Raspberry Jam Swirled Buns

Ready in : 45 mins

Raspberry Jam Swirled Buns is a lacto ovo vegetarian bread. This recipe serves 30 and costs 29 cents per serving. One portion of this dish contains around 4g of protein, 3g of fat, and a total of 160 calories. This recipe is liked by 1 foodies and cooks. This recipe from Foodista requires vanillan extract, milk, vegetable oil, and sugar. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is not so amazing.

Diets

LACTO OVO VEGETARIAN

Ingredients

flour

5.5 cups

yeast

1 envelope

salt

0.5 tsp

sugar

5 tbsp

milk

2 cups

eggs

3

vanilla extract

1 tsp

vegetable oil

0.5 cup

lemon zest

30 servings

raspberry jam

1 cup

butter

0.25 cup

egg

1

Cooking in Steps

1
In a large bowl combine all your dry ingredients. These include your flour, salt, yeast, and sugar.

all purpose flour

sugar

yeast

salt

bowl
2
In the same bowl we'll toss in eggs, lemon zest, oil, vanilla, and milk. It's vital that your milk be lukewarm (105 F - 115 F). I microwaved mine in a pyrex measuring cup for 1:30 on high.

lemon zest

vanilla

egg

milk

cooking oil

measuring cup

bowl
3
Mix it all up with a wooden spoon until it becomes a ball and the dough tries to pull away from the sides.

dough

wooden spoon
4
Turn the dough out onto a floured surface and knead for about 5 minutes or until the dough is smooth and elastic.

dough
5
Sprinkle the dough with flour and put it in a clean bowl to rise. It'll take about an hour to double in size.

dough

all purpose flour

bowl
6
When your dough has doubled, punch the air out and put it on a very lightly dusted countertop.

dough
7
You want to roll it out enough to divide the dough into 30 pieces.

dough

roll
8
Take a piece of dough and roll it out so it's 1/4 cm thick. Then put a teaspoon of jam in the center.

dough

roll

jam
9
Then you want to fold the dough in half encompassing the jam in the center.

dough

jam
10
Pinch the edges.
11
Finally take the two ends and fold them together. This will create that signature swirled interior.
12
Brush the bottom of the pan with butter, and if you want the sides as well.

butter

frying pan
13
Place the seam side down and the smooth top facing up.
14
I could only fit 24 in my 9 by 13 inch pan. If you can find a way to fit all 30, whether that be using a larger pan or stuffing them in more aggressively, that would be even better.

stuffing

frying pan
15
Brush the tops with a little egg wash, just an egg with a tablespoon of water.

water

egg
16
Bake for 25 minutes until they're golden.

oven
17
Buns are meant to be eaten hot, straight from the oven while they're fluffy and steamy.

roll

oven
18
Serve with a dusting of powdered sugar. Or slice in half and toast with butter. And as always, Chow!

powdered sugar

butter

sandwich bread

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Raspberry Jam Swirled Buns

Diets

LACTO OVO VEGETARIAN

Ingredients

flour

5.5 cups

yeast

1 envelope

salt

0.5 tsp

sugar

5 tbsp

milk

2 cups

eggs

3

vanilla extract

1 tsp

vegetable oil

0.5 cup

lemon zest

30 servings

raspberry jam

1 cup

butter

0.25 cup

egg

1

Cooking in Steps

1 In a large bowl combine all your dry ingredients. These include your flour, salt, yeast, and sugar.

all purpose flour

sugar

yeast

salt

2 In the same bowl we'll toss in eggs, lemon zest, oil, vanilla, and milk. It's vital that your milk be lukewarm (105 F - 115 F). I microwaved mine in a pyrex measuring cup for 1:30 on high.

lemon zest

vanilla

egg

milk

cooking oil

3 Mix it all up with a wooden spoon until it becomes a ball and the dough tries to pull away from the sides.

dough

4 Turn the dough out onto a floured surface and knead for about 5 minutes or until the dough is smooth and elastic.

dough

5 Sprinkle the dough with flour and put it in a clean bowl to rise. It'll take about an hour to double in size.

dough

all purpose flour

6 When your dough has doubled, punch the air out and put it on a very lightly dusted countertop.

dough

7 You want to roll it out enough to divide the dough into 30 pieces.

dough

roll

8 Take a piece of dough and roll it out so it's 1/4 cm thick. Then put a teaspoon of jam in the center.

dough

roll

jam

9 Then you want to fold the dough in half encompassing the jam in the center.

dough

jam

10 Pinch the edges.

11 Finally take the two ends and fold them together. This will create that signature swirled interior.

12 Brush the bottom of the pan with butter, and if you want the sides as well.

butter

13 Place the seam side down and the smooth top facing up.

14 I could only fit 24 in my 9 by 13 inch pan. If you can find a way to fit all 30, whether that be using a larger pan or stuffing them in more aggressively, that would be even better.

stuffing

15 Brush the tops with a little egg wash, just an egg with a tablespoon of water.

water

egg

16 Bake for 25 minutes until they're golden.

17 Buns are meant to be eaten hot, straight from the oven while they're fluffy and steamy.

roll

18 Serve with a dusting of powdered sugar. Or slice in half and toast with butter. And as always, Chow!

powdered sugar

butter

sandwich bread

Nutrition ?

Similar Recipes

Vanilla Coconut Snowball Cupcakes

Tuscan White Bean Soup with Olive Oil and Rosemary

1
In a large bowl combine all your dry ingredients. These include your flour, salt, yeast, and sugar.

2
In the same bowl we'll toss in eggs, lemon zest, oil, vanilla, and milk. It's vital that your milk be lukewarm (105 F - 115 F). I microwaved mine in a pyrex measuring cup for 1:30 on high.

3
Mix it all up with a wooden spoon until it becomes a ball and the dough tries to pull away from the sides.

4
Turn the dough out onto a floured surface and knead for about 5 minutes or until the dough is smooth and elastic.

5
Sprinkle the dough with flour and put it in a clean bowl to rise. It'll take about an hour to double in size.

6
When your dough has doubled, punch the air out and put it on a very lightly dusted countertop.

7
You want to roll it out enough to divide the dough into 30 pieces.

8
Take a piece of dough and roll it out so it's 1/4 cm thick. Then put a teaspoon of jam in the center.

9
Then you want to fold the dough in half encompassing the jam in the center.

10
Pinch the edges.

11
Finally take the two ends and fold them together. This will create that signature swirled interior.

12
Brush the bottom of the pan with butter, and if you want the sides as well.

13
Place the seam side down and the smooth top facing up.

14
I could only fit 24 in my 9 by 13 inch pan. If you can find a way to fit all 30, whether that be using a larger pan or stuffing them in more aggressively, that would be even better.

15
Brush the tops with a little egg wash, just an egg with a tablespoon of water.

16
Bake for 25 minutes until they're golden.

17
Buns are meant to be eaten hot, straight from the oven while they're fluffy and steamy.

18
Serve with a dusting of powdered sugar. Or slice in half and toast with butter. And as always, Chow!