Soft buns with a sweet raspberry jam filling. Great as a quick breakfast.
The idea of a soft enriched dough bun is very appealing. Filled with a little raspberry jam, or indeed any jam, the thought of them is even more enticing.
I do love enriched dough, as the small amount of sugar together with butter, milk and egg, make for such a tasty bread. I have made brioche in various shapes and sizes in the past. Today I decided on an enriched dough, but without the lengthy proof time of brioche. The result would still be soft and light, and then with some jam in I was sure they would be very tasty indeed.
Although it does take a few hours to make them it is certainly worth the effort. They can even be made without the jam, or using different jams and other fillings such as Nutella.
Mine baked very well indeed and, if careful with the rolling, it is possible to get a nice layer of jam across the width of the bun. I wasn’t particularly careful with mine, so the jam ended up to one side in some of the buns. But that really didn’t matter the taste was just the same.
For those unsure about putting the filling in before baking these buns can be baked and then sliced open one cooled, and have some filling such as jam and cream placed inside.
I was very happy with mine and will be making them again, very soon.
Another of my favourites in the bread category is Hot Cross Buns.
Soft Raspberry Jam Buns – Video
- 500g(3 1/3 cups, based of scooping packed flour into a 250ml cup) bread flour
- 200ml(1/2 + 1/3 cup) milk, lukewarm
- 100g(1/2 cup) caster or granulated sugar
- 1 medium egg(large in USA)
- 100g(7 tbsp) unsalted butter, cubed and softened
- 7g(1 packet) active dried yeast
- 100g(about 5 tbsp) raspberry jam
- 1 egg yolk, for brushing on top
- Put a good teaspoon of sugar into the milk and sprinkle the yeast over the top.
- Give the mixture a stir and then leave for about 10 minutes to activate. The yeast should become frothy/foamy on top of the liquid.
- Place all the dry ingredients into the bowl of a stand mixer(or a large bowl is doing thins by hand).
- Stir around to combine a little.
- Add the yeast mixture, egg and butter and start to knead, using the dough hook, on a slow speed.
- When the ingredients are nicely combined increase the speed to medium-high and knead for about 5 minutes, until the dough is smooth and only slightly tacky.
- Transfer the dough, formed into a tight ball, into a lightly greased bowl and cover with plastic wrap.
- Allow the dough to proof for about an hour to an hour and a half, until the dough has doubled in size.
- Remove the dough from the bowl, onto a work surface and pat down into a round disc, knocking out the air.
- Divide the dough into 16 equally sized pieces and roll each piece into a tight ball
- Cover again and allow to rest for 15 minutes.
- Preheat the oven to 170C/150C Fan/325 F.
- Flatten each ball and roll into a rectangle which is about 4 inches(10cm) wide and up to 6 inches(15cm) in length.
- Place a teaspoon of jam onto the dough, about 1 1/2 inches from one end and spread the jam into a rectangle, about an inch deep, leaving a gap at each side.
- Fold each side of the dough over the jam and press down to seal.
- Take the 1 1/2 end of the dough and lift up over the jam.
- Then fold/roll over again, until the dough is shaped like a log.
- Place on a baking sheet, lined with parchment paper, forming 2 rows of 8 rolls quite close together.
- Brush the top of each roll, lightly, with warmed jam.
- Brush again with beaten egg yolk.
- Bake in the over for about 25 minutes, until they are baked through.
- Remove from the over and allow to cool, on a wire rack, before serving.