happy new year!!!
i've been sitting on this post for the past two weeks, so let's just cut to the chase, yeah? because let’s face it- 2017 was a doozy anyway, and it somehow slipped between my fingers into this pit where pessimistic me would throw other poo poo things of my life into. but the optimistic side of me also sees that this past year was good because there was so much to be thankful for. i struggled so much with picking at the tiny details of life instead of taking a step back to look at things from a bigger and different perspective, and it felt like there was one struggle after another. but so much changes when you rely more on Jesus and look at things with a lens that is focused more on the gospel.
i don’t know how 2018 will be, but i know that i’ll only continue to grow and learn, and i’m excited about that. things will change, but God will remain the same, and i think that’s already something to be joyful about.
i'm starting 2018 off with these rolled jam buns. soft and doughy bread rolls stuffed with raspberry jam (or whatever jam you'd like, really) and topped with a tart glaze. the sour cream combo sounds a little strange, but it'll work together with the raspberry somehow.
it's a basic sweet dough recipe with raspberry jam as the filling and a tart sour cream glaze as the final finish. consume while warm, with a good book or some good company. and as always, a good cup of coffee.
baker's notes: for substitutions- use any type of jam you'd like, i think strawberry or blackberry would be tasty. if you don't have sour cream, greek yogurt will work just fine.
if you want these warm and ready in the morning, make the buns up to the point where they're rolled, cut, and in the pan. let them rise overnight, and in the morning, let them come to room temp for about 30 minutes. preheat your oven, and bake away! you can make the glaze while the buns are baking.
rolled jam buns with sour cream glaze
makes about 12 buns
from joy the baker
3/4 cup whole milk
2 1/4 teaspoon (1 envelope) active dry yeast
2 large eggs, divided
3 1/4 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
4 tablespoons unsalted butter, softened
2/3 cup jam
sour cream glaze
1/4 cup powdered sugar
1/2 cup sour cream
1/4 teaspoon pure vanilla extract
make the buns: pour the milk into a large bowl and stir in the yeast. let the mixture sit until the yeast is dissolved and looks cloudy, the top may even look kinda puffy. it should take about five minutes; if this doesn't happen, then the milk may have been too hot, or the yeast may have been inactive.
in a small bowl, beat one of the eggs. add the beaten egg to the milk-yeast mixture. stir in the flour, sugar, salt, and butter.
with a spoon or a mixer, mix everything until the dough beings to pull away from the sides of the bowl. if it still doesn't pull away after a minute or two, add a little bit of flour (one tablespoon at a time) until it does. if it's too dry, add a little more milk, one tablespoon at a time. slowly add- don't make the dough too dry or too wet. it'll be tacky but not so sticky that it keeps sticking to your fingers.
if you're using a stand mixer, keep it running until the surface of the dough feels solid and soft, about five minutes. if you're kneading it by hand, transfer the dough to a lightly floured work surface, and shape the dough into a large ball. knead the dough- press it down with the bottom of your palm and push the dough away from you. pull the dough back to you, with the heel of your hand still holding it down a bit, folding the dough on top of itself. turn it about 90 degrees, and continue to push and pull until it feels solid and soft. by hand, this can take at least five minutes.
butter a large bowl, and place the dough there. cover the bowl with plastic wrap, and let it sit in a warm place until is has risen and doubled in volume, about one hour.
once the dough has risen, punch the dough down and roll it out on a slightly floured work surface to an 18" x 12" rectangle (doesn't need to be perfect). Spread the surface of the dough evenly with jam, leaving a half-inch border on all the sides.
from the long side (hot dog style, they called it in grade school), roll . the dough tightly, pressing down slightly as you go. the jam will probably squeeze out, and that's okay. you should end up with an 18" rope. cut the rope into 12 even slices.
butter at 9x9-inch baking pan. arrange the buns, cut side up, in the baking pan. alternatively, you can also line a baking sheet with parchment paper, and arrange the buns on there. in either case, don't stuff the buns, since they'll continue to rise as they bake.
cover the buns loosely with plastic wrap. if you are preparing these for an overnight rise, place them in the fridge now. otherwise, let them rise at room temperature for about 30-45 minutes.
preheat oven to 350 f.
crack the second egg in a small bowl, and lightly beat with a tablespoon of water. uncover the buns, and brush them lightly with the egg wash. bake at 350 f until the buns are golden brown, about 25-30 minutes.
make the sour cream glaze: while the buns are baking, whisk together in a small bowl the powdered sugar, sour cream, and vanilla.
drizzle the warm jam buns with the sour cream glaze. enjoy hot!!!!!