Print Recipe
 Buns with Jam and Nuts Recipe
Soft, rosy tear-off buns stuffed with jam and walnuts!
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Polish Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Polish Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. In a bowl, combine the warm milk, eggs, and vegetable oil. Stir.
    In a bowl, combine the warm milk, eggs, and vegetable oil. Stir.
  2. Add pieces of soft chocolate butter.
    Add pieces of soft chocolate butter.
  3. Add sugar, a pinch of salt, add some flour and yeast. Start kneading the dough with your hands, adding the rest of the flour.
    Add sugar, a pinch of salt, add some flour and yeast. Start kneading the dough with your hands, adding the rest of the flour.
  4. Knead a soft, smooth, non-sticky dough.
    Knead a soft, smooth, non-sticky dough.
  5. Grease the bowl in which the dough will fit, and the dough bun with vegetable oil. Cover the bowl with plastic wrap and leave in a warm place to rise for 2 hours.
    Grease the bowl in which the dough will fit, and the dough bun with vegetable oil. Cover the bowl with plastic wrap and leave in a warm place to rise for 2 hours.
  6. The dough came up, knead it and put it on the surface. Divide into 12 pieces.
    The dough came up, knead it and put it on the surface. Divide into 12 pieces.
  7. Roll out the piece into a rectangle (approximately 20 x 14). Stepping back from the edge of 1.5 cm, put the jam and top with slightly crushed pieces of walnuts.
    Roll out the piece into a rectangle (approximately 20 x 14). Stepping back from the edge of 1.5 cm, put the jam and top with slightly crushed pieces of walnuts.
  8. Cover the filling with the free part of the dough (1.5 cm, which receded from the edge), slightly press the joint and continue to roll the remaining free part of the dough into a roll. Pinch the edges and roll the roll "snail".
    Cover the filling with the free part of the dough (1.5 cm, which receded from the edge), slightly press the joint and continue to roll the remaining free part of the dough into a roll. Pinch the edges and roll the roll "snail".
  9. Also roll up the "snail" buns from the remaining pieces of dough. Put them in a baking dish and let stand for 15-20 minutes.
    Also roll up the "snail" buns from the remaining pieces of dough. Put them in a baking dish and let stand for 15-20 minutes.
  10. Brush the rested buns with milk and sprinkle with sugar.Send it to bake in a preheated 190 degree oven for 30-35 minutes (we focus on the features of our oven and the ruddy top of the buns).
    Brush the rested buns with milk and sprinkle with sugar.Send it to bake in a preheated 190 degree oven for 30-35 minutes (we focus on the features of our oven and the ruddy top of the buns).
  11. Remove the finished buns from the oven and let them cool.
    Remove the finished buns from the oven and let them cool.
  12. Bon appetit.
    Bon appetit.
  13. Enjoy your tea!
    Enjoy your tea!
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