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Soft Homemade Jam Buns With Easy Filled Centers
These Jam Buns are warm, fluffy, lightly sweet pillows with a gooey jam center, and they bake up beautifully every time. They’re simple, cozy, and honestly taste even better than they look.
You’ll love these soft, sweet buns with warm jam centers because they’re warm, fluffy, and honestly really simple to pull off in a home kitchen. They’re the kind of treat that disappears fast because everyone wants just one more.
These old-fashioned buns with apricot jam tucked inside bake up soft, airy, and full of sweet apricot jam with reliable home-baker results. Perfect for the weekend.
Print
Jam Buns aka Dampfnudeln mit Marmeladen
- Prep Time: 20 minutes
- Rise Time: 90 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 to 14 buns depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
- Cuisine: German
Description
You’ll find a warm jam puddle inside that somehow stays perfectly contained and tastes like a secret treat. They’re an easy crowd pleaser for family mornings or a small dinner party.
Ingredients
- 3 1/2 cups cake flour, plus extra if the dough feels too sticky
- 1 packet instant yeast 10 g
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 50 g melted butter plus 50 g melted butter for dipping and brushing
- 1 1/2 cups milk and water mixed in equal parts, warmed until just lukewarm
- 2 eggs lightly beaten
- 3/4 cup apricot jam or your favorite jam
- Icing sugar for dusting
Instructions
- Whisk the 10g packet of instant yeast into the 1½ cups lukewarm milk and water mixture, add the 3 tablespoons sugar, and let it stand for about 5 minutes until it looks a bit frothy.
- Sift the 3½ cups of cake flour and the ½ teaspoon salt.
- Give it a quick stir, then add the 50g melted butter and the 2 lightly beaten eggs.
- Start mixing with a dough hook until the dough begins coming together.
- Pour in the yeast mixture and keep mixing until it forms a soft dough.
- If it feels too sticky, sprinkle in a tablespoon or two of extra cake flour.
- Turn the dough out onto a floured surface and knead for about 5 to 6 minutes until smooth.
- Place the dough in a lightly greased bowl, cover with a tea towel, and let it rise in a warm spot for about 1 hour.
- Punch the dough down gently.
- Break off evenly sized pieces and stretch each piece into a rough square shape.
- Spoon about 1 teaspoon of the apricot jam into the center and pinch the dough closed.
- Dip the bottom of each bun into the extra 50g melted butter and place the buns seam side down in a greased 23 cm round baking dish.
- Cover again and let the buns rise for another 30 minutes until puffy.
- Brush the tops with the remaining melted butter.
- Bake at 180°C, regular oven, or 160°C with fan assist for 20 to 25 minutes until the tops look lightly golden.
- Let them cool a bit, dust with icing sugar, and enjoy as is or with warm custard.
Notes
Created, prepared, tried, and tested by Gail
Imagine a bun that looks simple but hides a soft burst of jam in the center every time you tear one open. The Jam Buns recipe is straightforward and forgiving, ideal for anyone who likes cozy baking without stress.
Jam Buns offer soft, tender dough wrapped around a warm and sweet center that feels comforting and familiar. Each bun holds a gentle flavor with a light buttery finish that makes people want to taste one right away.
We are featured on Share Your Style at French Ethereal. Thank you so much for this honor and the shoutout.
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Esme, your jam buns looks delicious!! Always happy to feature your cooking posts! I am finding that I needed to get off gluten as my stomach swells and I was hurting in my whole gut every time I ate anything… Brain fog, joints aching terribly and I was walking 20 miles/week so you’d thnk I’d be losing weight… My neurologist is having an ultrasound taken on my thyroid, but basically it is doing much better than a year ago. So, I am doing this eating gluten free/milk free on my own. Just following the Hashimoto’s diet for the most part and my joints definitely hurt less. If I stay really strict on it, my whole intestine area feels better and is less swollen. Weird… Also learning about glyphosate (? sp.) and how that pesticide is in so much of our wheat! Scary….
Maybe that’s the real issue. As always, I am happy to feature your post this week at SYS #479 for you. <3
I hope you are having a wonderful Christmas season, and happy cooking,
Barb 🙂
Hi Barbara. Firstly, thank you so much for the feature, much appreciated.
WOW, yes I try to do GF for the most part, and have lost a lot of weight over the past 2 years, but did slip up somewhat since we had out of country visitors, and now struggling to get back on track and with Christmas upon us, it’s a daunting task, but I am determined to get back on track despite the festive season.
As you also mentioned, I do feel a lot better with way less or no Gluten. Wishing you luck with your journey.