A Sweet Start
Let’s make some raspberry buns. They are like little jelly donuts you bake. My kitchen always smells so good when these are in the oven. Doesn’t that smell amazing?
We start by mixing warm water, an egg, and melted butter. The warm water wakes up the yeast. This is what makes our buns soft and puffy. It’s like a little science project you can eat.
The Magic of Kneading
Now we add the flour and knead the dough. It might feel sticky at first. That’s okay. Just keep folding and pushing it. Soon, it will become smooth and springy.
I think kneading dough is good for the soul. It lets you push out all your worries. You are making something wonderful with your own two hands. That matters more than you might think.
A Patient Wait
Next, we let the dough rise. You cover the bowl and walk away. This is the hardest part for me. I always want to peek under the towel!
My grandson once poked the dough because it looked like a pillow. I still laugh at that. The dough deflated with a little poof. We had to start over, but we laughed so much.
Shaping and Filling
After the dough rises, we make little balls. Then we press our thumb right into the center. This makes a perfect little pocket for the jam.
Be generous with that raspberry jam. A little spillover is just fine. Fun fact: The jam gets all bubbly and sweet in the oven. What’s your favorite jam? I’d love to know if you’d use something different.
The Final Touch
While the buns cool a bit, we make the icing. It’s just powdered sugar, a tiny bit of jam, and water. Drizzle it over the warm buns. It makes them look so special.
Sharing food you made yourself is a special kind of happy. It connects you to people. That is why this matters. It’s not just about eating. It’s about caring.
Time to Share
These buns are best shared with someone you love. They are perfect with a glass of cold milk. The warmth of the bun and the cool milk is a perfect match.
Did you try making these? Tell me how it went. Who did you share your first batch with? I always find that the first bite is the very best.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Warm water | 1 cup (240 mL) | |
| Large egg | 1 | room temperature |
| Pure vanilla extract | 1 teaspoon | |
| Unsalted butter | 6 tablespoons (90 g) | melted and cooled |
| All-purpose flour | 3 to 4 cups (360–480 g) | plus more for kneading |
| Granulated sugar | ¼ cup (50 g) | |
| Instant yeast | 2 ¼ teaspoons | |
| Salt | ¼ teaspoon | |
| Vegetable oil | 1 tablespoon | for the bowl |
| Raspberry jam | â…” cup | for the bun filling |
| Powdered sugar | 1 cup (130 g) | for the icing |
| Raspberry jam | 2 teaspoons | for the icing |
| Water | 1 to 2 tablespoons | for the icing |
| Powdered sugar | Extra for dusting | optional |
Easy Raspberry Buns Like Jelly Donuts
Oh, these buns bring back such sweet memories. My grandson calls them Grandma’s donuts. I think that’s just wonderful. They are soft, warm, and filled with happy, bubbly jam. Making them fills the whole kitchen with a cozy smell. It reminds me of Saturday mornings with my own grandma. Let’s make some new memories together, shall we?
Ingredients
- Warm Water
- 1 Egg
- Vanilla Extract
- Melted Butter
- All-Purpose Flour
- Sugar
- Yeast
- Salt
- Raspberry Jam
- Powdered Sugar
Instructions
Step 1: Grab a big bowl for mixing. Put in your warm water, egg, vanilla, and melted butter. Whisk it all together until it’s friendly. I love the smell of vanilla. It makes everything feel special. This is how we start our dough base.
Step 2: Now, add two cups of flour to the bowl. Also add your sugar, yeast, and salt. Mix it all up with a spoon. It will look a bit messy and shaggy. That is perfectly okay. This sticky mess is the beginning of something delicious.
Step 3: Keep adding the rest of your flour slowly. Mix until the dough forms a rough ball. Then, turn it out onto a floured counter. Now comes the fun part, kneading. Push and fold the dough until it’s smooth. It should feel soft and springy under your fingers.
Step 4: Put your smooth dough ball into an oiled bowl. Turn it over once to give it a little coat. Cover the bowl with a clean towel. Let it rest in a warm spot. It needs to get big and puffy. This takes about an hour. I use this time to tidy up.
Step 5: After it rises, give the dough a gentle punch. It will puff right out. I still laugh at that part. Divide the dough into eight equal pieces. Roll each piece into a neat little ball. Place them on a baking sheet with space to grow.
Step 6: Cover the buns and let them rise again. They will get all puffy and cute. While you wait, heat your oven to 375°F. Then, press a deep thumbprint into each bun. Be gentle so you don’t press through the bottom.
Step 7: Spoon a teaspoon of raspberry jam into each hole. Don’t be shy with it. Now, bake them for 15 to 20 minutes. They are done when golden and the jam is bubbling. Doesn’t that smell amazing? Let them cool just a bit before the next step.
Step 8: For the icing, mix powdered sugar, a bit of jam, and water. Whisk until it’s smooth. (My hard-learned tip: add water just a tiny bit at a time. Too much makes it runny!). Drizzle this pretty pink icing over the warm buns. You can dust them with more sugar for a snowy look.
What’s your favorite jam flavor for baking? Share below!
Cook Time: 20 minutes
Total Time: About 2 hours (includes rising)
Yield: 8 beautiful buns
Category: Baking, Snack
Three Tasty Twists to Try
This recipe is like a good friend. It’s happy to change things up. You can fill these buns with so many different things. It’s fun to get creative in the kitchen. Here are a few of my favorite ideas for you.
Lemon Sunshine: Use lemon curd instead of raspberry jam. Top with a simple lemon glaze. It’s so bright and cheerful.
Chocolate Dream: Put a few chocolate chips in the thumbprint. They get all melty and wonderful inside the warm bun.
Apple Pie Buns: Fill them with a spoonful of apple butter. Add a little sprinkle of cinnamon sugar on top before baking.
Which one would you try first? Comment below!
Serving Your Raspberry Buns
These buns are wonderful all on their own. But you can make them even more special. I love serving them warm from the oven. The icing is still a little soft then. It’s a real treat for anyone who visits.
For a fancy breakfast, add some fresh berries on the side. They look so pretty on a plate. For an afternoon snack, a glass of cold milk is perfect. Grown-ups might like a hot cup of coffee with theirs. The bitter coffee tastes lovely with the sweet bun.
Which would you choose tonight?
Keeping Your Raspberry Buns Fresh
These buns are best eaten the day you make them. But I know life gets busy. Let them cool completely first. Then store them in an airtight container. They will stay soft for two days on the counter.
You can also freeze them for later. Wrap each bun tightly in plastic wrap. Then pop them all into a freezer bag. They will keep for three months this way. I once forgot a batch in my freezer for weeks. It was a lovely surprise to find them later.
To reheat, just warm a frozen bun in the oven. This brings back that fresh-baked feel. Batch cooking like this saves time on busy days. It means you always have a sweet treat ready for guests. Have you ever tried storing it this way? Share below!
Easy Fixes for Common Baking Hiccups
Sometimes your dough might not rise. This often happens if your water was too hot. Your yeast is a living thing. Hot water can hurt it. I remember when I did this as a young bride. My buns were as flat as pancakes.
Your dough might also feel too sticky. Just add a tiny bit more flour. Knead it in gently until it feels soft. This matters because a good dough makes soft, fluffy buns. Another issue is the jam bubbling over. Do not overfill the thumbprint indentations.
One teaspoon is the perfect amount. This keeps your buns looking neat and pretty. Fixing small problems builds your confidence in the kitchen. It also makes your food taste so much better. Which of these problems have you run into before?
Your Raspberry Bun Questions Answered
Q: Can I make these gluten-free? A: Yes, use a good gluten-free flour blend. The texture will be a little different but still tasty.
Q: Can I make the dough ahead? A: You can let it do its first rise in the fridge overnight. This is called a cold ferment. A cold ferment can add more flavor to your bread.
Q: What other jam can I use? A: Any jam you love will work. Strawberry or apricot jam are wonderful choices.
Q: Can I double the recipe? A: Of course, just double all the ingredients. You will have plenty to share with friends.
Q: Is the icing necessary? A: No, it is a sweet extra. The buns are delicious with just a dusting of powdered sugar. Which tip will you try first?
A Little Note From My Kitchen to Yours
I hope you love making these raspberry buns. Baking should be fun and fill your home with joy. There is nothing better than sharing homemade treats.
I would be so happy to see your creations. Please share a picture of your beautiful buns. It makes my day to see you in the kitchen. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Easy Raspberry Buns Like Jelly Donuts
Description
These soft, sweet buns are filled with bubbling raspberry jam and drizzled with a simple raspberry icing, offering a delightful homemade treat similar to jelly donuts.
Ingredients
Instructions
- Prepare the Dough Base: In a large mixing bowl, combine the warm water, egg, vanilla extract, and melted butter by whisking them together.
- Combine Dry Ingredients: To the same bowl, add 2 cups of the flour along with the sugar, instant yeast, and salt. Mix until a sticky, shaggy dough forms.
- Form the Dough: Continue adding the remaining flour gradually, mixing until the dough comes together into a rough ball.
- Knead the Dough: Turn the dough out onto a floured surface and knead until it becomes smooth and elastic. Only add small amounts of extra flour if the dough is too sticky to handle; it should remain slightly tacky and spring back when lightly pressed.
- First Rise: Form the kneaded dough into a smooth ball. Place it in an oiled bowl, turning it once to coat, then cover the bowl and allow the dough to rise in a warm place for 45 to 60 minutes, or until it has doubled in size.
- Shape the Buns: Once risen, punch the dough down to deflate it. Divide it into 8 equal portions and roll each piece into a smooth ball. Arrange the balls on a baking sheet lined with parchment paper, spacing them about 3 inches apart.
- Second Rise: Cover the shaped buns and let them rise again for 30 to 45 minutes, until they look puffy and have roughly doubled.
- Preheat Oven: While the buns are rising, preheat your oven to 375°F (190°C).
- Create Indentations: Gently press a deep indentation into the center of each bun using your thumb or the bottom of a small jar, being careful not to press all the way through the dough.
- Add Filling: Spoon approximately one teaspoon of raspberry jam into each indentation.
- Bake: Bake the buns for 15 to 20 minutes, or until they are golden brown and the jam is bubbling. Let them cool on the pan for a few minutes.
- Make the Icing: While the buns cool, prepare the icing by whisking together the powdered sugar, raspberry jam, and one tablespoon of water until smooth. If the icing is too thick, add more water a little at a time until it reaches a drizzling consistency.
- Finish and Serve: Drizzle the icing over the slightly cooled buns. For an extra touch, you can dust them with a little powdered sugar. They are best served warm or at room temperature.
Notes
- Ensure your water is warm but not hot to activate the yeast properly. The dough should be slightly tacky for soft buns. Any flavor of jam can be used as a substitute for raspberry.
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