Monday, November 29, 2010

Jam buns

Jam buns / Pãezinhos recheados com geléia

Yeasted challenged, fear not: these buns are absolutely easy to make and good to finish up that jar of jam that has been around your fridge for weeks (months, maybe?). :D

It’s not even right for me to take the credit over these – the standing ovation should go to my stand mixer.

Jam buns / Pãezinhos recheados com geléia

Jam buns
from Donna Hay magazine

2 teaspoons active dry yeast
5 tablespoons caster sugar
¾ cup (180ml) lukewarm whole milk
2 1/3 cups + 1 tablespoon (337g) all purpose flour
3 tablespoons (42g) unsalted butter, melted
1 egg yolk
1/3 cup raspberry jam or your favorite flavor
1 egg yolk, extra
2 tablespoons heavy cream
icing sugar, for dusting (optional)

Place the yeast, 2 teaspoons of the sugar and the milk in a large bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
Add the flour, butter, yolk and remaining sugar to the yeast mixture and mix until a soft dough forms. Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little flour to the dough if it becomes too sticky – avoid adding too much flour or the dough will become tough. Make a ball with the dough, place in a lightly oiled large bowl, cover with plastic and set aside in a warm place for 1 hour or until doubled in size.
Butter a large baking sheet. Divide the dough into 16 pieces and roll into balls. Press out into circles measuring about 12cm (5in) in diameter and spoon 1 teaspoon of the ham into the center of each. Carefully fold over the dough to enclose the filling and pinch to seal. Place pinched side down onto prepared sheet.
Using a sharp knife, make a small cut in the top of each roll. Cover with a clean tea towel and set aside in a warm place for 1 hour or until doubled in size.
Preheat the oven to 180°C/350°F. Whisk together the yolk and the cream and brush over the buns. Bake for 15-20 minutes or until dark golden. Serve warm or at room temperature, dusted with the icing sugar – the jam is extremely hot when the buns first come out of the oven, so handle and eat with care.

Makes 16

16 comments:

syrie said...

Hello my dear friend. Good to see you're still cooking up a storm. Looks divine. Nothing beats freshly baked bread for me!

Just Cake Girl said...

they look sooooo cute :D want one now :)

Anonymous said...

Bom dia Patricia,

eu gostaria de saber onde voce conseguiu os botoes para PDF e Print que aparecem no final de cada post.
Obrigado pelas dicas culinarias! :-)

ABS

Sally - My Custard Pie said...

Beautifully baked and written - for the yeasted challenged....standing ovation to your mixer...love it!

Miryam said...

Wow these look superb, wouldn't like to have a couple right this minute with my milk :-(

Torviewtoronto said...

soft bread looks fabulous

Anonymous said...

these look amazing and i would just LOVE to make them. do you recon i could make them with fresh yeast? its just easier to get my hands on fresh yeast instead of dry active yeast...

Katie said...

They look amazing and so professional. You've got a smooth golden finish to them. Delicious

Ah Tze said...

Hi, first time visiting your blog and I like your photos shooting skills!

Helene said...

That filling looks so good. Great buns.

Carly said...

These look delicious! I'll be making them very soon :) Thanks for the recipe!

The Urban Baker said...

i love your recreations of DH. As always, Patricia, looks delicious, wonderfully shot and thoughtfully written!

Patricia Scarpin said...

Hey, gorgeous! Long time no see! How is everything going?
xoxo

Just Cake Girl, thank you! I wish I could share them with you!

Oi, Anônimo, aqui:
http://www.printfriendly.com/button
Por nada!

Sally, thank you! You are far too sweet. ;)
xx

Miryam, thank you! I wish I could share them with you!

Torview..., thank you!

Anonymous, I think it would work out well with fresh yeast, too!

Katie, thank you! You are too sweet!
xx

Ah Tze, thank you for stopping by!

Helene, thank you! I love anything jam.

Carly, thank you for stopping by! I hope you like the recipe!

Susan, my lovely friend, you are always so sweet, thank you!
I love Donna's recipes!
xoxo

Lynne said...

I love yeast breads! Your jam buns look delicious!

Abby said...

Yeast buns - love 'em! Never made them myself, though. Maybe you've encouraged me to give them a try!

eatme_delicious said...

What a fun idea! I'm not a jam fan but these sound really good.

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