Fluffy Apricot Jam Filled Buns
Creative Use for Apricot Jam: Delicious Homemade Jam Buns Recipe
Make these delightful buns to use up your leftover apricot jam! While a simple spread on toast is lovely, filling the buns with jam creates a delightful surprise inside. These buns are wonderfully not too sweet, offering a perfect balance of tart and sweet apricot flavor. Even though we made a generous batch, they disappeared in less than two days – they were just that delicious! This recipe is a fantastic way to repurpose any jam you have on hand that isn’t being eaten. Let’s bake some tasty apricot jam buns!
Dough Ingredients (Makes 16 Buns)
- 150g Organic Barmet Flour
- 150g Anjundbei (Heirloom) Wheat Flour
- 35g Sugar
- 5g Salt
- 5g Instant Dry Yeast
- 1 Large Egg (room temperature)
- 140g Milk (slightly warmed)
- 35g Melted Butter (warm)
- Apricot Jam (generous amount)
Cooking Instructions
Step 1
Begin by making the dough. In the bowl of a stand mixer or a bread maker, combine all ingredients for the dough except the apricot jam. Start by mixing on a low speed (speed 1) until just combined, then increase to medium-high speed (speed 2-3) and knead until the dough becomes smooth, elastic, and forms a cohesive ball. Perform the ‘windowpane test’ by gently stretching a small piece of dough; if it can be stretched thin enough to see light through without tearing, the gluten has developed sufficiently. For a softer dough, ensure your milk and egg are at room temperature, and add the melted butter while it’s still warm. In cooler weather, gently warming your liquid ingredients is recommended.
Step 2
Shape the well-kneaded dough into a smooth ball. Place it in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it undergo its first rise (bulk fermentation) in a warm place.
Step 3
The first rise is complete when the dough has doubled in size, approximately 2 to 2.5 times its original volume. This typically takes about an hour at a temperature of 27-29°C (80-85°F).
Step 4
Skips the intermediate proofing step and proceed directly to shaping. Turn the dough out onto a lightly floured surface and gently roll it out to an even thickness. Use a round cookie cutter, about 7cm (approx. 2.75 inches) in diameter, to cut out circular dough pieces. This ensures uniform shapes for your buns.
Step 5
Arrange the shaped dough rounds on a baking sheet lined with parchment paper, ensuring there’s some space between them. Cover them loosely with plastic wrap or a damp cloth for the second rise (proofing).
Step 6
Allow the buns to proof in a warm environment (around 27-29°C or 80-85°F) until they have visibly puffed up and become noticeably thicker. This usually takes about 40-50 minutes.
Step 7
Preheat your oven to 180°C (350°F). Once preheated, reduce the oven temperature to 160°C (320°F) just before baking. Bake for approximately 12 minutes, or until the tops of the buns are a beautiful golden brown. (Oven temperatures and baking times may vary, so adjust as needed for your oven.)
Step 8
Once baked, remove the buns from the oven and immediately transfer them to a wire rack to cool slightly. Let them cool for a bit to prevent them from collapsing when you handle them.
Step 9
When the buns are slightly cooled, use a sharp knife to carefully cut a slit or pocket into the side of each bun, about 1.5 to 2 cm (around 0.6 to 0.8 inches) deep. This is where the jam will go.
Step 10
Fill a piping bag with the apricot jam. Generously pipe the jam into the slits you made in the buns, filling them until they are nicely packed. A good amount of jam makes these buns truly special!
