Buns with jam – 10 delicious homemade recipes

Bake buns with jam according to recipes from 1000.menu with photos, cooking time, calorie content, BJU and calorie content, variable composition of goods and portion sizes. Read more...

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Buns with jam – sweet satisfaction for big and small

Buns with jam are a nutritious treat for lovers of sweet pastries. Instead of jam, you can use jam, marmalade, confiture, marmalade, jelly sweets and the freshest berries/fruits stewed with sugar. Jam from all fruits is suitable, including zucchini, onions, pumpkin and watermelon rinds: store-bought or homemade, no matter what.

The 5 most commonly used ingredients in jam bun recipes:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Sugar	398			99.7
Milk	68	3.2	3.6	4.8
Jam	271	0.3		71
Flour	325	12	1	67
Testicles	157	12.7	10.9	0.7

The most common buns of this type are made from yeast dough. Without yeast, unfortunately, you won’t get fluffy baked goods. If you don’t want to eat yeast, we opt for puff pastry, commercially available. Yeast dough can also be purchased, rather than preparing it yourself - it will turn out faster. But you need to choose a rich dough, specifically it is used for buns.

The most common buns with jam are prepared like this:

Dissolve yeast and a spoonful of sugar in warm water. Leave in a warm place to rise.
Sift the flour, mix with sugar, salt and chop with a knife and butter.
Pour the dough into the flour mixture, beat in the eggs and knead into an elastic dough.
Leave the dough to rise in a warm place for an hour.
Knead the dough and divide into parts according to the number of buns.
Make a flat cake from each part, put thick jam in the center and pinch the edges.
Place the buns on a baking sheet and leave to rise for half an hour.
Bake in an oven preheated to 200 degrees.
If desired, the surface of the buns can be brushed with beaten egg before baking or with sunflower oil afterwards. Instead of butter, you can use confectionery sprinkles or sweet powder.

5 of the fastest recipes for buns with jam:

Name of the dish	Preparation time	Calories kcal per 100g	User rating
Puff pastry with jam	30 min	370	+51
Pretzel – savory pastry with poppy seeds, cinnamon and dried fruits	1 hour 30 minutes	282	+19
Buns in a slow cooker with jam for tea	2 hours 20 minutes	295
Yeast buns with jam Rosettes	2 hours 30 minutes	321	+38
Yeast buns in a slow cooker	3 hours	304	+126

Tips and advice:

be sure to let the buns cool after baking - the jam inside will be hot and you can get burned
liquid jam can be thickened with starch, breadcrumbs, crushed nuts or semolina

Buns with jam

Recipes: 10

flour – 600 gr.
dry yeast – 7 gr.
almond milk – 1 tbsp.
(200 ml.) butter – 200 gr.
(soft) sugar – 100 gr.
eggs – 2 pcs.

nonna pina

13 May 2012, 17:41

for 10 pcs.
12 tbsp.
flour tbsp.
kefir 60 gr.
Lana butter or margarine for baking 2 tbsp.
sugar 1 egg

anthea

April 29, 2010, 20:03

Buns with jam

Ingredients

Yeast dough – 1 kg

Victoria jam (or any other) – 300 ml

Butter (for sprinkling) – 40 g

Flour - as needed

Sugar (for sprinkling) – 1 tbsp.

Chicken egg – 1 pc.

Crystalline vanillin – 1 g

Sweet powder - optional

357 kcal
45 min.
45 min.

Photo of the finished dish

Step-by-step recipe with photos

Buns with jam are my kids’ favorite baked goods. I would like to offer my own version of the most delicious buns with an interior made from purchased rich yeast dough. The recipe is suitable for novice housewives who cannot knead dough, but really want to start making sweet pastries for tea.

Our airy and fragrant buns with jam made from yeast dough deserve your attention. Prepare, and you will definitely like the method of forming blanks.

Products are taken according to the list.

The finished yeast dough is formed into similar balls. It is comfortable to spray your hands with oil and squeeze the “rounds” through the ring from your thumb and index finger. The koloboks must be well spaced.

At this time, the inside is being prepared. I have five-minute Victoria jam + potato starch. The berries were whole, but I put them through a blender and mixed them with starch. Bring to a boil, stirring well all the while. Then it cooled well. The jam has thickened.

Long tongues are rolled out from dough balls. When rolling, the surface of the table is dusted with flour.

Jam is distributed in the center of each tongue in a narrow strip.

Then the sides of the tongues are molded 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 modeling process, the fingers are immersed in flour.

All snail buns are formed using this method. They are sent to a greased silicone mold and remain in it until they grow in volume.

Before placing in the oven, brush with yolk and water.

Sprinkle with crumbs made from butter ground with flour, vanillin and sugar.

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

Served for tea for adults and children. This is delicious! Very fluffy, very fragrant - divine Victoria jam buns. If desired, snail buns are sprinkled with sweet powder - this is for those with a super sweet tooth.

How to create buns with jam from yeast dough according to a step-by-step recipe with photos

Nutritionists say that breakfast is not only the key to a productive day, but also an indispensable condition for the normal functioning of the digestive system. But it’s very difficult to force my family to eat a full meal in the morning, and not just grab some tea or coffee on the run.

I did everything I could - I cooked porridge, “invented” casseroles, and built multi-layer sandwiches. Nothing helped, I just wasted my time. Great, a friend shared a recipe for delicious buns with jam, which cook very quickly in the oven. On weekends I make them right in the morning, and on weekdays in the evening, and during the day I just heat them in the microwave.

This baking is prepared very quickly, the ingredients needed are the most ordinary, but the result is amazing! My “unwilling people” even get up half an hour earlier so that they can leisurely drink tea with these buns. Let's cook them together!

Buns with jam

Ingredients

Dry yeast	6-7 g
Water	50 ml
Sugar	225 g
Butter	200 g
Flour	800-850 g
Testicle	5 pieces.
Jam	250-350 g

How to choose the right ingredients

Try to take the freshest dry yeast, and if you haven’t used the opened packet, store it in the refrigerator (up to 2 weeks) or packaged in the freezer (up to six months).
If there is no dry yeast, you can replace it with the freshest, but to do this, the quantity must be multiplied by three. For buns you will need about 20 g of new yeast.
Instead of butter, you can use high-quality butter margarine. Make sure that both products are fresh, uniform in color and without a musty aroma.
Be sure to check the eggs for freshness. The easiest way to do this is to carefully lower them into a glass of water: the freshest ones will sink, those that are best consumed soon will “stand” without completely sinking to the bottom. Those eggs that come out should be thrown out immediately.
For the inside, it is better to choose a rather thick jam or jam.

Step-by-step production

You need to start preparing this pastry with a dough. To do this, place 6-7 grams of dry yeast in a small bowl. Heat 50 ml of water until warm and pour it over the yeast. Add 1 tablespoon of sugar (25 g) there. Cover the mixture and leave it in a warm place for a quarter of an hour.
Soften 200 g butter in a large bowl. When it reaches room temperature, add 200 g of sugar and beat well with a mixer.
Add 5 eggs to the dough (you can do it all at once) and beat the dough again.
Pour the prepared dough (yeast with sugar and water) into the butter-egg mixture and stir carefully, preferably with a spoon.
Add 750-800 g of flour evenly. To do this, sift it in portions of 100-150 g, after each portion knead the dough. At first it is more convenient to do this with a spoon, then with your hands in a bowl. When the dough becomes quite stiff, place it on a mat or table sprinkled with the rest of the flour (50-100 g) and continue kneading until a homogeneous elastic lump is obtained.
Roll the finished dough in flour, put it back in the bowl, cover with a towel and leave in a warm place for an hour or so to rise.
The next step is to form the buns. To do this, take out the risen dough and divide it in half. Roll out any piece into a layer about 0.5 cm wide and spread 125-175 g of jam over its surface. After this, roll the layer into a roll.
Carefully transfer the rolls to a parchment-lined baking sheet. Make deep cuts on any roll - use a knife or kitchen scissors for this. Turn the cuts in different directions - alternately to the left and to the right.
Bake the buns in an oven preheated to 180 degrees for about 40-50 minutes.

Making recipe video

To see all the stages of preparing such baked goods, watch the following video. It shows you how to make these buns correctly.

How to decorate a dish

Such baked goods look very presentable and do not need any special decor. If you want the buns to become even prettier, before baking, brush them with a raw egg (shake it with a fork until smooth, then apply it to the surface of the dough with a silicone brush). This is how virtually any baked goods are decorated – from buns with jam to baked goods with poppy seeds.

Another option is to sprinkle the finished fried products with sweet powder. Do not let them cool, otherwise the powder will crumble. Spice lovers can mix the powder with cinnamon to give their baked goods a unique color. By the way, buns with apples are often decorated this way.

Tips and advice

To make the dough come up faster, place it in a warm space, for example, next to a switched on stove. But you don’t need to put it on the stove itself - yeast “doesn’t like it” when it’s very hot. For this reason, it is necessary to fill them with warm, not hot water.
You can soften the butter more quickly by grating it on a large grater or cutting it into small pieces.
To quickly roll out the dough into a layer, sprinkle the rolling pin with flour - it will not stick.
If the buns are browned on top and bottom, but still raw inside, cover them with parchment or foil. This way they won't burn while they're finished baking.
You can check the readiness using a toothpick or a wood stick - pierce the product with it. If there are no traces of dough on the wood, the baking is ready.
Do you want to use jam, but it’s a bit runny? Add crushed nuts to it, which will thicken the filling and prevent it from “escaping.”
Preheat the oven ahead of time - the cake will not rise if it is very cool. It is important not to overheat, because the buns will not be baked in very hot conditions.

How to serve a dish correctly and with what

Since these buns are baked as a single roll (you remember that the dough is not cut all the way through), they are carefully divided into portions before serving. After this, the baked goods can be placed in a wicker basket or on a wide flat plate or tray. If desired, draw stripes on the edge of the plate with jam syrup or sprinkle with sweet powder and cinnamon.

Like other baked goods, for example, raisin rolls, this pastry is served for dessert or with tea or coffee. It’s better, of course, to do this while the products are still hot, but you can also reheat them in the microwave or oven. To do this, cover the products with a clean cotton cloth (a collection of different and interacting tissues form organs) lightly moistened with water. This way you can warm up almost any kind of baked goods, but with puff pastry rolls, “the number will not pass”, they will not be crispy.

Offer milk, cocoa, juices or compote with the buns.