Super soft Jam-Filled Bread Roll | how to make sweet buns
These super soft jam-filled bread rolls are easy to make and can be filled with your favourite jam, Turkish delight, or Nutella. They’re great for breakfast or a snack, and the recipe comes with simple steps to follow.
Even though you might think one recipe for jam-filled buns is enough, I love trying different variations to find the perfect one. In Romania, these buns are very popular and have been enjoyed for generations. They’re soft, flaky, and simply delicious!
I adore working with flour, especially when baking. These sweet buns are a family favourite, and making them is always a joy. Having them on hand for a sweet craving is a real treat. If you’re a fan of baking, you’ll love these recipes too: Mini Ricotta Cakes, Raspberry and Coconut Cake, Mocha Loaf Cake or Apple Cake.
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Substitutions
Flour: You can use whole wheat flour or a gluten-free flour blend as a substitute for all-purpose flour.
Fresh yeast: If you don’t have fresh yeast, you can use active dry yeast or instant yeast. You’ll need to adjust the quantity and follow the instructions on the yeast package for conversion.
Lukewarm milk: Any type of milk (dairy or non-dairy) can be used as a substitute. You can also use water if you prefer.
Oil: Melted butter or melted coconut oil can be used instead of oil.
Egg yolks: You can use whole eggs instead of just yolks. Keep in mind that using whole eggs may change the texture slightly.
Agave syrup or sugar: Honey, maple syrup, or any other liquid sweetener can be used as a substitute.
Jam: Any type of fruit preserves or spread can be used as a filling. You can also use fresh fruit slices or chocolate chips.
Grated walnuts: Chopped almonds, pecans, or hazelnuts can be used as a substitute for walnuts.
Turkish delight: Dried fruits like raisins, cranberries, or chopped apricots can be used as a substitute. You can also use chocolate chips or mini marshmallows.
Variations
Chocolate Buns: Replace the jam and walnuts with chocolate chips or chunks for a classic chocolate croissant.
Almond Rolls: Spread almond paste or almond butter on the dough before rolling it up for a nutty twist. Top with sliced almonds for extra crunch.
Fruit Sweet Rolls: Instead of jam, use fresh or canned fruit like sliced strawberries, peaches, or pineapple. Sprinkle with cinnamon sugar before baking for added taste.
Cheese Croissants: Fill the croissants with grated cheese (such as cheddar, Gruyère, or Swiss) for a savoury option. You can also add cooked bacon or ham for extra protein.
Nutella Bread Buns: Spread Nutella on the dough and sprinkle with chopped hazelnuts for a decadent treat.
Cinnamon Sugar Croissants: Brush the dough with melted butter, then sprinkle with cinnamon sugar before rolling it up. Dust with powdered sugar after baking for a sweet finish.
Savoury Bread Rolls: Fill the croissants with savoury ingredients like cooked spinach and feta cheese, or sun-dried tomatoes and pesto for a Mediterranean twist.
Herb and Cheese Croissants: Mix chopped fresh herbs (such as parsley, thyme, or rosemary) with grated Parmesan or Gruyère cheese and spread on the dough before rolling.
Nut Butter and Banana Rolls: Spread peanut butter or almond butter on the dough, then top with sliced bananas before rolling up. Drizzle with honey before serving for added sweetness.
Coconut Croissants: Fill the croissants with sweetened shredded coconut mixed with a bit of melted butter. Sprinkle extra coconut on top before baking for a tropical flavour.
Feel free to mix and match these variations or come up with your unique combinations!
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Expert Tips
Before you begin, make sure all ingredients like milk, eggs, and others from the fridge are at room temperature. This makes mixing easier and gives your croissants a better texture and bake.
For optimal results, let the yeast dough rise until it doubles in size in a warm, draft-free spot. This patience ensures lighter, fluffier croissants.
Storage
After baking, cool croissants to room temp. Store in an airtight container for 2-3 days. Freeze-wrapped in foil for 1-2 months. Thaw in fridge overnight, then reheat in oven or microwave.
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Jam Filled Rolls
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Rolling Pin
- Baking Tray
- Parchment paper or silicone baking mat
- Oven
- Small bowl for egg wash
- Pastry brush
- Knife or pastry cutter
- Clean towel or plastic wrap for covering the dough while it rises
Ingredients
Dough
- 4 cups 500 grams all-purpose flour
- 0.7 ounces 20 grams fresh yeast (or 1 sachet of 0.25 ounces/7 grams dry yeast)
- 1 cup 250 milliliters lukewarm milk
- ⅓ cup 80 milliliters oil
- 2 egg yolks
- 2 tablespoons agave syrup or sugar
Filling
- 4-5 heaped tablespoons of Jam of your choice e.g., plum jam
- ½ cup 50 grams grated walnuts
- 10.5 ounces 300 grams Turkish delight, cubed
Egg wash
- 1 egg yolk
- 1 teaspoon agave syrup
- 2-3 tablespoons milk
Syrup
- 3 tablespoons honey
- 5 tablespoons warm water
Instructions
- If using fresh yeast, activate it with 3-4 tbsp warm milk and a teaspoon of agave syrup. Let it double in volume for about 10 minutes. If using dry yeast, skip this step.
- In a large bowl, add the milk, sweetener (agave syrup or sugar), activated yeast or dry yeast, egg yolks, and oil. Stir to combine. Add the flour and salt, then knead the dough for 5 minutes by hand or using a stand mixer until you get a sticky bread-like dough.
- Place the dough in a greased bowl, cover with cling film and a clean towel, and let it rise in a warm place for about an hour until it doubles in volume.
- When the dough has doubled in volume, divide it into 12 equal parts. Using a rolling pin, shape each part into a rectangle about 3mm thick.
- Spread the filling on one half of each rectangle. Cut the other half into strips of equal thickness, about 1cm wide.
- Roll up the croissants and place them on a baking tray lined with parchment paper. Cover with a clean towel and let them rise for another 15-30 minutes.
- For the egg wash, mix all ingredients in a small bowl. Grease the croissants with the egg wash and bake for about 20-25 minutes in a preheated oven at 200°C/392°F until golden brown.
- Once baked, set aside to cool. In the meantime, make the syrup by mixing honey and warm water until the honey is dissolved.
- Brush the croissants with the syrup and serve fresh with a cup of coffee or tea.
- Store any leftovers in a sealed container for up to 2-3 days in a cool place.
- Hope you enjoy!
