Name: Jam Buns aka Dampfnudeln mit Marmeladen
Prep time: 1 h 50 min
Cook time: 25 min
Total time: 2 h 15 min
Cuisine: German
Ingredients: 3½ cups cake flour, plus extra if the dough feels too sticky; 1 packet instant yeast 10 g; 3 tablespoons sugar; ½ teaspoon salt; 50 g melted butter plus 50 g melted butter for dipping and brushing; 1½ cups milk and water mixed in equal parts, warmed until just lukewarm; 2 eggs lightly beaten; ¾ cup apricot jam or your favorite jam; Icing sugar for dusting

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

Units Scale

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

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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