Description
Raspberry jam buns deliver pure comfort straight from the oven, filling your kitchen with warmth and sweet memories. Delicate dough wrapped around tangy raspberry preserves creates a delightful treat perfect for sharing with friends and family.
Ingredients
Scale
Dry Ingredients:
- 3 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
Wet Ingredients:
- 1 large egg
- ½ cup warm milk
- ¼ cup unsalted butter
Filling and Topping:
- ¾ cup raspberry jam
- 2 tablespoons powdered sugar
Instructions
- Dissolve 2 ¼ tsp active dry yeast in ½ cup warm milk heated to 110°F, letting it sit until foamy develops across the surface.
- Combine 3 cups flour, ¼ cup sugar, and ½ tsp salt in a large mixing bowl, creating a central depression for wet ingredients.
- Pour activated yeast mixture, 1 beaten egg, and ¼ cup melted butter into the flour well, mixing until a shaggy dough forms.
- Knead the dough for 8-10 minutes using a stand mixer or your hands until it becomes smooth and elastic.
- Transfer dough to a covered bowl, allowing it to rise in a warm spot for 1 hour until its volume doubles.
- Deflate the dough and roll it out on a flour-dusted surface into a 12×16 inch rectangle.
- Spread ¾ cup raspberry jam evenly across the dough, maintaining a ½ inch border around the edges.
- Tightly roll the dough from the long side, creating a compact log shape.
- Slice the log into 12 equal portions using a sharp serrated knife.
- Arrange rolls in a greased 9×13 inch baking pan, spacing them slightly apart.
- Cover the pan and let rolls rise for an additional 30 minutes in a warm environment.
- Heat the oven to 375°F while the rolls complete their second rise.
- Bake the rolls for 20-25 minutes until their tops turn a rich golden brown color.
- Remove pan from the oven and allow rolls to cool for 10 minutes.
- Dust the warm rolls with 2 tbsp powdered sugar just before serving.
Notes
- Check your yeast’s freshness by ensuring it becomes foamy within 5 minutes, which guarantees a good rise for your buns.
- Knead the dough thoroughly to develop gluten, creating a soft and tender texture that makes these raspberry jam buns deliciously light.
- Let the dough rise in a draft-free, warm spot like near a heating vent or inside a turned-off oven to help it expand perfectly.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free blend and add xanthan gum to help bind the dough.
- Prep Time: 1 hour 45 minutes
- Cook Time: 20-25 minutes
- Category: Baked
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 270 kcal
- Sugar: 15 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg