Description
This Giant Jam Bun recipe creates a large, soft, and sweet yeast dough bun filled generously with your favorite jam. Perfect for tea time or as a delightful dessert, it combines a tender, buttery dough with a fruity jam filling, finished with a dusting of icing sugar for extra sweetness. The bread is made from scratch, with a fluffy texture and golden-brown crust achieved by baking in the oven.
Ingredients
Scale
Dough Ingredients
- 500 grams strong white flour
- 75 grams caster sugar
- 10 grams salt
- 7 grams fast action yeast
- 300 ml milk
- 125 grams unsalted butter, melted
- 1 egg
Filling and Topping
- 200 grams jam of choice
- 50 grams icing sugar, for dusting
Instructions
- Mix Dry Ingredients: In a large bowl, combine the strong white flour, caster sugar, salt, and fast action yeast to ensure the yeast is evenly distributed throughout the flour.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, melted unsalted butter, and egg until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and mix thoroughly until a dough starts to form.
- Knead the Dough: Turn the dough onto a floured surface and knead it for about 10 minutes, until smooth, elastic, and no longer sticky.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a clean cloth or cling film, and let it rise in a warm spot for 1 hour, or until it has doubled in size.
- Shape and Fill: Once risen, roll out the dough into a large rectangle. Spread the 200 grams of chosen jam evenly over the surface.
- Roll Dough: Carefully roll the dough up into a log shape, sealing the edges to prevent jam from leaking. Place the rolled dough seam-side down into a greased baking tray.
- Second Rise: Cover the dough again and allow it to rise for another 30 minutes until puffy.
- Preheat Oven: Meanwhile, preheat the oven to 180°C (350°F).
- Bake: Bake the bun in the preheated oven for 25-30 minutes until it turns golden brown on top and sounds hollow when tapped.
- Cool and Dust: Remove the bun from the oven and let it cool slightly on a wire rack. Once cooled somewhat, dust with the icing sugar evenly before serving.
Notes
- Use room temperature milk and eggs for best yeast activation.
- Make sure your yeast is fresh for the best rise.
- You can substitute strong white flour with bread flour if preferred.
- Choose your favorite jam flavor – strawberry, raspberry, or apricot work particularly well.
- Ensure the dough is kneaded well to develop gluten, giving the bun a soft and elastic texture.
- For an extra shiny crust, brush the dough with a beaten egg before baking.
- This bun is best enjoyed fresh on the day of baking but can be stored in an airtight container for up to 2 days.
