The original recipe for these buns was in grams, so if you have a scale, use those measurements for best accuracy. I have converted the gram measurements to Imperial measures, for those without a scale. You can use any flavour of jam (or marmalade) that you like! Makes 8 buns.
2 1/2cupsall-purpose flourplus more as needed
2 1/4tspinstant or active dry yeast
5Tbspbutterat room temperature
1tspvanilla or vanilla bean paste
1/2cupRaspberry jamfor filling
1largeegg 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.