JAM BUNS ( Dampfnudeln mit Marmeladen )
Preheat oven to 180ºC ( for thermo fan decrease your temperature ). Grease a round 23 cm baking tin or ovenproof dish
3½ cups cake flour + extra by the tablespoon if needed, the dough is sticky
1 pkt Anchor instant yeast ( 10 g )
3 dessertspoons sugar
½ teaspoon salt
50 g melted butter + 50 g extra melted butter for dipping and glazing
1½ cups of water and milk in equal parts, heat in microwave until lukewarm
2 eggs lightly beaten
jam of choice
melted butter
In a bowl, place yeast into the lukewarm water/milk, add sugar, let it froth for 5 mins. In a mixing bowl, sift flour and salt giving it a whisk, then add the melted butter and eggs and mix with dough hook until the flour starts to come together. Add the yeast, water/milk and sugar mixture and combine further. You may add more flour if the dough is too runny. Turn out onto floured surface and knead for 5 to 6 mins. Place in a warm place to rise for 1 hour covered in cling wrap and a tea towel. Knock back the dough. Break off pieces of dough stretch out until you get a square, add 1 teaspoon jam of choice in the middle and close up. Pack buns alongside each other in baking dish seam side down. Dip in melted butter and pack in baking tin. Let rise again covered in a warm place for 30 mins. Brush tops of buns with remainder of butter before going into the oven. Bake for 20 – 25 mins. Let cool and drizzle with sifted icing sugar. Serve with hot custard
Recipe and photo: Gail Haselsteiner
Photo 3: Lelane Van Der Walt
