Homemade Apricot Jam-Filled Buns

1. Can I use dry yeast instead of fresh yeast?
Yes! Use 1 ½ teaspoons of active dry yeast as a substitute for 13 g of fresh yeast.
2. What other fillings can I use?
These buns are highly versatile. Try chocolate spread, custard, fruit preserves, or even savory fillings like cheese and herbs.
3. Can I freeze the buns?
Absolutely. Once baked and cooled, freeze the buns in an airtight container for up to 2 months. Thaw them at room temperature and warm them in the oven before serving.
4. How do I ensure the jam doesn’t leak out?
Use a thick jam, and make sure to seal the dough edges tightly. Pinching the seams well prevents leaks.
Tips for Success
Measure Ingredients Carefully: Baking is a precise science, so weigh your flour and other ingredients for consistent results.
Don’t Skip the Rising Time: Allowing the dough to rise properly ensures light and fluffy buns.
Brush Generously: The egg-milk wash gives the buns their signature golden sheen. Don’t skip this step!
Test the Jam Consistency: A thick jam works best for the filling. If your jam is runny, cook it down slightly to thicken.
Store Properly: Keep leftover buns in an airtight container to retain freshness. Reheat slightly before serving.
Storage Tips