Buchteln - Jam Filled Rolls
Jam filled rolls recipe is much beloved in Europe for a reason with a brioche style dough filled with jam that might have you grabbing for a second.
Servings 16
Calories 225kcal
Ingredients
- 600 grams / 4 cups + 3 tablespoons bread flour
- 75 grams / ⅓ cup + 1 ½ 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 ½ teaspoons vanilla extract
- 15 grams / 2 ½ tablespoons lemon zest finely chopped (approximately 2 lemons)
- 114 grams / 4 ounces butter melted
- 45 grams / 1 medium egg room temperature
- 14 grams / 1 medium egg yolk room temperature
- 165 grams / ½ cup plum jam
- Confectioner’s / icing sugar to serve
Instructions
- 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.
- Pour the milk, extract, lemon zest, egg, egg yolk, salt and 100 grams / 3.5 ounces of the melted butter into a separate bowl and whisk to combine.
- Pour the wet ingredients into dry ingredients and stir 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 ? inch thick and cut into even 8 centimeter / 3.1 inch squares.
- Place 1 pieces of dough in the parlm of your hand, making sure it is centered in the palm of your hand.
- Spoon 1 teaspoonful of the plum jam in the center of the dough and press the edges of the dough between your fingers to thin out and stretch slightly until all the edges 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 ½ 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.
- Enjoy!
Video
Notes
- Jam: The most traditional jam is plum, though you could replace with any tart, sweet jam such as raspberry, strawberry or even marmalade, for a twist.
- Flour: This one matters because bread flour has a higher protein which helps to produce the gluten content which we need to give our rolls that firm dough which is easier to shape. If you don’t have any on hand you can substitute all purpose or plain flour in equal measure. Though, it’s best to use any flour that has a protein level between 10-13%, in the US, plain flour does. Whilst if you live in the UK, bread flour sits firmly in this zone and it’s best not to replace with plain flour as you will notice the difference in texture of your dough. It will feel incredibly soft in your hands and be a little harder to work with.
- Room temperature ingredients are best here: The eggs and butter need to be room temperature so that they mix better with the dough to create that smooth brioche style texture.
- Amount of lemons for zest: You will need 2 medium lemons to gain the amount of finely chopped zest for these rolls.
- Pinching the dough 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.
- Baking tray: The tray used here was 34x24 centimeters or 13.25x9.5 inches.
- 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.
- Can be frozen: Simply place into a freezer proof container or bag and they will keep for up to 3 months.
Nutrition
Calories: 225kcal