STRAWBERRY JAM STUFFED SOFT BUNS

strawberry_jam_stuffed_buns

BREAKFAST | November 6, 2016 | By

Having a fresh strawberry jam stuffed bun in the morning or evening, along with a warm glass of milk or a hot cup of tea or coffee, always brings back my energy to run around and work. I made these buns without butter. But you can use butter instead of vegetable oil if you like. You can also use jams of any other flavour. I also make these same buns without adding strawberry jam. So you can also make them as plain buns. This recipe is very simple with easily available ingredients.

strawberry_jam_stuffed_buns

strawberry_jam_stuffed_buns

strawberry_jam_stuffed_buns

Strawberry Jam Stuffed Buns
Simple and delicious strawberry jam stuffed buns!!!
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
Ingredients
  1. 1 ½ cup of whole wheat flour
  2. 1 ½ cup of plain flour
  3. 3 tablespoons of vegetable oil (or 3 tablespoons of butter if you prefer)
  4. 2 teaspoons of yeast
  5. 1 teaspoon of sugar
  6. ½ teaspoon of salt
  7. 1 cup of warm water
  8. 6 teaspoons of strawberry jam
Instructions
  1. Pour the luke warm water in a mixing bowl. Add yeast and sugar. Mix well, then let the mixture sit for 10 minutes until the yeast activates. The term “yeast activates” means that a froth forms on top of the yeast and bubbles begin to form.
  2. Add flour, salt and vegetable oil (you can use butter instead of vegetable oil if you prefer). Mix well. At this point, you have made your dough. Now knead the dough. If you have used the correct mixture that I have advised in the ingredients section, kneading the dough will make it soft and sticky. You can knead the dough with hand or in a stand mixture.
  3. Grease a bowl with cooking oil or butter. Place the dough in the greased bowl and leave it in a warm spot to rise till doubled in size. If you live in a hot climate, just leave it on the bench. If you live in a cold climate, leave it inside the oven with a glass of boiled water next to it. But do not turn the oven on. After 45 minutes, the mixture should double in size.
  4. Then place the dough on a surface that has had flour lightly sprinkled on it. Divide the dough into 6 equal parts. You can divide it into more parts if you want your buns smaller, but I’ve only ever divided it into six equal parts with this particular mixture. So if you divide it into more parts, it may or may not turn out as good. Try if you want, but I can’t make any guarantees.
  5. Although you’ve divided the dough into equal parts, it is not yet in shape. In order to obtain the proper shape, grab each piece and flatten it with your hand. Put a teaspoon of jam in the centre and fold the dough around the jam several times until the jam is sealed inside the dough. Then roll the dough into the shape of a sphere. Repeat this step with every piece of the dough. If you don’t want to add jam, just roll each piece into the shape of a sphere. The sphere shaped dough must have a smooth surface. Do not try to put more than one tablespoon of jam into each piece of dough. If you do that, the jam will not be trapped inside the dough and will squeeze out when you try to seal it inside the dough.
  6. Place the pieces of dough in a baking tray that has been lightly greased with cooking oil or butter. Brush every piece with a little cooking oil or melted butter. Leave the tray in a warm place for another 30 minutes. This will make the dough expand to the proper size.
  7. Preheat the oven to 350 degrees F and place the tray in the oven on the middle rack. Let the buns bake for about 25 minutes, or until they become golden light brown.
  8. Let the buns cool down, then serve with tea or any other drink you like.
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