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 Buns with Jam "Favorites" Recipe
Today I want to share a recipe for not only delicious, but also beautiful, original shaped buns with jam (jam). Cook them often lately, with different fillings. Hence the name)
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
  • 250 gram Jam to taste
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
  • 250 gram Jam to taste
Instructions
  1. Pour warm milk into a deep bowl, add yeast, 1 tbsp sugar and 2 tbsp flour. Mix well, leave the sourdough to come up for 20 minutes (a characteristic cap should form on top of the biscuit).
    Pour warm milk into a deep bowl, add yeast, 1 tbsp sugar and 2 tbsp flour. Mix well, leave the sourdough to come up for 20 minutes (a characteristic cap should form on top of the biscuit).
  2. Add egg, vegetable oil, 2 tablespoons of sugar, vanilla sugar and salt to the dough. Mix well. Here, sift 300 g of flour from the total amount. I begin to knead the dough.
    Add egg, vegetable oil, 2 tablespoons of sugar, vanilla sugar and salt to the dough. Mix well. Here, sift 300 g of flour from the total amount. I begin to knead the dough.
  3. As soon as all the flour is moistened, pour in small portions of the remaining 100 g of flour. When the dough becomes difficult to stir, transfer it to the work surface and start kneading with your hands. The finished dough should be soft and slightly stick to your hands. I put it in a clean, greased bowl and cover it with cling film and a towel.
    As soon as all the flour is moistened, pour in small portions of the remaining 100 g of flour. When the dough becomes difficult to stir, transfer it to the work surface and start kneading with your hands. The finished dough should be soft and slightly stick to your hands. I put it in a clean, greased bowl and cover it with cling film and a towel.
  4. I put the dough to rise in a warm place for at least an hour, and preferably for an hour and a half. Transfer the dough that has come up to the work surface, divide into 3 equal parts, give a rounded shape. We roll out each bun into a circle with a diameter of about 25 cm .
    I put the dough to rise in a warm place for at least an hour, and preferably for an hour and a half. Transfer the dough that has come up to the work surface, divide into 3 equal parts, give a rounded shape. We roll out each bun into a circle with a diameter of about 25 cm .
  5. The circle is cut into 4 parts. On each sector, make 3 parallel incisions on both sides. Between the incisions in the center, I maintain a distance of one and a half to two centimeters. Distribute the filling in the center. I wrap one edge (I try not to stick the strips together), cover with the second one.
    The circle is cut into 4 parts. On each sector, make 3 parallel incisions on both sides. Between the incisions in the center, I maintain a distance of one and a half to two centimeters. Distribute the filling in the center. I wrap one edge (I try not to stick the strips together), cover with the second one.
  6. I put the buns on a baking sheet covered with parchment. I bake them on two baking sheets, 6 pieces on each. Before baking, grease the muffin with scrambled eggs. Bake them in a preheated 180°C oven for an average of 20 minutes.
    I put the buns on a baking sheet covered with parchment. I bake them on two baking sheets, 6 pieces on each. Before baking, grease the muffin with scrambled eggs. Bake them in a preheated 180°C oven for an average of 20 minutes.
  7. Beautiful pink color.
    Beautiful pink color.
  8. If desired, sprinkle the finished rolls with powdered sugar.
    If desired, sprinkle the finished rolls with powdered sugar.
  9. Enjoy your tea!)
    Enjoy your tea!)
  10. Bon appetit.
    Bon appetit.
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