Pulling apart the joined sides of jam-filled buns is almost as satisfying as taking the first bite. Thick jam stays in the centre while the soft dough rises around it.
Method, step by step
- Knead a shiny, soft dough and let it double in size. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Roll out into a rectangle, cut into 16 parts, put a little jam on each.
- Close tightly, arrange in a buttered baking pan, then leave to rise for another 25 minutes. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Bake at 180 °C until golden; serve lukewarm with powdered sugar. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
Practical tips and common mistakes
- Use a baking-proof, thick jam, and place the fold down in the pan.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
