Jam filled rolls recipe is much beloved in Europe for a reason with a warm and moreish taste that might have you grabbing for a second.
600 grams / 4 cups + 3 tablespoons bread flour
75 grams / 1/3 cup + 1 1/2 tablespoons superfine/caster sugar
9 grams / 1 tablespoon dried yeast
1 teaspoon sea or kosher salt
200 milliliters / 1 cup - 2 tablespoons milk, lukewarm
1 1/2 teaspoons vanilla extract
2 1/2 tablespoons lemon zest, finely cut
114 grams / 4 ounces butter, melted
1 egg, room temperature
1 egg yolk, room temperature
165 grams / 1/2 cup plum jam
Confectioner’s / icing sugar, to serve
- Line the base of a baking tray with greaseproof paper and lightly brush the insides with butter.
- Place the flour, sugar and yeast into a bowl and stir to combine, make a well in the center.
- Place the milk, extract, lemon zest, egg, egg yolk, salt and 100 grams / 3.5 ounces of the melted butter into a bowl and whisk to combine.
- Pour the wet ingredients into the well of the flour and stir together to form a dough with a wooden spoon.
- Turn onto a very lightly floured surface and knead until the dough is smooth and elastic and springs back when you push your finger into it, approximately 5 minutes.
- Brush 1 teaspoon amount of the melted butter around the base of your bowl and place the dough in the center.
- Cover with a damp tea towel and allow to rise in a warm place for 1 hour or until doubled in size.
- Punch the dough down in the center with your fist and turn onto a lightly floured surface.
- Knead until smooth and elastic, approximately 3 minutes.
- Roll out the dough into a 32 centimeter / 12 inch square, approximately 1/3 inch thick and cut into even 8 centimeter / 3.1 inch squares.
- Place 1 teaspoonful of the plum jam in the center of one square of dough.
- Place the square in the palm of your hand and press the edges of the dough between your fingers to thin out and stretch slightly until all the edges are of the dough are slightly thinned out.
- Bring 2 opposite edges of the dough together and pinch firmly to hold the edges together, bring one other end into the center and repeat until all the edges are pinched in the center and the dough is smooth.
- Place the dough seam side down into the palm of your hand and shape lightly into a ball.
- Place the bun seam side down into your prepared baking tin and repeat with the remaining dough until all the rolls are formed.
- Ensure 1/2 inch space between each roll and brush with the remaining melted butter.
- Cover with a damp tea towel in a warm place until doubled in size, approximately 40 minutes.
- Meanwhile, preheat the oven to 190C/375F.
- Place in the oven and bake for 40 minutes or until golden.
- Allow to cool to warm, dust with confectioner’s sugar and serve.
Amount of lemons for zest: You will need 2 medium lemons to gain the amount of finely chopped zest for these rolls.
Pinching the ends together: Even with a small amount of jam in the center of your dough, if you do not lightly thin out the edges you will find the jam begins to spill out when you start pinch them together. By lightly pressing the pressing the edges of your dough you will help to pinch together and hold the dough in the center over the jam filling without getting jam everywhere.
Serving: These are best served the day they are made, though will still be good (not as great as the day they’re made) for 2 days after making, if kept covered.
Adapted from SBS.com
- Calories: 225 calories per roll
Keywords: breakfast, european baking