Ingredients
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For the dough
For the filling
For the topping
Method
-
Activate the yeast
Warm the lukewarm milk, then stir in the yeast with a tablespoon of caster sugar. Leave it for a few minutes until it becomes frothy.
5 min -
Knead the dough
Mix the flour with the remaining sugar, vanilla sugar and salt, then add the egg, the yeasted milk and the melted butter. Knead into a smooth, soft dough.
10 min -
First rise
Place the dough in a floured bowl, cover it, and leave it in a warm place until it has doubled in size.
60 min -
Shape
Knock back the risen dough and divide it into about 12 pieces. Roll them into balls, place a spoonful of jam in the centre of each, then pinch the edges closed and place them seam-side down on a baking tray lined with baking paper.
10 min -
Second rise
Cover the shaped buns and leave them for another 20 minutes so they puff up nicely.
20 min -
Bake
Heat the oven to 200 degrees, brush the buns with melted butter, then bake until golden brown, about 20-25 minutes.
25 min
| Nutrient | Total (12 pieces) | 1 pieces |
|---|---|---|
| Energy | 1 635 kcal | 136 kcal |
| Fat | 53 g | 4,4 g |
| of which saturates | 31 g | 2,6 g |
| Carbohydrates | 278 g | 23 g |
| Protein | 17 g | 1,4 g |
| Fibre | 5,2 g | 0,4 g |
An estimate calculated from the raw weight of the ingredients. Not included: flour, salt, butter. Calculated with approximate data: vanilla sugar, jam. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: flour, milk (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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