These soft and light jam filled buns are often served as a second course after a soup lunch. Any leftovers would be nice for breakfast with tea or coffee. I found some “plum butter” in the supermarket, which gave me the idea to have a go making these, the thick plum jam gives a traditional Hungarian taste.
These are also made with other fillings, one is sweet curd cheese and a savory one which one of my favourites is caramelised grated cabbage with salt and pepper, like at the cabbage pasta. But here is the jam version.
Ingredients – makes about 12 pieces
- 600g (5 cups) strong flour
- pinch of salt
- 3 tbsp sugar
- 2 egg yolks
- 1 whole egg
- 300ml (1.2 cups) milk
- 60g (¼ cup) melted butter
- 25g (1 oz) fresh yeast
- Plum butter or any thick fruit jam
- + 1 beaten egg to wash before baking
- In a little sugary warm milk dissolve the yeast, leave for 10-15 minutes till starts to rise
- Work together with the rest of the ingredients into a soft dough, only add the melted butter at the very end and work it in. It takes 10-15 minute kneading by hand which I do in the mixing bowl. It always looks hopeless at first but eventually transforms into something that resembles to a smooth elastic dough and comes away clean from the bowl and hands.
- Leave the dough in a lightly oiled bowl and cover with cling film or a cloth, keep in a warm room and let it rise and double in size, about 45 min, but this can vary.
- Place the dough on a well floured surface and roll it out about an inch thickness.
- Cut into palm size squares and place a generous dollop of jam in the middle of each.
- Roll up the sheets with the jam inside and tuck the ends underneath, place in a baking dish one by one with only a small gap between them. They are going to be “batch baked”, so the sides will be touching and need to be separated later.
- Cover with a cloth and leave it to rest for 30 minutes, it will rise a bit further.
- Beat one egg and brush the top of the buns.
- Place in a preheated oven 180°C (350°F), and bake till the top is golden about 25 minutes.
- Remove from the oven, tip the fused buns out of the baking dish, turn them back top side up and let them cool for a bit.
- Once just lukewarm, tear into individual pieces, dust with a little icing sugar.