Yeasted challenged, fear not: these buns are absolutely easy to make and good to finish up that jar of jam that has been around your fridge for weeks (months, maybe?). :D
It’s not even right for me to take the credit over these – the standing ovation should go to my stand mixer.
from Donna Hay magazine
2 teaspoons active dry yeast
5 tablespoons caster sugar
¾ cup (180ml) lukewarm whole milk
2 1/3 cups + 1 tablespoon (337g) all purpose flour
3 tablespoons (42g) unsalted butter, melted
1 egg yolk
1/3 cup raspberry jam or your favorite flavor
1 egg yolk, extra
2 tablespoons heavy cream
icing sugar, for dusting (optional)
Place the yeast, 2 teaspoons of the sugar and the milk in a large bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
Add the flour, butter, yolk and remaining sugar to the yeast mixture and mix until a soft dough forms. Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little flour to the dough if it becomes too sticky – avoid adding too much flour or the dough will become tough. Make a ball with the dough, place in a lightly oiled large bowl, cover with plastic and set aside in a warm place for 1 hour or until doubled in size.
Butter a large baking sheet. Divide the dough into 16 pieces and roll into balls. Press out into circles measuring about 12cm (5in) in diameter and spoon 1 teaspoon of the ham into the center of each. Carefully fold over the dough to enclose the filling and pinch to seal. Place pinched side down onto prepared sheet.
Using a sharp knife, make a small cut in the top of each roll. Cover with a clean tea towel and set aside in a warm place for 1 hour or until doubled in size.
Preheat the oven to 180°C/350°F. Whisk together the yolk and the cream and brush over the buns. Bake for 15-20 minutes or until dark golden. Serve warm or at room temperature, dusted with the icing sugar – the jam is extremely hot when the buns first come out of the oven, so handle and eat with care.