Strawberry jam bread buns are one of those childhood dessert I will remember for ever. My grandmother was able to create this most delicious thing out of just few ingredients from the local farm. She would use eggs that have been laid that same morning and milk that have been milked at neighbor’s farm. Grandparent’s house and garden are surrounded by fruit trees and bushes; therefore, every year she would make many different kinds of fruit jams. From apple to plum, apricot, raspberry and my absolute favorite, strawberry jam. There wasn’t a time in my childhood that we would arrive to my grandparents house and there wouldn’t be a delicious dessert in the oven. I still remember the smell of freshly baked strawberry jam bread buns. As a child I would run to the kitchen and beg my grandmother to open the oven and tear one strawberry jam bread bun for me. The buns are definitely most delicious when they are still warm. Butter makes the outside crunchy and mouth melting while dough, beaten by hands for a long time, formed a soft and fluffy consistency inside the bun. Sweet jam is overflowing because my grandmother would put a lot of jam filling inside each bun. I must admit this habit stayed with me; therefore, nowadays I too fill bread buns with a lot of jam.
- 2,2 lbs (1/2 kg) Flour
- Dried Yeast
- 2 Eggs
- 1 stick of (150 g) Butter
- 1 cup (250 ml) Milk
- Strawberry Jam (recipe for homemade strawberry jam)
- Pinch of Salt
- Baking Tray
- Rolling Pin
1. Step one: Making Yeast Dough
First and most important rule whenever you make dough with yeast is: make sure the room is warm and no windows are opened. If you follow this rule your dough will grow and bread will be soft and fluffy.
In a large mixing bowl combine dry ingredients flour, dried yeast, salt and sugar and mix them well. Then add room temperature butter (it is best to let butter out of the fridge over night), milk, and lastly eggs. Use the hand mixer to form the dough. I let my stand mixer process the dough for 10 – 15 minutes, adding more flour as needed. The dough is ready when it doesn’t stick to the side of the bowl anymore. Dust it with some more flour on top and underneath then place the bowl with the dough in a warm place to rest.
*I heat up the oven to 50 C / 320 K and turn it off right before placing the bowl with dough in it. Let it rest there for at least half an hour. Don’t open the oven door.
2. Step Two: Making Bread Buns
Once the dough has rises up to the top of the bowl it’s time to roll it out on the table or counter top that have been generously dusted with flour. Don’t roll it too thin because it will break easily and will be harder to form buns. Cut it into squares and place 1 – 2 spoons of favorite jam in the middle of each square then use your fingers to pul the corners together and press them from all sides so jam gets nicely packed in the middle. place the buns in the baking tray, placing the pressed side down.
*If the dough is too sticky dust your hands and surface with more flour.
3. Step Three: Coat Strawberry Jam Bread Buns With Melted Butter
Melt the butter in the warm oven or in the microwave. Use the brush and cover all buns with decent amount of butter. Make sure butter gets in between buns, that will make it easier to break apart after they get baked. Cover buns with kitchen cloth and let them rest for another 20 minutes before placing them in the heated oven. Bake at 180 C / 450 K for 30 – 40 minutes.