Raspberry Jam Filled Pull-Apart Bread


A while back, I came across an interesting recipe for jam-filled buns. I learned that jam-filled buns are a traditional treat in Czechoslovakia, I believe, where they are called Buchty. Within the hour, I was in the kitchen whipping up a batch. That happens to me a lot. I loved them. All 40 of them (ok, I may have shared a few and it only seemed like I ate 40 buns).

So I got to thinking that maybe a smaller batch was in order. Maybe in loaf-pan size. That I could pull-apart rather than bake in rows of buns. So I could enjoy more of that tender, flaky “inside” bread, like the kind you get when you pull apart dinner rolls that have been baked close together. And then jam buns would meet pull-apart bread and it would be good. Very, very good.

So this week, I finally had a chance to give it a try and it was everything I had imagined. This recipe will make two loaves of 8 “buns”, so you could use a different kind of jam in each one, if you like. I have to tell you though, few jams can compete with raspberry in these buns (the cherry jam ones were surprisingly underwhelming). I recommend raspberry jam. Trust me.

On first bite, I thought this bread was great, but that maybe the dough needed just a wee bit more sugar and salt. After the 3rd and 4th bite, I realized I was wrong. They were perfect just as they were. It was only my regular consumption of “Western” bread, that is well salted and often sweetened, that made this dough seem lacking at first. It was in fact, wonderfully light and a perfect compliment for the raspberry jam. And I guess that’s why raspberry jam works so perfectly. It’s so full of flavour that it is the perfect foil for the bread.

You can use homemade or store-bought jam for these buns. The only tip I’d have is to make sure that whatever jam you use, it’s thick. These buns are a cinch to shape and the dough handles beautifully, but add runny jam to the mix and you’ll quickly have a bit of a mess.

Don’t skimp on the icing sugar. It does add the sweet in such a lovely, jelly-donut kind of way. I powdered the whole loaf for my photos, but it’s probably best to powder each piece as your eat it or the entire loaf just before serving. If your powder disappears as they sit, just add some more.

Recipe adapted from and inspired by this post from JoCooks



  • Stephanie says:

    Wow ! This looks like such a light, pillowy bread and it’s relatively “healthy” too ;)

    I was wondering if you recommend using a specific type of milk? i.e. does fat content matter? What do you think about subbing in nondairy almond milk?

    • Jennifer says:

      Hi Stephanie, the bread is really light and fluffy. As for milk, I usually have whole milk around (3.5%), so that’s what I use. That said, I’d certainly give it a try with almond milk if you’re trying to avoid dairy. I imagine you could also just use water in place of the milk. I bake a lot of breads with just water as the liquid. If you try it, let me know how it worked.

  • Valerie says:

    Isn’t it wonderful the way our taste buds adapt so quickly?! This is absolutely beautiful…but due of an unhealthy doughnut addiction, I’m a bit partial to raspberry and yeasted doughs. :D

    Lovely photos!

    • Jennifer says:

      Thanks so much, Valerie. As a fan of the jelly donut myself, I can tell you that this bread comes darned close to the satisfaction from a donut (without the frying :)

  • Vee says:

    Hi! I just came across this pin & I’m really wanting to
    make this for breakfast. Thank you for putting
    this up! I have a question for you..do you know how I can
    achieve this with only mini loaf pans? I don’t
    have regular size.

  • Great blog, wonderful pictures. Love to follow you.

  • I have one thing to say. WOW. These look so delicious. They remind me of a breakfast treat I used to have as a child. Your photos capture their beauty so well. Amazingly beautiful. Your work consistently amazes me.

  • master chef says:

    WOW, looks amazing :) Love your blog

  • Emily says:

    My grandma makes me butchy (or Kolaches) every christmas! This will definitely tide me over until then!

    • Jennifer says:

      It will, for sure. The flavours are exactly the same. Only the shape is a little different (and I made a smaller batch, because I can’t trust myself with a large batch of these :)

  • Sophie says:

    I didn’t comment on these earlier but WOW you made them look so beautiful! My mom gifted me a jar of her wonderful homemade raspberry jam…. and now i know what i will do with it :) i saw a recipe for something similar on Pinterest a while ago, but I trust your recipe much more! thanks! :)

    • Jennifer says:

      Thanks Sophie. It’s probably the same buns I linked to above. I saw them on Pinterest originally as well and just kept coming back to them until I had to try them. They were every bit as good as I imagined. Just made way more than I needed, so I adapted to a smaller batch and more of a pull-apart than a bun. They will do your mom’s jam proud :)

  • Sophie says:

    You’re totally right — that is the same recipe i had Pinned! :)

  • dianelly says:

    This is the first time I make bread, and let me tell this is the bomb! Everybody in my house was crazy, I had to bake twice. One question, can I prepared the dough a day before?

    • Jennifer M says:

      Glad you enjoyed it! I haven’t tried it, but I suspect you could refrigerate dough overnight, and let it rise slowly in there. In the morning, take out, shape and allow to do it’s second rise before baking (will take a bit longer as the dough is cold, so will need to warm up before it will start to rise again). If you try it, let me know how it works out.

  • Liz says:

    What a terrific recipe!!! I need to break out the yeast and give these a try!

  • Jules says:

    If I had to pick 2 favorite ingredients they would be raspberries and bread. This reminds me of the fresh ones my dad used to pick for my morning breakfast. When I try this recipe I will surely remember him. Thank you!

  • Anada says:

    Hi! I’d Like to know why do you use cake flour, why is is diffent from all purpose flour? Thanks! I really want to try this recipe but I don’t have cake flour….

    • Jennifer M says:

      Hi Anada, Cake flour is lower protein (softer), so it helps to make a softer, lighter crumb. You can skip it and just use all-purpose (may need to tweak the amount a bit and your crumb won’t be quite as light), or you could “make your own” cake flour by measuring out the 1/2 cup amount but using all purpose flour. Remove 1 Tbsp. of the flour and replace with 1 Tbsp. of cornstarch. Sift together and use in the recipe. Hope that helps.

  • Jennifer M says:

    You’re welcome. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>