Treat yourself to some roses! These Raspberry Jam Filled Rose Buns are easy to make, but look special for sharing!
Treat yourself and your loved ones to a dozen roses of the deliciously edible variety. These Raspberry Jam Filled Rose Buns look impressive, but are actually super easy to make. To make it even easier, I busted out my phone and took some “how-to” shots of the shaping of these buns, just for all us visual learners :)
I have a thing for raspberry jam, so it’s always my first choice, but any good, full-flavoured thick jam would work in these buns (or a marmalade would be nice too!). Like all bread products, these freeze beautifully.
With Valentine’s Day falling on a Sunday this year, I can’t think of a better thing to wake up to than Rose Buns and a piping hot coffee, so make some ahead, freeze and enjoy :)
Cook’s Notes for Raspberry Jam Filled Rose Buns
For best success, use a thick jam that will stay put when you spoon it into the middle of the dough. Runny jams will be quickly be all over the place :)
I (personally) find some jams, while great on toast, lack the punch of flavour that’s needed for buns like these. Namely, strawberry and cherry. Blueberry jam is a good choice, as is something like an orange marmalade or a tart lemon jam.
If you don’t have muffin tins or you want to try something different, you could also bake these in an 8 or 9-inch round cake pan (or cast iron skillet!) for more of a pull-apart version. I’m not exactly sure what size is best, but any size pan that will allow the buns to be snugged up against each other before they start to rise is perfect. You don’t want space between them as they rise or they will rise outward and turn into wilted roses, with their poor petals drooping down and out.
These buns are best in the first 24 hours after baking, but are still good within 48 hours of baking. When they get to the outer limits of that time frame, you can “freshen” them up by putting them into the microwave for 10 seconds before eating. Keep them in an airtight container at room temperature (once completely cooled) or freeze for longer storage.
Raspberry Jam Filled Rose Buns
- 350 g + all-purpose flour (2 1/2 cups +), as needed
- 60 g sugar (5 Tbsp)
- 1 tsp fine salt
- 160 g warm milk (2/3 cup)
- 2 1/4 tsp instant or active dry yeast
- 1 large egg
- 75 g butter (5 Tbsp), at room temperature
- 1 tsp vanilla or vanilla bean paste
- 1/2 cup Raspberry jam for filling
- 1 tsp egg, beaten with 1 tsp. water, for brushing before baking
To a large bowl or the bowl of a stand mixer fitted with a kneading hook, add 2 cups of the flour, the sugar and salt. Mix to combine.
Heat milk in a saucepan or the microwave until lukewarm. Add yeast, stir and allow to stand for 5 minutes, until frothy. Add to flour mixture, along with 1 egg, the butter and the vanilla. Mix to combine. Begin adding additional flour, starting with 1/4 cup increment, then in tablespoon increments, until you have a smooth, moist dough. Remove dough to a greased bowl and cover with plastic wrap. Allow to rise until doubled, 60-90 minutes.
Grease 10 muffin cups and set aside.
When dough has risen, remove to a floured work surface. Divide dough into 10 equal portions and form into a ball (about 80g each, if you have a scale). Cover dough balls with a clean kitchen towel and let rest for 10 minutes. With a rolling pin, roll each ball into a circle, about 5 1/2 - 6 inches in diameter. Using a sharp knife, cut slits into the dough as shown in the photo below. Place 1 Tbsp. of jam into the centre and continue shaping into rose as shown in the photos below, by working your way around the circle and wrapping each of the "petals" up and around each other, pinching as necessary to hold them together. Place into greased muffin cup. Repeat with remaining dough.
Raspberry Jam Filled Rose Buns - how to shapeSave
When all buns have been shaped, cover with greased plastic wrap and allow to rise until puffy, about 30-45 minutes.
Preheat oven to 350° F. When buns are ready to bake, beat egg with 1 tsp. water. Brush buns with egg wash. Fill any empty muffin cups 1/2 full with water before baking.
Bake in preheated oven for about 20-25 minutes, or until golden and they sound hollow when tapped.
Remove from oven and allow to cool in muffin tin on cooling rack for 15-20 minutes, then remove from muffin tins to cool on the rack. When cool and before serving, dust generously with icing sugar.