Buns with strawberry jam. How to make buns with yeast dough jam according to a step-by-step recipe with a photo

24.11.2019

Step 1: knead the dough.

First you need to knead the dough. Since it is yeast, it will take quite a long time to knead. Therefore, it is better to prepare the dough in advance, for example, in the evening.
First, in a deep plate, mix salt, sugar and yeast, fill them with warm milk (its temperature should not be higher than 40 degrees). Leave the yeast to brew in a warm place for 25-30 minutes.
After the indicated time, add the softened and cut margarine to the yeast with milk. Now gradually, in small portions, add sifted wheat flour, simultaneously kneading the dough with his hands.
As a result, you should have a soft, but not sticky mass, do not add flour so that the dough does not come out too tight.
Wrap the finished dough with a towel or wrap cling film and leave to rise in the refrigerator for 8-12 hours.

Step 2: form jam buns.

Take the dough out of the refrigerator, wrinkle and divide into 20-25 equal balls.
Now the fun begins, we will shape our beautiful buns... Take one ball and roll it into a round cake, but not very flat.
Use a glass or glass to cut out a circle in the middle of your tortilla.
Take the part that looks like a donut and fold it in the middle to make a figure eight.
Place one part of the figure eight over the circle you cut out earlier.
Wrap the second part of the figure eight inward and place it on top, the ring in the ring, so that you get a kind of "rose".
Immediately place the piece on a baking sheet, greased with butter or covered with baking parchment, and start shaping the next bun.
When all the dough has gone into the blanks, put a spoonful of your favorite jam in the center of each bun. Now leave your products for a while so that they fit and spread out a little in all directions.

Step 3: bake the jam buns.

Preheat oven to 180-190 degrees Celsius, brush the jam buns with loose yolk, then send them bake until mouth-watering golden brown... Once the dough is baked and changes color, take out your baked goods and set to cool at room temperature. Once the buns have cooled, they are ready to serve.

Step 4: serve the jam buns.

Jam rolls are perfect for tea and as a gift. They are beautiful, ruddy, sweet and very fragrant, so they look good on the table and invite everyone to tea. And what can warm you better in cold autumn than a cozy and relaxed atmosphere when everyone is at home? Probably nothing.
Bon Appetit!

Similar buns can be made with natural marmalade, it turns out very tasty too.

Always look at the expiration date of the yeast. Only with fresh yeast will your dough be airy enough, otherwise all your efforts may be wasted.

To prevent the edges of the buns from falling apart, fasten them together with slightly damp hands.

Jam buns are a delicious occasion to tell dear and close people about your feelings. Delicate yeast dough and apricot jam inside will tell the story of the most tender emotions. homemade baking fragrant and amazing.

Making baked goods at home is a whole sacrament that only initiates can do. Children are spinning around to play with pieces of dough and eat a few spoons of delicious apricot jam... Adults mentally count the time remaining until the buns are removed from the oven. And everyone is happy. And everyone is good. And after the performance simple recipe it will be delicious. Incredibly tasty, warm and cozy.

We have already prepared « » and « » ... The dough was kneaded using the simplest and most uncomplicated technology with a minimum of ingredients, and the result was surprisingly tasty and reliable.

Today we will take jam, the method of cutting the dough, as in the recipe « » , and depict buns with jam.

Which dough is suitable for jam buns

To decide on the test, you need to answer the questions:

1. what period of time the hostess has to spend in the kitchen;

2. what foods are in the refrigerator;

3. what the family loves.

The base for buns with jam can be yeast, puff, or kefir dough. The last option is the fastest. The first can be super quick if you use commercial yeast or puff pastry.

What shape can be given to buns with jam

It all depends on the hostess's imagination. You can work wonders with the dough. Buns can be buried or open. They can be in the form of balls, snails, roses, cheesecakes, envelopes, bagels, plaits, etc.

It is better to take a thick jam so that it does not spread.

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Jam rolls are my kids' favorite pastries. I want to offer the author's version of the most delicious rolls stuffed with purchased butter yeast dough... The recipe is suitable for novice housewives who do not know how to knead the dough, but really want to start cooking sweet pastries for tea.

Our air and fragrant buns with yeast dough jam deserve your attention. Prepare, and you will certainly like the method of forming the blanks.

Products are taken from the list.

The finished yeast dough is formed into identical balls. It is convenient to sprinkle oil on your hands and squeeze the "round" through the ring from the thumb and forefinger. Koloboks should definitely be well spaced.

At this time, the filling is being prepared. I have - + potato starch... The berries were whole, but I ran them through a blender and mixed them with the starch. Brought to a boil, stirring well. Then she cooled it well. The jam has thickened.

Long tongues roll out of the dough balls. The surface of the table is powdered with flour during rolling.

Jam is spread in a thin strip in the center of each tongue.

After that, the sides of the tongues are stuck together into an elongated "pie". The seam is slightly pressed, and the workpiece itself is twisted into a snail. The edges are pressed against the base. During the sculpting process, the fingers are dipped in flour.

All snail buns are formed in this way. They go to oiled silicone mold and remain in it until the increase in volume.

Before planting in the oven, they are smeared with yolk and water.

Sprinkle with crumbs made from butter grated with flour, vanilla and sugar.

Buns with jam are baked for no more than 20 minutes in a well-preheated oven.

Served for adults and children for tea. This is yummy! Very fluffy, very fragrant - divine Victoria Jam Buns. If desired, the snail buns are sprinkled icing sugar- this is already for a super sweet tooth.

Nutritionists argue that breakfast is more than a deposit effective day, but also a prerequisite for the normal functioning of the digestive system. However, getting my family to eat a full meal in the morning, and not just grab tea or coffee on the run, is very difficult.

What I just didn’t do - I cooked porridge, “composed” casseroles, and built multilayer sandwiches. Nothing helped, only wasted time. Okay, a friend shared a recipe for delicious jam buns that cook very quickly in the oven. On weekends, I do them right in the morning, and on workdays - in the evening, and in the morning I just heat them up in the microwave.

This pastry is prepared very quickly, the most common products are needed, and the result is excellent! My "reluctance" people even get up half an hour earlier so that they can slowly drink tea with these buns. Let's cook them together!

Buns with jam

Kitchen tools: 2 bowls, rolling pin and spoon, mixer with butter attachments, kitchen scissors or knife.

Ingredients

How to choose the right ingredients

Try to take fresh dry yeast, and if you have not used it completely, store the opened bag in the refrigerator (up to two weeks) or prepackaged in the freezer (up to six months).
If there is no dry yeast, you can replace it with fresh one, but for this, the amount must be multiplied by three. For buns, you need about 20 g of fresh yeast.
A good quality butter margarine can be used instead of butter. Keep both products fresh, uniform in color without a musty odor.
Be sure to check the eggs for freshness. The easiest way to do this is by carefully lowering them into a glass of water: fresh ones will drown, those that are best used in the near future will “stand” without completely sinking to the bottom. Those eggs that float are best discarded immediately.
For the filling, it is better to choose enough thick jam or jam.

Step by step cooking

You need to start cooking these pastries with dough. To do this, put 6-7 grams of dry yeast in a small bowl. Heat 50 ml of water until warm and pour over the yeast. Add 1 tablespoon of sugar (25 g) there. Cover the mixture and leave in a warm place for a quarter of an hour.
Soften 200 g butter in a large bowl. When will it get room temperature, add 200 g of sugar there and beat well with a mixer.
Add 5 eggs to the dough (all at once) and beat the dough again.
Pour the prepared dough into the butter-egg mixture (yeast with sugar and water), mix gently, preferably with a spoon.
Add 750-800 g flour gradually. To do this, sift it in portions of 100-150 g, knead the dough after each. At first it is more convenient to do this with a spoon, then with your hands in a bowl. When the dough is cool enough, place it on a rug or table sprinkled with the rest of the flour (50-100 g) and continue to knead until a smooth, elastic ball is obtained.
Dip the finished dough in flour, put it back in a bowl, cover with a towel and leave in a warm place for about an hour to come up.
The next step is shaping the buns. To do this, take out the risen dough, divide in half. Roll each piece into a layer about 0.5 cm thick and distribute 125-175 g of jam on its surface. After that, roll up the layer with a roll.
Transfer the rolls carefully to a baking sheet lined with parchment. Make deep cuts on each roll - use a knife or kitchen scissors for this. Expand the cuts in different directions - alternately left and right.
Bake the buns in an oven preheated to 180 degrees for about 40-50 minutes.

Bon Appetit!

Cooking recipe video

To see all the stages of cooking such a muffin, watch the following video. It shows you how to make these buns correctly.

How to decorate a dish

Such pastries look very attractive and do not need any special decor. If you want the buns to be even nicer, grease them before baking. raw egg(it must be shaken with a fork until smooth, and then applied to the surface of the dough with a silicone brush). This is how they decorate almost any pastry - from to baking - with poppy seeds -.

Another option is to sprinkle the finished hot products with powdered sugar. Do not let them cool down, otherwise the powder will crumble. Spice lovers can mix the powder with cinnamon to give the baked goods an original color. By the way, they often decorate “buns with apples” in this way.

To make the dough come up faster, put it in a warm place, for example, next to a switched on stove. However, there is no need to put on the stove itself - yeast "does not like" when it is too hot. For the same reason, they need to be poured with warm, not hot water.
You can soften the butter faster by grating it on a coarse grater or cutting it into small pieces.
To quickly roll out the dough into a layer, dust the rolling pin with flour - it will not stick.
If the buns are browned on the top and bottom, but are still damp on the inside, cover them with parchment or foil. So they will not burn while they are baked.
You can check the readiness with a toothpick or a wooden stick - pierce the product with it. If there are no traces of dough on the wood, the baked goods are ready.
Would you like to use jam, but is it runny? Add chopped nuts to it to thicken the filling and prevent it from escaping.
Preheat the oven in advance - the baking will not rise in too cold. It is important not to overheat, because the rolls will not be baked into too hot.

How to serve a dish correctly and with what

Since such buns are baked in a single roll (you remember that the dough is not cut completely), they are carefully divided into portions before serving. After that, the pastry can be folded into a wicker basket or on a wide flat plate, tray. If desired, paint strips of jam syrup or sprinkle with powdered sugar and cinnamon on the edge of the plate.

Like other pastries, for example, this pastry is served for dessert or tea, coffee. It is better, of course, to do this while the products are warm, but you can also warm them up in microwave oven or oven. To do this, pre-cover the items with a clean cotton cloth slightly moistened with water. So you can warm up almost any pastry, but with puff pastry rolls, "the number will not work", they will not be crispy.

Offer milk, cocoa, juices or compote with buns.

Other cooking and filling options

As a filling, you can use not only jam or jam, but also sugar with cocoa. To do this, sprinkle each layer with two tablespoons of sugar and the same amount of cocoa after you roll it out.
Another filling option is thick caramel or thick honey with nuts.
According to this recipe, you can make buns with apple filling: Cut sweet apples into small wedges, sprinkle lightly with sugar, add some crushed nuts and spread on a layer of dough.
If you love curd, use it for the filling. To do this, grind the cottage cheese through a sieve or mash it with a fork, mix with sugar and steamed raisins (pour a little boiling water over the raisins, let it stand for seven minutes, then put it in a colander and let all the water drain).
To give the dough more original taste, you can add a bag to it vanilla sugar, a little vanilla or cinnamon.

These buns are very tasty right after baking, hot and aromatic. However, even when cold, they are no worse - such a muffin can be given to children to school or taken with you as a snack. It is very simple to cook it, even novice cooks can cope with this task, because cooking yeast shortbread dough lighter than other types that contain yeast. Experimenting with fillings, it's easy to get a new treat with original flavors every time. How do you bake buns, what fillings do you use, how do you prepare the dough? Let us know in the comments.

This recipe for buns with yeast dough and her story was sent to us by Elena. I am from Kazakhstan, Rudny. I'm 36 years old. I was born in 1977 and raised in the USSR.

“I grew up in times of perestroika and a shortage of everything, including food. expensive dishes, and especially in our family there was no opportunity. But family is family. I had to somehow live, eat something. Especially we, children, wanted something sweet. And we looked for different ways to get this sweet.

My mom used to bake for us on weekends yeast buns with jam, which she called "American". I don’t know where this name came from. Either she heard somewhere, or she came up with it herself. These buns were only called so - "buns", but in fact they were rolls with jam instead of filling. After cooking, they were sliced and eaten with tea (and with pleasure). In this recipe, the whole point was in the thick jam.

And then, one day, I decided to somehow make my mom a pleasant surprise and bake these buns. And I must admit that she herself was not indifferent either to sweets or to baked goods. I got cherry jam from the mezzanine (I couldn't find another) and started making the dough. It was not difficult to make it - I knew how to knead the dough. And I coped with it quickly, with enthusiasm.

She rolled out the cakes and began to smear them with jam. But the jam is cherry. Liquid. It was not spread, but simply dripped from the edges of the dough onto the table. I did not give up, and, pouring it onto the larger cakes, I rolled them into a roll. She put it on a baking sheet and waited for an hour.

An hour later I looked, and then my jam, absolutely everything, ran out. Well, how can it be! I had to do something. Buns without jam will turn out to be tasteless, there is little sugar in the dough. The jam was supposed to give a sweet taste to the baked goods. And sweet is my weakness. And I also poured jam on top of them. It doesn't matter that most of it is glass on a baking sheet. I, stubborn (and stupid by age), put the buns to bake. Soon, the oven began to smell terribly. This was my jam.

After preparing the buns with jam, it turned out that they were all firmly, to blackness, adhered to the baking sheet, so much so that they could not be ripped off. So I had to cut (or tear off) the buns from him. But that was not all. I didn’t taste the jam, which, as it turned out, was with seeds. And the bones have not gone anywhere! So you can break your teeth.

So, training on my mom and dad, and on my brother, I was gaining skill. But now I cook and it is quite tolerable. Next, I want to present to your attention her recipe for the very bun, which did not seem so difficult to me. "