10 luxurious recipes for jam buns. Get inspired!

Are you in the mood for something sweet and tasty?

Try our recipes for jelly rolls and cakes!

Would you rather have sourdough buns or do you prefer something a little healthier?

This article really has something for everyone.

Yeast buns with jam and rum

This delicious sweet dish with thick jams with a little rum will not only fill your stomachs, but also satisfy your taste buds.

Ingredients

• 1 packet of fresh yeast
• 250 ml of lukewarm milk
• 140 g of butter
• 500 g plain flour
• pinch of salt
• 60 g granulated sugar
• 3 egg yolks
• a little vanilla and grated lemon peel
• melted butter for brushing the buns
• she yawned
• a spoonful of rum

Method

1. Mix the yeast with a little sugar and lukewarm milk and put the mixture in a warm place to let the yeast ferment.
2. Melt the butter in the rest of the lukewarm milk.
3. Put the flour with a pinch of salt in a bowl and add the remaining sugar, egg yolks, a little vanilla or a little vanilla sugar and a little grated lemon zest.
4. Mix warm milk with melted butter and yeast.
5. Mix until a smooth dough is formed, sprinkle with a little flour and leave to rise until doubled in size.
6. Meanwhile, prepare the filling.
7. Mix the jam with a little rum.
8. When the dough is ready, place it on a floured surface.
9. You can either roll the dough into a thicker layer and divide to get equal square pieces, or use a spoon to chip balls directly from the dough to make flat square pieces.
10. Place a spoonful of filling in the center of each square piece, fold the edges over the filling, press with your fingers to form a bun.
11. Grease the bun with melted butter and place on the baking sheet, one next to the other.
12. Finally, spread a little more melted butter on all of them.
13. Bake in a preheated oven at 180°C for about 25-30 minutes, until golden brown.
14. Sprinkle with powdered sugar before serving.

Cheesecake with jam and whipped cream

A soft dessert with cottage cheese, dense jams and soft whipped cream, which is simple and tastes great. Prepare it yourself!

Ingredients

• 4 eggs for the dough plus 2
• 250 g granulated sugar
• 100 ml of vegetable oil
• 100 ml of milk
• 300 g semi-coarse flour
• 1 baking powder
• 500 g of soft cottage cheese without lumps
• 1 vanilla sugar
• a little powdered sugar
• 2 spoons of golden cob
• 200 g of jam jam
• 2 whipped creams in Dr. Oetker powder
• 300 ml of cold milk

Method

1. Beat whole eggs with sugar until foamy, beat in oil, milk and flour mixed with baking powder.
2. Dust the cottage cheese with powdered sugar to taste, stir in the vanilla sugar, eggs and golden cob.
3. Just stir with a wooden spoon, otherwise the curd will thin out.
4. Grease and flour a 30×40 cm baking sheet.
5. Spread the prepared dough.
6. Spoon the curd filling into the dough and put jam in the gaps.
7. Bake at 180°C for 25 minutes.
8. The data are indicative.
9. Leave to cool.
10. Whip the whipped cream powder with cold milk and spread it on the surface of the cake.
11. Decorate according to your imagination.
12. You can put it in the cold.
13. Slice and serve.

Jelly Cocoa Cake

A healthy yet tasty dessert made from simple ingredients! You can serve it with coffee or as a delicious breakfast or snack.

Ingredients

• 150 g spelled wholemeal flour
• 50 g of oatmeal
• 150 g grated apples
• stevia to taste
• 1 small teaspoon ground cinnamon
• baking powder without phosate
• 1 and ½ – 2 spoons of cocoa
• homemade jam without unnecessary sugar
• chopped almonds for sprinkling

Method

1. Mix spelled wholemeal flour with oatmeal, add cleaned and grated apple, stevia, cinnamon, baking powder and cocoa.
2. Mix the dough.
3. Do not add water unnecessarily, only add a little soy milk if absolutely necessary.
4. The dough must be thicker.
5. Pour into a cake tin or onto a baking sheet coated with coconut or regular oil and sprinkled with flour.
6. Place in an oven preheated to 170°C and bake for 40 minutes.
7. Before removing the skewer, check that it is cooked.
8. Immediately spread the finished cake with jam and sprinkle with almonds.

Jelly buns with vanilla pudding

Marmalade in combination with pudding is an absolute delicacy! Try these delicious buns and you will have no choice but to agree.

Ingredients

For the dough:

• 20 g fresh yeast (2 teaspoons dry yeast)
• 300 ml (~ 1 and 1/4 cup) milk, lukewarm
• 500 g (~ 4 cups) plain flour
• 50 g (~ 1/4 cup) sugar
• 2 egg yolks
• pinch of salt
• 60g (~1/4 cup) butter, melted

For the filling:

• 250 – 300 g (~ 1 – 1 and 1/4 cup) jam

To spread the buns:

• 40 g (~ 2 and 1/2 tbsp) melted butter

For the pudding:

• 500ml (~2 cups) milk
• seeds from half a vanilla pod
• 2 spoons of sugar
• 1 tablespoon cornstarch
• 2 egg yolks
• 1 tablespoon of rum

Method

1. Mix the yeast with 1 teaspoon of sugar, 100 ml of lukewarm milk and 2 tablespoons of flour and leave to rise in a warm place.
2. Put the egg yolks, sugar and salt in a bowl and whisk.
3. Sift the flour into the yolk mixture and then add the activated yeast.
4. Start kneading with a hand mixer.
5. When the dough is well combined and begins to form a smooth ball, add the melted butter and continue kneading until the butter is fully incorporated and the dough is smooth and pliable.
6. Cover the bowl and let the dough rise for an hour.
7. Turn the dough out onto a floured surface, mix it again and then roll it out to a 1cm thick rectangle.
8. Cut into 6 x 6 cm squares and put a spoonful of marmalade on each square.
9. Form balls and place them close together on a greased baking sheet.
10. Melt the butter on top and let the buns rise for 30 minutes.
11. Preheat the oven to 200°C and bake the buns for 15-20 minutes until golden brown.
12. Meanwhile, make the pudding.
13. Mix the egg yolks, vanilla seeds, sugar, cornstarch and rum, then gradually add the milk to avoid lumps.
14. Cook over medium heat until the mixture thickens.
15. Transfer a spoonful of the custard to a plate and place 1 or two buns on top.
16. Serve lukewarm.

Lattice cake with jam

Lattice cake is a dessert that always delights. Looks luxurious and tastes even better! Moreover, with jams, it is a real delicacy.

Ingredients

• 60 dkg semi-coarse flour
• 15 dkg of sugar
• baking powder
• 3 egg yolks
• 25 dkg of butter
• pinch of salt
• vanilla sugar
• plum jam
• fat to erase
• a little lemon zest

Method

1. Pour all the ingredients into a bowl, sift the semi-coarse flour and sugar and make the dough.
2. When it’s smooth, set about a quarter aside to make a grid.
3. Leave the dough to rest in the fridge for a few hours and then roll it out.
4. Grease the round mold well, line it with dough and shape it around the edges.
5. Paint the surface with jam.
6. Roll the remaining piece into thin rolls, which you will use to make a grid for the cake.
7. Bake the cake in the preheated oven for 35 to 40 minutes.
8. Bon apetite!

Yogurt bubble with jam

Bublanina is a thank you cake that most of us bake when we have an excess of some fruit. How about trying it with yogurt and jam? You will not regret!

Ingredients

• 2 eggs
• 200 ml of white yogurt
• 1 cup of sugar
• 1 vanilla sugar
• 1/2 cup of oil
• 1 and 1/2 cups semi-coarse flour
• 1/2 baking powder
• a little grated lemon peel
• plum jam

Method

1. Use the yogurt cup you will use in the recipe to measure the quantities of ingredients.
2. Beat the egg whites until foamy, then whisk the yolks with sugar and vanilla sugar until foamy.
3. Add yogurt and oil.
4. Finally, lightly mix the flour with baking powder and lemon zest.
5. Mix everything well and then mix in the egg whites.
6. Pour the batter onto a 20 x 30 baking sheet lined with baking paper.
7. Then add plum jam to the dough with a small spoon.
8. Bake in a preheated oven for 20-25 minutes at 180°C.
9. Leave the baked cake to cool and then sprinkle with powdered sugar and cut into portions.

Two-tone cake with cottage cheese and jam

The combination of cottage cheese and jam is really amazing! Make this cake you will love.

Ingredients

For the dough:

• 2 cups semi-coarse flour
• 1/2 package of DrOetker baking powder
• 100 ml of sour cream
• 1/2 cup powdered sugar
• 125 g Games
• 1 egg

For the 1st filling:

• 300 g of plum jam
• 1 DrOetker vanilla sugar

For the 2nd filling:

• 250 g of lumpy cottage cheese
• 1 egg
• 1 DrOetker vanilla sugar
• powdered sugar to taste
• 1 spoon of golden cob from DrOetker
• some raisins
• a little grated lemon peel

Method

1. Mix the flour with baking powder, sift, add icing sugar, egg, sour cream, Hera and make a smooth dough.
2. The cup is 250 ml.
3. Put it in the cold for 30 minutes.
4. Set about 1/3 aside.
5. Roll out the remaining dough into a round greased mold with a diameter of 30 cm, also on the sides of the mold.
6. Mix the jam with vanilla sugar, divide into 4 parts and spread on the cake.
7. Leave a space between them for the cheese filling.
8. Brush the cottage cheese with the egg, add vanilla sugar, powdered sugar to taste, golden corn and grated lemon peel.
9. Spread between the jam filling as in the photo below.
10. Sprinkle with raisins.
11. Roll out the remaining dough, cut it and decorate the surface of the cake.
12. Knead the rest of the dough and put it on the edge of the cake.
13. Bake at 180°C for about 20 minutes.
14. The temperature and time are only indicative, everyone must follow their own oven.
15. Allow to cool, sprinkle with icing sugar and serve.
16. Enjoy your meal!

Yeasted jam buns with topping

Don’t know how to make your buns even more special? Try topping them with a sauce of butter, sugar and lemon juice! It’s really cool.

Ingredients

• 10 g of sugar
• 100 g of sourdough
• 140 g warm milk
• 300 g of strong bread flour
• 3 g (1 tsp) cinnamon
• 20 g of sugar
• 1 egg
• 2 g of salt
• 50 g of butter
• ½ glass of soft drinks
• 80 g of powdered sugar
• 30 g of butter
• juice of ½ lemon

Method

1. Mix the milk, sugar and yeast in a large bowl and let stand for 10 minutes.
2. Add the flour, cinnamon, sugar, eggs, salt and butter and knead or mix in a food processor until the dough is smooth and elastic.
3. Cover and leave to rise in a warm place for 2 hours.
4. Turn the dough out onto a lightly floured surface.
5. Gently stretch it to a 45 cm square and carefully spoon on the jam.
6. Spread them with a spoon, being careful not to tear the dough.
7. Roll it tightly into a long sausage, press the seam and seal well.
8. Prepare a square tray about 20 x 20 cm or similar and line it with baking paper.
9. Cut the “sausage” from the dough into 9 parts with a sharp knife.
10. Form the buns and be careful to seal the bottom, the jam must not seep.
11. Place the buns on a tray, loosely cover with cling film and leave in a warm place for about an hour.
12. Preheat the oven to 200°C.
13. When the buns have puffed up and are snug, transfer the tray to the oven and bake for 20 minutes.
14. Let the buns cool.
15. To make the glaze, bring the butter to a boil in a small pan, mix it into a bowl with the icing sugar and add the lemon juice so that the glaze is runny enough to drizzle over the buns.

Jelly cake with crumb

Cakes with crumb are among the most popular. Try this version with delicious jams!

Ingredients

• 250 g plain flour
• 120 ml of milk
• 50 g of butter
• 1 egg
• 3 tablespoons of granulated sugar
• 1/2 cube of yeast
• salt

On a small scale:

• 50 g coarse flour
• 50 g granulated sugar
• 30 g of butter
• 1 egg yolk for spreading
• 1 cup of jam

Method

1. Mix the yeast, a spoonful of sugar, a spoonful of flour and half the milk and let the yeast come out.
2. Only when bubbles start to form, add the remaining sugar, flour with salt, eggs, milk and melted (cooled) butter.
3. Prepare the dough, cover it with a clean towel and let it rise in a warm place for three quarters of an hour.
4. Make a crumb out of sugar, butter and flour.
5. Preheat the oven to 180°C.
6. Divide the cooled dough into 4 parts, shape them into cakes and place them on a baking sheet covered with baking paper.
7. Spread the jam with a spatula, leaving a margin of about a centimeter.
8. Brush it with the beaten egg yolk and then sprinkle the cakes with the prepared crumbs.
9. Place in the oven and bake for approximately 20 minutes, the edges of the cake should be nicely golden.

Jelly cake

We probably all know the cake, but how about filling it with rich smoky plum jams, which will make the cake extra juicy! We hope you enjoy this slightly unusual vegan dessert.

Ingredients

For the dough:

• 400 g plain flour
• 1 package of dry yeast
• 1 packet vanilla sugar (optional)
• 40 g of sugar
• 40 g vegetable margarine
• 200 ml plant-based milk
• 1 shot of rum (optional)
• 1 pinch of salt
• flour for dusting and margarine for wiping

For the filling:

• 450 g of jam
• 1/2 lemon juice
• 1 teaspoon of cinnamon
• 1 shot of rum (optional)

Method

1. Heat the milk until it is warm but not boiling.
2. Melt the margarine in it and add a dash of rum (optional).
3. Add all the remaining dry ingredients for the batter to the bowl and mix.
4. Add warm plant milk.
5. Mix all the ingredients to make a smooth, non-sticky dough.
6. Add a little more milk if needed.
7. Cover the bowl with the dough with a towel and let it rest in a warm place for 40 minutes to rise.
8. Meanwhile, mix all the ingredients for the filling in a bowl.
9. Taste and see if you want to add anything else.
10. Grease the cake pan with margarine and dust with flour to prevent the cake from sticking to the pan.
11. After the dough has rested for 40 minutes, roll it out on a floured surface to half a centimeter thick.
12. Spread the filling on the dough, keeping the edges clean.
13. Fold the edges so that the filling does not leak out, then shape the dough into a strudel.
14. Transfer to a mold.
15. Meanwhile, preheat the oven to 160 degrees.
16. Bake the cake for about 45 to 50 minutes until golden brown.
17. Use a needle to check that it is cooked properly.
18. As soon as you take it out of the oven, immediately transfer it to a plate.
19. Serve with powdered sugar.

How to make the best homemade jams

Do you want to have jelly like grandma’s? Cook them according to our procedure and tips. All you need is enthusiasm, plums, sugar and a few hours at the stove. And in the evening you will have jams at home, in which there will be a spoon, and like your grandmother, you will cut them nicely with a knife.

Ingredients for 2-3 kilos of jam

• 10 kg of plums
• 400 g of granulated sugar
• 1 teaspoon of cinnamon

Method

1. Ripe plums are collected directly from the tree, overripe fallen fruits can also be used to make excellent jams.
2. Let’s remember that the riper the plums, the sweeter the jam.
3. Stem the plums, wash them thoroughly, cut them in half and pit them.
4. Grind halved plums in a meat grinder, as our grandmothers used to do.
5. If we want to speed up our work, a vegetable chopper, in which the plums are once or twice processed into a mash, will also work well.
6. We put the ground plums in a large pot with the largest possible circumference so that the liquid can evaporate well.
7. We thicken the jam over low heat, during a gentle boil and with constant stirring for 4 to 5 hours.
8. Mixing is very important, jam can quickly burn not only on the bottom, but also on the walls of the container.
9. And burnt jams are unpleasantly bitter.
10. By thickening the jam from 10 kilograms of plums, which takes about 5 hours, we produce about two to three kilograms of honest jam.
11. After about two to three hours, about five centimeters of liquid will have evaporated from the pot, the pot will smell nice, the marmalade will bubble and thicken.
12. The jam is thickened enough when a third to a quarter of the weight of the plums remains.
13. If we make jam from overripe sweet plums, we check how they taste.
14. Add about 400 g of granulated sugar to taste and cook for another 30 minutes.
15. We check the density of the jam by running a spoon over the cooled sample on the plate.
16. A few minutes before cooking, our grandmothers used to add a little ground cinnamon to the jam to make it more fragrant.
17. If the jam has a good consistency, then pour it boiling into sterilized glasses up to the brim.
18. Clean the top edge and the thread of the cup with a kitchen towel, if by chance the liquid drips on it while scooping, so that the lid holds well.
19. Close the lid tightly, turn it upside down and let it cool for about 10 minutes.
20. Then we turn the jam jars over, check that the lids are tight, and let them cool.
21. Cooled jams are hard, shiny, almost black, not bitter, so we managed not to burn them and have a typical delicious taste.

And how did they turn out for you and the buns? Brag to us in the comments!