November 27, 2016 by dgarnett2013
Raspberry Jam Bunms with Creme Fraiche Frosting: Small Victories by Julia Turshen
Makes 12 buns
- 180ml whole milk
- 2¼ tsp active dry yeast or quick yeast
- 2 eggs
- 390g plain flour
- 2 tabs granulated sugar
- 1 tsp salt
- 55g unsalted butter, softened/ at room temperature
- 200g raspberry jam
For the icing:
- 30g icing sugar
- 115g creme fraiche
- ½ tsp vanilla extract
For cinnamon rolls:
- brown sugar
- ground cinnamon
In a small saucepan over medium heat, warm the milk until it is body temperature. Transfer it to a large bowl and stir in the yeast.
Let the mixture sit until the yeast is dissolved and looks cloudy (like miso soup), about 5 mins. A few bubbles on the surface is a good sign that yeast is ready.
Crack one of the eggs into a small bowl and beat with a fork. Add it to the milk-yeast mixture, along with the flour, granulated sugar, salt and butter. Use a wooden spoon to mix everything together until the dough starts to pull away from the sides of the bowl (add a little more flour if necessary or milk).
Transfer the dough to a lightly floured work surface. Shape it into a large ball and knead it by pressing it with the heel of your hand and pushing it away from you, then immediately pulling it back, folding the top of the dough back on itself. Keep turning it clockwise as you knead and knead until its surface is completely smooth and the whole thing feels loth solid and soft, like a baby’s bottom. It will take a solid 5 mins of kneading.
Put the dough back in the large bowl and cover with cling film. Let it sit in the warmest spot in the kitchen until it’s soft and puffy and has doubled in volume, about 1 hour.
Return the dough to the lightly floured work surface and use a floured rolling pin to roll it into a large ovalish rectangle measuring roughly 46cm long and 30.5cm wide. If the dough resists, let is rest until it yields to the rolling pin.
Spread the surface of the dough evenly with the raspberry jam, leaving a ½ inch border. (More at the furthest border, less at the side where you will start rolling).
Starting from a long side, roll the dough up tightly so you end up with a 46cm rope.
Cut the rope into a dozen even slices – cut it in half and each half in half and so on. The ends might not have much jam, but you can add them to the bunch to make a baker’s dozen.
Line a baking sheet wit parchment paper.
Arrange the buns, spiralled-jam-side up, on the prepared baking sheet in relatively even rows. The buns should be touching each other but not shoving each other, and the seams on the rolls should be facing inward in the ‘huddle’ so that they don’t unravel in the oven.
Cover the tray and buns loosely with cling film and let rise at room temp until they’ve rise a bit and are soft and puffy, about 1 hour.
Or if preparing the night before: let them rise at room temp for just 30 mins, then refrigerate overnight and the next morning let them return to room temp and rise for about 1 hour before proceeding.
Heat the oven to 180℃.
Crack the remaining egg into a small bowl and whisk with 1 tab water.
Uncover the buns and brush them with the egg wash – use your hands to be as gentle as possible.
Bake the buns until they’re browned and the exposed jam is caramelised, 25 to 30 mins.
While the buns are in the oven, make the icing: in a small bowl whisk together the icing sugar, creme fraiche and vanilla.
Drizzle the hot buns with the creme fraiche mixture and serve immediately. The buns are best served warm out the oven.
You can freeze un-iced, cooked buns, then defrost/ bake in a 180℃ oven for 10 mins. Then top with icing.
For cinnamon buns: instead of spreading the dough with jam, sprinkle the surface evenly with a layer of brown sugar, then shake over a very thin dusting of cinnamon. Roll up etc and use cream cheese in the frosting instead of creme fraiche.
Made for tea before we went for dinner at Tom and Koko’s to celebrate Amir’s 50th Birthday.