Raspberry Jam Filled Rose Buns
The original recipe for these buns was in grams, so if you have a scale, use those measurements for best accuracy. I have converted the gram measurements to Imperial measures, for those without a scale. You can use any flavor of jam (or marmalade) that you like! Makes 8 buns.
The original recipe for these buns was in grams, so if you have a scale, use those measurements for best accuracy. I have converted the gram measurements to Imperial measures, for those without a scale. You can use any flavor of jam (or marmalade) that you like! Makes 8 buns.
- 1 large egg
- 1 tsp fine salt
- 350 g + all-purpose flour (2 1/2 cups +), as needed
- 60 g sugar (5 tbsp)
- 160 g warm milk (2/3 cup)
- 2 1/4 tsp instant or active dry yeast
- 75 g butter (5 tbsp) at room temperature
- 1 tsp vanilla or vanilla bean paste
- 1/2 cup raspberry jam for filling
- 1 tsp egg beaten with 1 tsp. water, for brushing before baking
- Carbohydrate 0.0528994675369508 g
- Cholesterol 29.0603568417275 mg
- Fat 0.682884035477001 g
- Fiber 0 g
- Protein 0.864253638460832 g
- Saturated Fat 0.212903181684429 g
- Serving Size 1 1 roll (88g)
- Sodium 277.048285006718 mg
- Sugar 0.0528994675369508 g
- Trans Fat 0.114523912187139 g
- Calories 10 calories
Step-by-step
- To a large bowl or the bowl of a stand mixer fitted with a kneading hook, add 2 cups of the flour, the sugar and salt. Mix to combine.
- Heat milk in a saucepan or the microwave until lukewarm. Add yeast, stir and allow to stand for 5 minutes, until frothy. Add to flour mixture, along with 1 egg, the butter and the vanilla. Mix to combine.
- Begin adding additional flour, starting with 1/4 cup increment, then in tablespoon increments, until you have a smooth, moist dough. Remove dough to a greased bowl and cover with plastic wrap. Allow to rise until doubled, 60-90 minutes.
- Grease 10 muffin cups and set aside.
- When dough has risen, remove to a floured work surface. Divide dough into 10 equal portions and form into a ball (about 80g each, if you have a scale). Cover dough balls with a clean kitchen towel and let rest for 10 minutes.
- With a rolling pin, roll each ball into a circle, about 5 1/2 - 6 inches in diameter. Using a sharp knife, cut slits into the dough. Place 1 Tbsp. of jam into the centre and continue shaping into rose by working your way around the circle and wrapping each of the "petals" up and around each other, pinching as necessary to hold them together. Place into greased muffin cup. Repeat with remaining dough.
- When all buns have been shaped, cover with greased plastic wrap and allow to rise until puffy, about 30-45 minutes.
- Preheat oven to 350° F. When buns are ready to bake, beat egg with 1 tsp. water. Brush buns with egg wash. Fill any empty muffin cups 1/2 full with water before baking.
- Bake in preheated oven for about 20-25 minutes, or until golden and they sound hollow when tapped.
- Remove from oven and allow to cool in muffin tin on cooling rack for 15-20 minutes, then remove from muffin tins to cool on the rack. When cool and before serving, dust generously with icing sugar.
Raspberry Jam Filled Rose Buns: A Baking Journey
Baking has always been more than just a hobby for me; it's a form of self-expression, a way to connect with my family, and a delicious escape from the everyday grind. The aroma of freshly baked bread, the satisfying kneading of dough, the soft warmth of a finished loaf – these are the simple pleasures that ground me. Today, I want to share one of my favorite recipes: Raspberry Jam Filled Rose Buns. These aren't just any buns; they're a testament to the beauty that can be found in even the simplest ingredients, transformed with a touch of patience and a whole lot of love.
The idea for these rose buns came to me on a particularly stressful Tuesday. Deadlines loomed, the to-do list seemed endless, and I needed a project that would soothe my soul. I remembered a picture of delicate rose-shaped buns I'd seen online and decided, right then and there, to give them a try. I scoured through recipe books and websites, adapting and experimenting until I arrived at a recipe that was both simple and elegant. The process itself became a meditative exercise; the rhythmic kneading, the careful shaping, and the anticipation of the warm, sweet aroma filling my kitchen were all surprisingly calming.
The beauty of baking, I've found, lies in its adaptability. This recipe is a great example. Feel free to experiment with different jams or fillings – apricot, strawberry, or even a tangy lemon curd would all be delicious additions. The possibilities are endless. You could also adjust the sweetness to your liking, or add spices like cinnamon or cardamom for an extra layer of flavor. The crucial part is to relax, have fun, and enjoy the process. Don't be intimidated if your first attempts aren't perfect; the imperfections add to their charm.
The actual baking process is relatively straightforward. It does involve a bit of rising time, but that’s time for you to relax and enjoy the peace of your kitchen, maybe with a cup of tea or some comforting music. Once they're in the oven, the tantalizing smell alone is reward enough. And when you finally pull them out, warm and golden, it’s like seeing your hard work blossom into something beautiful. The soft, fluffy dough, the sweet burst of raspberry jam, and the delicate rose shape – it's truly a rewarding experience.
These Raspberry Jam Filled Rose Buns aren’t just for special occasions; they're perfect for brightening any day. They’re wonderful served warm with a cup of coffee or tea, as an afternoon treat, or even as a charming addition to a brunch spread. And the best part? They bring a touch of homemade goodness to your table, reminding you of the simple joys of life and the comforting embrace of the kitchen.
So, gather your ingredients, put on some music, and let the magic of baking begin. You’ll be surprised by how much joy these little rose buns can bring, not just to your taste buds, but to your heart as well. Let me know if you try them and how it goes!
Ingredients you will need
- 1 large egg
- 1 tsp fine salt
- 350 g + all-purpose flour (2 1/2 cups +), as needed
- 60 g sugar (5 tbsp)
- 160 g warm milk (2/3 cup)
- 2 1/4 tsp instant or active dry yeast
- 75 g butter (5 tbsp) at room temperature
- 1 tsp vanilla or vanilla bean paste
- 1/2 cup raspberry jam for filling
- 1 tsp egg beaten with 1 tsp. water, for brushing before baking
