- 10
- 150 mins
- 170 mins
Ingredients
- 350 + g all-purpose flour (2 1/2 cups + more as needed)
- 60 g sugar (5 Tbsp.)
- 1 tsp. fine salt
- 160 g warm milk (2/3 cup)
- 2 1/4 tsp. instant or active dry yeast
- 1 large egg
- 75 g butter (5 Tbsp), at room temperature
- 1 tsp. vanilla or vanilla bean paste
- Raspberry jam for filling (about 1/2 a cup)
- 1 egg, beaten with 1 tsp. water, for glazing before baking
Preparation
Step 1
To a large bowl or the bowl of a stand mixer fitted with a kneading hook, add 2 cups of the flour, the sugar and salt. Mix to combine.
Heat milk in a saucepan or the microwave until lukewarm. Add yeast, stir and allow to stand for 5 minutes, until frothy. Add to flour mixture, along with 1 egg, the butter and the vanilla. Mix to combine. Begin adding additional flour, starting with 1/4 cup increment, then in tablespoon increments, until you have a smooth, moist dough. Remove dough to a greased bowl and cover with plastic wrap. Allow to rise until doubled, 60-90 minutes.
Grease 10 muffin cups and set aside.
When dough has risen, remove to a floured work surface. Divide dough into 10 equal portions and form into a ball (about 80g each, if you have a scale). Cover dough balls with a clean kitchen towel and let rest for 10 minutes. With a rolling pin, roll each ball into a circle, about 5 1/2 - 6 inches in diameter. Using a sharp knife, cut slits into the dough as shown in the photo below. Place 1 Tbsp. of jam into the centre and continue shaping into rose as shown in the photos below, by working your way around the circle and wrapping each of the "petals" up and around each other, pinching as necessary to hold them together. Place into greased muffin cup. Repeat with remaining dough.
how to shape:
When all buns have been shaped, cover with greased plastic wrap and allow to rise until puffy, about 30-45 minutes.
Preheat oven to 350° F. When buns are ready to bake, beat egg with 1 tsp. water. Brush buns with egg wash. Fill any empty muffin cups 1/2 full with water before baking.
Bake in preheated oven for about 20-25 minutes, or until golden and they sound hollow when tapped.
Remove from oven and allow to cool in muffin tin on cooling rack for 15-20 minutes, then remove from muffin tins to cool on the rack. When cool and before serving, dust generously with icing sugar.
Cook’s Notes:
For best success, use a thick jam that will stay put when you spoon it into the middle of the dough. Runny jams will be challenging :)
I (personally) find some jams, while great on toast, lack the punch of flavour that’s needed for buns like these. Namely, strawberry and cherry. Blueberry jam is a good choice, as is something like an orange marmalade or a tart lemon jam.
If you don’t have muffin tins, you could also bake these in an 8 or 9-inch cake pan. Any size pan that will allow them to touch each other as they rise is good. You don’t want space between them as they rise or they will rise outward and turn into wilted roses, with their poor petals drooping down and out.
These buns are best in the first 24 hours after baking, but are still good within 48 hours of baking. When they get to the outer limits of that time frame, you can “freshen” them up by putting them into the microwave for 10 seconds before eating. Keep them in an airtight container at room temperature (once completely cooled) or freeze for longer storage.