How to learn how to cook delicious jam buns

Kitchen appliances and utensils:

• oven;
• several bowls;
• fork;
• kitchen scales and other measuring accessories;
• fine sieve;
• a baking sheet;
• baking paper;
• cling film;
• stewpan;
• whisk.

Ingredients

Step cooking

Knead the dough

1. Pour 250 ml of milk into a stewpan and heat it over low heat until warm.
   
2. In a separate container, mix 20 g of granulated sugar and 7 g of dry yeast. Instead of dry yeast, the use of pressed yeast in the amount of 20-23 g is allowed.
   
3. Pour the prepared dry mixture with warm milk, and then stir well.
   
4. Leave the dough in a warm place for at least 10 minutes.
   
5. In a clean dish we spread 80 g of butter, previously cut into small pieces.
   
6. We send the oil to the stove where we melt it to a liquid state. We remove the hot oil from the stove and allow it to cool naturally to room temperature.
   
7. In a deep bowl for kneading dough, break one chicken egg.
   
8. There we add 1 pinch of salt, 90 g of granulated sugar and 10 g of vanilla sugar.
   
9. Stir the ingredients thoroughly, after which we pour the yeast solution to them.
   
10. Once again, stir the liquid mixture, and then in small portions add 500 g of sifted premium wheat flour.
    
11. Knead a soft, sticky dough, and then add the cooled butter.
    
12. We continue kneading manually for about 15 minutes. During this period, the dough will acquire softness, elasticity, and will not stick to your hands.
    
13. Sprinkle a clean bowl with flour, on top of which we spread the dough. We cover the workpiece with cling film, after which we place it in a warm place for 1.5-2 hours. Over the specified time, the dough should increase in volume by 2-3 times.
    

Cooking stuffing

1. Drain the liquid from cherry jam and measure out 150 g of canned berries.
   
2. Add 10 g of starch to the cherries, evenly distributing it over all the fruits.
   
3. In a separate bowl, measure out 200 g of quince jam. If it also has a lot of liquid, then it must be drained, and mix quince with starch.
   

We form buns

1. Sprinkle the working surface with flour, on top of which we spread the approached dough.
   
2. Lightly knead the dough with your hands, and then form a sausage out of it, which we divide into 16 pieces of the same size. On average, the weight of each piece is 60 g.
   
3. We crush each piece of dough with our hands again, after which we form a neat ball from it.
   
4. We prepare the blanks on a flat surface, sprinkled with a small amount of flour. We cover them with cling film and leave them in this form for 10-15 minutes.
   
5. After this time, we roll the ball into a small cake.
   
6. In the center of the cake, lay out the desired amount of filling (cherry or quince), then carefully pinch the edges of the cake, forming an oval bun.
   
7. We lay out the finished products with the seam down on a baking sheet previously covered with baking paper.
   
8. Formed buns cover with cling film or a kitchen towel, and leave to “rest” for 40 minutes.
   

Prepare the confectionery crumb

1. In a separate bowl, pour 50 g of flour, 50 g of granulated sugar, 5 g of vanilla sugar and 30 g of chilled butter, previously cut into small pieces.
   
2. All components are carefully rubbed with a clean hand. The result should be a wet, large crumb.
   

Bake buns

1. Break the chicken egg into a separate bowl and beat it well with a fork until smooth.
   
2. Each bun is generously greased with egg mixture, and then sprinkle abundantly with crumbs.
   
3. We send products to the oven preheated to 200 ° C, where we bake for 20-25 minutes.
   
4. We transfer the finished buns to the wire rack so that they cool.
   

Video recipe

You can view the entire recipe described above in the video presented.

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