Raspberry Jam Filled Rose Buns Follow for more recipes Ingredients:2 ½ cups all-purpose

Raspberry Jam Filled Rose Buns

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Ingredients:

• 2 ½ cups all-purpose flour, plus more as needed
• 5 Tbsp sugar
• 1 tsp fine salt
• 2/3 cup milk, warm
• 2 ¼ tsp instant or active dry yeast
• 1 large egg
• 5 Tbsp butter, at room temperature
• 1 tsp vanilla , or vanilla bean paste

• ½ cup Raspberry jam, for filling
• 1 large egg , beaten with 1 tsp. water, for brushing before baking

Instructions:

• To a large bowl or the bowl of a stand mixer fitted with a kneading hook, add 2 cups of the flour, the sugar and salt. Mix to combine.
• Heat milk in a saucepan or the microwave until lukewarm. Add yeast, stir and allow to stand for 5 minutes, until frothy. Add to flour mixture, along with 1 egg, the butter and the vanilla. Mix to combine. Begin adding additional flour, starting with ¼ cup increment, then in tablespoon increments, until you have a smooth, moist dough. Remove dough to a greased bowl and cover with plastic wrap. Allow to rise until doubled, 60-90 minutes.
• Grease 10 muffin cups and set aside.
• When dough has risen, remove to a floured work surface. Divide dough into 10 equal portions and form into a ball (about 80g each, if you have a scale). Cover dough balls with a clean kitchen towel and let rest for 10 minutes. With a rolling pin, roll each ball into a circle, about 5 ½ - 6 inches in diameter. Using a sharp knife, cut slits into the dough as shown in the photo below. Place 1 Tbsp. of jam into the centre and continue shaping into rose as shown in the photos below, by working your way around the circle and wrapping each of the “petals” up and around each other, pinching as necessary to hold them together. Place into greased muffin cup. Repeat with remaining dough.
• Raspberry Jam Filled Rose Buns - how to shapeSave
• When all buns have been shaped, cover with greased plastic wrap and allow to rise until puffy, about 30-45 minutes.
• Preheat oven to 350° F. When buns are ready to bake, beat egg with 1 tsp. water. Brush buns with egg wash. Fill any empty muffin cups ½ full with water before baking.
• Bake in preheated oven for about 20-25 minutes, or until golden and they sound hollow when tapped.
• Remove from oven and allow to cool in muffin tin on cooling rack for 15-20 minutes, then remove from muffin tins to cool on the rack. When cool and before serving, dust generously with icing sugar.