Print Recipe
 Vanilla Buns with Jam Recipe
Nowadays, there is no longer a desire for simple buns, the public wants in addition to bread and circuses... I offer several types of modeling, tea with such buns will be much tastier. Other yeast can also be used for the dough - this has been tested. Help yourself, dear ones!
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes
Cuisine Russian Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
  • 550 gram Jam any to taste
Additionally:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes
Cuisine Russian Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
  • 550 gram Jam any to taste
Additionally:
Instructions
  1. Knead the dough in a way that is convenient for you. I do it in a bread maker, an hour later there is a great dough on the table.
    Knead the dough in a way that is convenient for you. I do it in a bread maker, an hour later there is a great dough on the table.
  2. Divide the dough into pieces of 72 g, 15 pcs. Roll into buns and, covered, leave to "rest" for 10 minutes. FIRST, A "CLOSED BUD" IS FORMED: roll the bun into a long rectangle, spread 1.5 tsp of jam.
    Divide the dough into pieces of 72 g, 15 pcs. Roll into buns and, covered, leave to "rest" for 10 minutes. FIRST, A "CLOSED BUD" IS FORMED: roll the bun into a long rectangle, spread 1.5 tsp of jam.
  3. I like to fasten myself to a seat belt.
    I like to fasten myself to a seat belt.
  4. Nip it in the bud. Put it on a baking sheet.
    Nip it in the bud. Put it on a baking sheet.
  5. THE SECOND FORMING "PIGTAIL": Roll the bun into an oval, make incisions from the sides. Put 1.5 tsp of jam in the middle, covering the top and bottom with dough, alternating to braid the hair.
    THE SECOND FORMING "PIGTAIL": Roll the bun into an oval, make incisions from the sides. Put 1.5 tsp of jam in the middle, covering the top and bottom with dough, alternating to braid the hair.
  6. Put it on a baking sheet.
    Put it on a baking sheet.
  7. THE THIRD "ROSETTE" FORMING: Roll out the bun into a circle with a diameter of 12 cm.. Make four incisions.
    THE THIRD "ROSETTE" FORMING: Roll out the bun into a circle with a diameter of 12 cm.. Make four incisions.
  8. Put 1.5 tsp of jam in the middle, stretching and twisting one slice, wrap the jam.
    Put 1.5 tsp of jam in the middle, stretching and twisting one slice, wrap the jam.
  9. Then also do the opposite. Repeat this with all four wedges. Put the blanks into the mold.
    Then also do the opposite. Repeat this with all four wedges. Put the blanks into the mold.
  10. FORM THE FOURTH "SCALLOP": Roll out the bun into an oval. On the one hand, to leave a dent. Put 1.5 tsp of jam.
    FORM THE FOURTH "SCALLOP": Roll out the bun into an oval. On the one hand, to leave a dent. Put 1.5 tsp of jam.
  11. Cover the jam with dough.
    Cover the jam with dough.
  12. Fasten the strips, alternating them and at different angles. Roll out the workpiece, giving the shape of a scallop. Put it on a baking sheet.
    Fasten the strips, alternating them and at different angles. Roll out the workpiece, giving the shape of a scallop. Put it on a baking sheet.
  13. THE fifth type, FORMING a "FLOWER": Roll out the bun in a circle, make four incisions. Put 1/2 tsp of jam on each sector.
    THE fifth type, FORMING a "FLOWER": Roll out the bun in a circle, make four incisions. Put 1/2 tsp of jam on each sector.
  14. I would like to trim the ends of the sector and place it in the center of the circle. Do this with four sectors.
    I would like to trim the ends of the sector and place it in the center of the circle. Do this with four sectors.
  15. Put another 1/2 tsp of jam in the middle. Put it on a baking sheet.
    Put another 1/2 tsp of jam in the middle. Put it on a baking sheet.
  16. Cover with cling film and leave for proofing for 20-30 minutes. Turn on the oven to warm up.
    Cover with cling film and leave for proofing for 20-30 minutes. Turn on the oven to warm up.
  17. Lubricate the finished blanks with a mixture of yolk and milk. We send it to the preheated oven.
    Lubricate the finished blanks with a mixture of yolk and milk. We send it to the preheated oven.
  18. Bake for 20-25 minutes at a temperature of 180 degrees, until a beautiful blush.
    Bake for 20-25 minutes at a temperature of 180 degrees, until a beautiful blush.
  19. Cool the buns slightly on the grill.
    Cool the buns slightly on the grill.
  20. Before serving, sprinkle with powdered sugar if desired.
    Before serving, sprinkle with powdered sugar if desired.
  21. ENJOY YOUR TEA!!!
    ENJOY YOUR TEA!!!
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