Sweet dough buns, topped with assorted jams and with an icing sugar glaze. A great treat for Shrove Tuesday or any day!
2cupsmilkscalded and cooled to lukewarm (see instructions)
2 1/4tspyeastinstant or dry active
1/2tspkosher salt(a bit less if using fine salt)
3cupsall purpose flour
1eggbeaten, for brushing before baking
12Tbspjamassorted, for topping
1TbspIcing sugarfor garnish
2Tbspmilkplus bit more, as needed
In a small saucepan or in a glass measure in the microwave, heat the milk until it simmers. Allow to cool to lukewarm (about 110F).
In a large bowl or the bowl of a stand mixer, combine the lukewarm milk with the yeast and sugar. Allow to stand for 5 minutes. Add the salt, egg and butter and mix to combine. Add 2 cups of the flour and mix to combine. Begin adding more flour, 1/4 cup at a time, until you have a smooth, moist dough. Remove the dough to a greased bowl, cover with plastic wrap and allow to rise until doubled, about 45-60 minutes.
Remove dough to a floured surface, deflate and divide in to 12 equal pieces. Form each piece in to a ball and place on to a parchment-lined baking sheet. Cover with a towel and allow to rise until puffy, about 30 minutes more.
Preheat oven to 400F.
Using your thumb, make a deep indentation in the centre of each roll. Fill with jam of your choice. Brush dough with beaten egg.
Bake rolls in preheated oven for 12-15 minutes, or until golden. If any jam has slipped out while they cooked, simply replace with a bit of fresh jam as soon as you take them out of the oven. Remove to a cooling rack to cool completely.
For the glaze, combine the icing sugar and milk and stir to combine. Add more milk as needed to created a glaze that's thin enough to drip off a spoon. Spoon or use a squirt bottle to apply glaze in a ring around the edge of the jam, allowing it to drip down the sides of the bun. (If too much of the glaze drips right off the bun, thicken the glaze slightly before proceeding with the rest of the buns. Likewise, if the glaze doesn't drip on it's own, thin it with a bit more milk.) Allow glaze to set, before dusting with a bit of icing sugar to serve.
These buns are best enjoyed on the day they are made. If you can't eat them all up, freeze them to enjoy later.