Ingredients
- 1 cup (240 ml) warm milk, divided
- ½ cup (100 grams) + 1 teaspoon granulated sugar
- 2 ¼ teaspoons (7 grams) active dry yeast* (1 package)
- 4 cups (500 grams) all purpose flour, spooned & leveled*
- ½ teaspoon kosher salt
- ½ cup (113 grams) unsalted butter, melted and slightly cooled
- 3 large egg yolks
- 1 teaspoon vanilla extract
- grated lemon zest from 1 lemon
- ⅔ cup (200 grams) cherry preserves (or your favorite jam or preserves)
- powdered sugar for dusting
Instructions
- Activate the yeast. Combine ¼ cup (60 ml) warm milk with 1 teaspoon sugar in a small bowl. Sprinkle in the active dry yeast. Set aside for 10 minutes or until foamy.
- Make the dough. Mix together the flour, sugar and salt in the large mixing bowl of a stand mixer fitted with a dough hook.
- Pour the foamy yeast mixture into the dry ingredients. Add the remaining milk, melted butter, egg yolks, vanilla extract and lemon zest.
- Mix the dough on low speed until it begins to come together. Increase the speed to medium and continue mixing 8-10 minutes or until the dough is smooth and elastic. Alternatively, turn the dough out onto your work surface and knead with your hands until smooth and elastic.
- First rise. Shape the dough into a ball and place in a greased bowl. Cover and set aside in a warm space for 1.5-2 hours or until it doubles in size.
- Fill and shape the buns. Once the dough has doubled in size, punch it down several times with your hands. Divide into 18 pieces (each piece will be about 55 grams).
- Roll each piece of dough into a ball and then flatten into a disc. Fill with ½ tablespoon of jam and pinch together the edges to reform into a ball.
- Second rise. Arrange the buns in two lightly greased 8-inch (20 cm) round pans.* Cover and set aside in a warm space for 30 minutes.
- Bake. Preheat the oven to 350°F (180°C). Bake for 25-30 minutes or until golden brown.
- Allow to cool completely and lightly dust with powdered sugar before serving.
Notes
Substitute instant yeast. You can use 1 3/4 teaspoons (5 grams) of instant yeast in place of active dry yeast. Skip the first step and add the yeast and entire amount of milk directly to the dry ingredients. Dough made with instant yeast may rise more quickly.
Measuring flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Pan size: You can use two 8-inch (20 cm) round pans or one 9×13-inch (23×33 cm) pan.
Storing: Cover and store at room temperature for several days or in the refrigerator for up to 1 week. Baked buns can be frozen for up to 3 months.