Buns with jam are one of the most popular types of baked goods in many countries around the world. They can vary in shape, size, dough and filling.
For example, French croissants are French crescent-shaped buns that can be filled with jam or other fillings. They have a crispy crust and a tender interior.
English scones are small scones that are served with tea. They can have different shapes, but are most often round. The jam filling can be placed inside or on top of the scone.
These are just a few of the many types of scones with jam. Let’s prepare simple scones with jam on milk.
Ingredients:
- milk – 250 ml;
- sugar – 3 tbsp;
- dry yeast – 7 g;
- butter – 65 g;
- eggs – 2 pcs;
- salt – 1/4 tsp;
- vanilla sugar – 10 g;
- flour – 520 g;
- jam – 250 g.
Preparation of buns with jam:
Pour warm milk, a spoonful of sugar and dry yeast into a bowl, add 4 tablespoons of flour, stir. Allow the opara for 15 minutes under cling film.
Pour sugar, salt and vanilla sugar into the opara, beat the eggs, pour in the melted butter. Pour
⅔ of
the flour into the mixture, knead a soft and sticky dough.
Gradually pour 2 tablespoons of flour into the dough, and then one more. Continue to knead the dough with your hands on the table.
Grease the dough with vegetable oil, put it in a container under food foil for 40 minutes. Knead the dough and shape
into
small
rolls
– 12 pieces.
Roll out the rolls into a 1 cm thick layer. Spread the jam on one edge of the layer, seal it inside the dough.
The remaining free edge is divided into perpendicular to the closed filling strips
. Each
strip
is about 1 cm thick. We weave a couple of strips between each other and put them on the filling inside the dough.
We hide each previous strip under the bun.
We round the bun slightly, creating a bagel
.
Leave the buns on a parchment-lined baking tray for 10-15 minutes.
Then brush the buns with egg yolk and leave them like this for 5 minutes.
Bake the buns at 180 degrees for 25 minutes.
The result is excellent puffy buns with jam. For the recipe, it is better to take a thick jam.
