• 5 1/2 cups all-purpose flour, sifted, you will need extra flour for kneading and such
  • 2 1/4 tsp (1 envelope) instant dry yeast
  • 1/2 tsp salt
  • 5 tbsp white sugar
  • 2 cups milk, lukewarm
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup vegetable oil
  • lemon zest from one lemon
  • 1 cup raspberry jam, 1 teaspoon per each bun
  • about 1/4 cup butter (for brushing between buns and baking pan)
  • 1 egg + 1 tablespoon water for egg wash

Ready In 45 Minutes

Servings: 30

Cooking Instructions

Step 1

  • In a large bowl combine all your dry ingredients. These include your flour, salt, yeast, and sugar.

Step 2

  • In the same bowl we'll toss in eggs, lemon zest, oil, vanilla, and milk. It's vital that your milk be lukewarm (105 F - 115 F). I microwaved mine in a pyrex measuring cup for 1:30 on high.

Step 3

  • Mix it all up with a wooden spoon until it becomes a ball and the dough tries to pull away from the sides.

Step 4

  • Turn the dough out onto a floured surface and knead for about 5 minutes or until the dough is smooth and elastic.
  • Length: 5 minutes

Step 5

  • Sprinkle the dough with flour and put it in a clean bowl to rise. It'll take about an hour to double in size.

Step 6

  • When your dough has doubled, punch the air out and put it on a very lightly dusted countertop.

Step 7

  • You want to roll it out enough to divide the dough into 30 pieces.

Step 8

  • Take a piece of dough and roll it out so it's 1/4 cm thick. Then put a teaspoon of jam in the center.

Step 9

  • Then you want to fold the dough in half encompassing the jam in the center.

Step 10

  • Pinch the edges.

Step 11

  • Finally take the two ends and fold them together. This will create that signature swirled interior.

Step 12

  • Brush the bottom of the pan with butter, and if you want the sides as well.

Step 13

  • Place the seam side down and the smooth top facing up.

Step 14

  • I could only fit 24 in my 9 by 13 inch pan. If you can find a way to fit all 30, whether that be using a larger pan or stuffing them in more aggressively, that would be even better.

Step 15

  • Brush the tops with a little egg wash, just an egg with a tablespoon of water.

Step 16

  • Bake for 25 minutes until they're golden.
  • Length: 25 minutes

Step 17

  • Buns are meant to be eaten hot, straight from the oven while they're fluffy and steamy.

Step 18

  • Serve with a dusting of powdered sugar. Or slice in half and toast with butter. And as always, Chow!