at 180 C for about 25-30 minutes.
According to this recipe, buns with cherry jam will turn out to be more ruddy and soft if you brush them with an egg beaten with a tablespoon of sour cream before baking.
Recipe with raspberry treat
Raspberries are a rather juicy berry, but also homemade jam from it can be used as a filling for "snail" buns.
To prepare such a simple, but mouth-watering delicacy, you will need:
- 240 ml of milk;
- 1 egg;
- 60 g soft butter;
- 50 g of sugar;
- 500 g flour;
- 7 g dry yeast;
- 2.5 g salt.
- 150 g raspberry jam.
Baking method:
- Mix three hundred grams of flour with dry yeast and salt. Then add the rest of the ingredients to this mixture. You can add them one by one or by pre-combining into one mass.
- Sprinkle the table well with the rest of the flour, shift the dough and knead it carefully. Let it come up for 40-60 minutes, and you can proceed to further steps.
- Roll out the dough into a layer, grease with jam, roll up the roll, which is cut into individual buns 2.5-3 cm thick. Lay the blanks with the cut side up, let stand for 20 minutes. Yeast dough buns with jam will be ready after 20 minutes in the oven at 190 C.
Liquid jam from juicy berries (raspberries, cherries, lingonberries) can be thickened by adding starch, flour, ground crackers, semolina or cereals. For one glass of jam, you will need at least a tablespoon of thickener product.
Buns with apple jam
Homemade preparation in the form of a thick, homogeneous jam or jam with apple slices is ideal for making buns in the oven with it.
For the base, you can use rich yeast dough or kneading without yeast:
- 800 g flour;
- 3 g salt;
- 50 g of sugar;
- 2.5 g of soda;
- 2.5 g baking powder;
- 50 g of cold butter;
- 130 ml of kefir;
- apple jam for the filling.
Bakery:
- Combine all the ingredients of the dough, except for kefir and butter, and mix well. Grind into the resulting mixture coarse grater oil and rub everything into crumbs. Pouring kefir, collect the dough into an elastic ball.
- Divide the resulting mass into 12 parts, and roll out a circle with a diameter of 20 cm from each. Make three or four cuts in them, leaving the middle untouched. Put a portion of the filling in the center, and, alternately pinching the edges of the sectors of the circle around it, form a bun.
- Oven products at 175 C to light golden brown. On average, this may take 25-30 minutes.
During heat treatment The "petals" of each bun will expand slightly, opening the "bud" and revealing the filling. Thus, baking will please not only the taste, but also the appearance.
You can make buns with jam more beautiful and appetizing if you sprinkle them on top with sesame seeds, poppy seeds or streusel (confectionery) crumbs. To prepare it, you need to grind two parts of flour and sugar with one part of cold butter. The main thing is to cook with love and not be afraid to experiment, and then the pastries will delight you with taste and appearance.
This recipe for buns with jam on yeast dough and Elena sent us her story. I am from Kazakhstan, Rudny. I am 36 years old. I was born in 1977 and grew up in the USSR.
“I grew up during perestroika and shortages for everything, including food. expensive meals, and, especially, in our family, there was no opportunity. But family is family. I had to live somehow, eat something. Especially we, children, like sweets. And we were looking for different ways to get this sweet.
My mom used to bake for us on weekends yeast buns with jam, which she called "American". I don't know where this name came from. Either she heard somewhere, or she came up with it herself. These buns were only called so - “buns”, but in fact they were rolls with jam instead of filling. After cooking, they were cut and eaten with tea (and with pleasure). In this recipe, the whole point was in the thick jam.
And so, one day, I decided to somehow make my mother a pleasant surprise and bake these buns. Yes, and she herself, I must admit, was not indifferent to either sweets or pastries. I took out cherry jam from the mezzanine (I didn’t find another) and started preparing the dough. It was not difficult to make it - I knew how to knead the dough. And I did it lively, with enthusiasm.
She rolled out the cakes and began to smear them with jam. But the jam is cherry. Liquid. It was not smeared, but simply dripped from the edges of the dough onto the table. I did not give up, and pouring it on more cakes, rolled them up. She put it on a baking sheet and waited an hour.
An hour later I look, and my jam is completely leaked out. Well, how so! Something had to be done. Buns without jam will turn out tasteless, there is little sugar in the dough. The jam was supposed to give a sweet taste to pastries. And sweets are my weakness. And I poured some more jam on top of them. It doesn't matter that most of it is glass on a baking sheet. I, stubborn (and stupid, for my age), put the buns to bake. Soon the oven began to stink terribly. It burned my jam.
After preparing the buns with jam, it turned out that they were all tightly, black, stuck to the baking sheet, so much so that they could not be torn off. Therefore, I had to cut off (or tear off) the buns from it. But this was not all. I did not try the jam, which, as it turned out, was with seeds. And the bones don't go anywhere! So you can break your teeth.
So, training on my mom and dad, and on my brother, I gained the skill. But now I cook and quite tolerably. Next, I want to bring to your attention her recipe for the very bun, which did not seem so difficult to me.
