fluffy, delicious buns, stuffed with jam and candied, perfect for breakfast! From


ingredients (per 12 buns):

Flour: 450 g. (possible buns)

Salt: 6 g.

Ζάχαρη : 45 g.

Butter: 50 g. (cold, the refrigerator, cut cubes)

Dry yeast: 7 g. (1 sachet)

Eggs: 1 moderate, at room temperature

Milk: 225 ml lukewarm

For filling and garnish:

Jam: 5 tablespoons (jam or raspberry, if fruit pieces, go to the blender)

Icing: 250 g (simple, with powdered sugar paste and water or diluted with water)



Mix in bowl, flour with sugar and salt . Add the butter and rub the mixture with your hands become like wet sand. On top pour the yeast and stir the mixture. Make a puddle in the center and add the egg and milk. Mix with a fork to join the materials, and then pour the dough onto lightly floured counter and knead for 10 minutes.

Put the dough back in the bowl, cover the well with a food wrap and let to the particle temperature to rise until doubled in volume, about 1 time.

Lay a baking tray with baking paper.

Press the dough with your hands to deflate. Empty it lightly floured work surface and a little, become ball. The split in 12 equal parts (if you want the bread to be very evenly, weigh the dough, do the division and split with the help of scales)

Shape each piece into long stick, 12 from. approximately along. Dish buns in the pan you prepared, in the distance 2,5 from. about each other. The cover film or put into a large bag (attention to not touch the dough on the plastic because of risk to deflate) and let it rise again to room temperature 45 minutes.

Preheat oven to 220 degrees Celsius.

Bake buns 14 minutes (will get nice golden brown color). Remove from the oven. Carefully remove the bread from the pan and place on a rack to cool completely (buns should have risen and touching each other). When cool the split with caution.

Put the jam into pastry bag or other piping bag with a medium round tip and fill it with buns, making two holes in the sides. Then dip the icing on top of each bread and place on a platter.