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Preparation:
Yeast is dissolved in warm milk, part of the flour is added and the dough is allowed to work in a warm place.
Then add salt, sugar, vanillin and stir until dissolved. Then add flour and knead the dough for about 15 minutes. It will stick to your hands, so your hands are constantly lubricated with vegetable oil.
The secret to successful baking: the less flour you add to the dough, the softer and fluffier the baked goods will be.
After kneading, cover the bowl with a kitchen towel and let it increase in volume by 2-3 times. While the dough is rising, it is recommended to knead it a couple of times. Yeast dough “loves” very much when it is often kneaded. Thanks to this process, carbon dioxide escapes more easily. As a result, the buns in the oven with jam turn out very beautiful.
While the dough is rising, make strawberry jam. It turns out a little more than needed in the recipe, but part of the filling is transferred to a clean, dry jar, covered with a lid and stored in the refrigerator until next time.
How to make strawberry jam from frozen strawberries
Strawberries are thawed and ground through a sieve to ensure that there are no small seeds in the jam. Then pour into a saucepan with a thick bottom, add sugar and set to simmer over low heat. After boiling, the mixture is boiled for 5 minutes, after which diluted starch and water are poured into the boiling syrup. In this case, you need to stir the syrup with a spoon all the time so that lumps of starch do not form. Cook the jam until completely thickened, stirring all the time.
If suddenly lumps do form, pass the hot filling through an iron sieve and then set it to cool, since it should only be used cold.
How to beautifully wrap buns with jam
By this time the dough should have risen and the strawberry jam should have cooled completely.
The table on which the buns are formed is greased with refined vegetable oil.
The dough is kneaded by hand and divided into flat cakes. Cover again with a towel and leave to proof for 10 minutes.
Each piece is rolled out into a round layer. Cuts are made from one edge using a knife.
Then put 1 tsp on the other side. jam. If the jam is runny, add a small amount of starch.
Wrap the products in rolls.
One significant detail in baking is the baking sheet. It is advisable to bake any culinary products on a baking sheet with a thick bottom. This could be an iron mold special for pizza or a glass mold designed for ovens.
It is not recommended to bake buns on an aluminum tray in a gas oven as they will become dry and hard.
Believe me, products prepared according to the same recipe, but baked on different baking sheets, are radically different. This has already been verified.
Our recipe uses an iron pan special for pizza. It is greased with oil and the products are laid out,
then let it rise for 10 minutes, brush the pastry with a lightly beaten egg and bake in an oven preheated to 200 C.
Recipe for “Buns with Jam”:
In a bowl, mix yeast, a little warm milk, 1 tsp. sugar and flour. Leave for 10-15 minutes. before the “cap” appears
Melt the butter and leave to cool.
Sift the flour, add sugar, salt, vanilla sugar, pour in the yeast, the remaining milk, knead the dough.
At the end of kneading, add melted butter (warm, but not hot).
Knead thoroughly again, the dough should be soft, elastic and not stick to your hands. Place in a bowl (you can line it with cling film, like I did), cover with a napkin and leave to rise in a warm place for 40-60 minutes.
Divide the dough into small balls, I ended up with 15 pieces.
Mix the jam with 1 tablespoon of flour (so as not to spread, this will not affect the taste in any way). I had blackcurrant jam (berries pureed in a blender with sugar, I don’t remember the proportions, I made it to taste so that it wasn’t too sour). Stretch the dough ball in your palm, put in half a teaspoon of jam, and wrap it. Place the buns on a baking sheet lined with baking paper, brush with milk, egg and vegetable oil (1 tbsp milk, 1 egg, 1 tbsp vegetable oil), leave for 15 minutes, and place in an oven preheated to 200 degrees for 15 minutes. 20, until browned. (I didn’t have time to take pictures of the last steps
