Blueberry Jam Buns

Blueberry Jam Buns
Yields 12
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Prep Time
1 hr 40 min
Cook Time
20 min
Prep Time
1 hr 40 min
Cook Time
20 min
For The Yeast Starter
  1. 100 ml warm water
  2. 1 tsp caster sugar
  3. 1 tbsp dried yeast
For The Dough
  1. 100 ml milk
  2. 50 g softened butter
  3. 1 egg
  4. 2 tsp vanilla extract
  5. 5 tbsp caster sugar
  6. 1/2 tsp salt
  7. 2 tbsp olive oil
  8. ~500 g plain flour
For The Filling
  1. ~100-150 g jam
For The Crumble Topping
  1. 1 tbsp softened butter
  2. 3 tbsp plain flour
  3. 1 tbsp caster sugar
  4. egg for brushing
  1. In a large jug, mix together 100 ml water, sugar and dried yeast. Cover, set aside for 10 minutes, then whisk again.
  2. In a mixing bowl, combine all ingredients for the dough except for the flour.
  3. Stir in the yeast starter.
  4. Gradually add the flour. Knead an elastic, non-sticky dough. It will take ~10 minutes. Cover with a wet kitchen towel. Keep in a warm place for about 1 hour.
  5. Cut the dough in 12 even pieces. Using your fingers, flatten the dough, alternatively roll ~7 mm thick.
  6. Place about 1 tsp of the jam and fold the edges and press securely.
  7. Place the buns with a seam down on a baking tray with a greased parchment. Leave a couple of cm between the buns. Let to rest for 15-20 minutes covered with a wet towel.
  8. Meanwhile, make a crumble topping. Mix together butter, flour and sugar and make crumbles using fingers.
  9. Beat the egg in a separate bowl, brush the top of the buns, then sprinkle over the crumbles.
  10. Bake for ~20 minutes in a preheated to 180C oven.
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