Raspberry Jam Buns
The ornamental plum trees lining our property have dark red leaves. They don’t really change color in the fall, but they drop their leaves when winter arrives. They were here when we bought the property and because it was winter when we first moved in, we had no idea the surprise waiting for us come spring.
For one week, very early on each spring, the trees blossom the most delicate light pink blossoms. The entire tree explodes with the tiny little flowers and set against a bright blue sky and newly green grass (thank you rain and sun for doing your job before the irrigation turns on) is downright breathtaking.
We’ve lived in our house for 8 years now and it doesn’t get old. The blossoms draw the attention of the bees and if you open a window in the house, you can hear the faint buzzing of bees hard at work. As you walk up to get a closer look, you can see thousands of bees who take up residence in the blossoms. I have dozens of videos and pictures from over the years, always thinking this is the time I’ll finally capture an image that does justice to the glory of the pink blossoms. It hasn’t happened yet, but maybe this is my year.
And just as quickly as the blossoms open, within a few days, the delicate blossoms blow across the yard, gone for another year. The bees move on, off to the apple and pear orchards next door, still hard at work and within a few more days, dark read leaves sprout and fill in the trees.
This year, the trees are on the verge of blossoming and I’m waiting in hopeful anticipation that they might bud out this weekend, just in time for Easter. With pink blossoms in mind and very much looking forward to a day spent mostly outside, first for an egg hunt and then with lunch on the patio, a springy recipe seemed like the next order of business.
Raspberry jam buns are the springy version of a cinnamon roll. A slightly sweet yeast dough gets a slather of yummy raspberry jam (spring for the good stuff, its worth it) before being rolled into a perfect spiral and cut into individual rolls. Baked in the oven so the dough is golden brown and the sweet jam caramelizes and thickens makes for the perfect (and pretty easy) Easter brunch treat. I drizzled these sweet buns with a little vanilla glaze for an extra special touch. You could always use a different flavor of jam, blackberry or blueberry would be lovely and so delicious. But whatever you decide to do, serve these lovely buns warm from the oven and straight to the table. Enjoy!
Raspberry Jam Buns
1 1/2 cups whole milk
2 1/2 teaspoons active yeast (1 packet)
3 eggs
1/2 teaspoon vanilla bean powder OR vanilla extract
6 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons kosher salt
8 tablespoons softened unsalted butter
2/3 cup raspberry jam
1/2 cup powdered sugar
2 tablespoons half and half
1/2 teaspoon vanilla extract
In a microwave safe bowl, warm the milk in 20 second intervals until it is just over body temperature. It should be slightly warm but NOT hot. Stir in the yeast and leave on the counter for at least five minutes to allow the yeast to dissolve.
Transfer the milk mixture to the bowl of a stand mixer. Add the eggs, vanilla bean powder, flour, sugar, salt and softened butter to the bowl. Add a dough attachment to the stand mixer and combine the ingredients, mixing on low until a dough forms. The dough should pull away from the sides of the bowl, clinging to the dough attachment.
If the dough is very wet and gloopy, add a tablespoon of all-purpose flour, mixing it into the dough, continuing to add one tablespoon at a time until a smooth dough forms. On the flip side, if the dough is dry, clumpy and not coming together; add one tablespoon milk to the dough, mixing and adding a little more a tablespoon at a time until the dough comes together.
Using clean hands, remove the dough from the mixer and shape into a ball. You will need to knead the dough, stretching and pulling the dough with the heel of your hand. Do this until the dough is smooth and easy to shape. Return the dough to the mixing bowl and cover with plastic wrap. Place on the kitchen counter in the warmest spot (maybe near the oven or microwave) and let it rise until the dough has doubled in volume. It should be puffy and soft. This will take at least an hour or up to three or four hours depending how warm your kitchen is and active the yeast is.
Return the dough to a lightly floured work surface and using a floured rolling pin, roll the dough into a large rectangle. It doesn’t have to be a perfect rectangle and if it turns out more of an oval shape, that’s ok too. The dough should spread out to about 1/4 inch in thickness.
Spread the surface with raspberry jam, leaving a 1/2-inch border along the edges. Starting from the long side, roll the dough gently but tightly until the dough folds over on itself. Cut the dough into even pieces, starting by cutting the dough in half, then cutting the half in half, and so forth until all the pieces are evenly cut.
Line a baking sheet with parchment paper and place the buns, jam side up in even rows. For a more ‘rustic’ approach, huddle the buns, so they lightly touch each other, making a loose diamond shape on the tray.
Cover the baking sheet with a clean kitchen towel and let rise a bit, at least an hour. If you make these ahead, the rolls can be covered in plastic wrap and put in the fridge overnight.
When you’re ready to bake, preheat the oven to 350 degrees. Combine the remaining egg and a tablespoon of water and whisk to combine. Gently coat the top of the buns with the egg wash so they turn a beautiful golden brown in the oven.
Bake the buns for 25 to 35 minutes (depends on the size of the buns). They are done when the the jam is bubbly and caramelized and the tops are golden brown. While the buns bake in the oven, combine the powdered sugar, half and half and vanilla, whisking to combine. Generously drizzle the vanilla glaze over the warm buns. Serve immediately while they are warm!