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Cloud Like Jam Filled Buns

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Eilana Tal – @eilanatal
Delicious jam filled buns, perfectly baked and golden for you to indulge in this sweet bliss!
Prep Time :20 minutes
Cook Time :30 minutes
Rising time :2 hours
Total Time :2 hours 50 minutes
Servings: 14



  • Your favorite jam
  • 1.1 pounds/500 grams flour
  • 1 tablespoon/12 grams dry yeast
  • A pinch of salt
  • ½ cup/100 grams sugar
  • tablespoons/20 grams vanilla sugar
  • 2 eggs
  • ½ cup/120 grams oil
  • cups/300 milliliters lukewarm water, or a bit more depending on the absorption


  • Mix the flour, yeast, salt, sugar, vanilla sugar, eggs, oil, and lukewarm water (added gradually) together until you get a smooth and slightly sticky dough. Grease a bowl and transfer the dough. Knead it by hand until it firms up. Cover and let it rise for an hour.
  • Divide the dough into 14 balls (for 2 cakes) or any number and size you prefer. Use any shape of mold you have, even rectangular.
  • Let the balls rise covered for 30 minutes. Flatten each ball with your hands and add a dollop of simple strawberry jam or any gelatinous jam in the center; it thickens during baking.
  • Seal the balls well, turning them upside down with the seal at the bottom. Arrange them in a round/rectangular mold with enough space for the balls to rise and set aside for 15-30 minutes.
  • After the final rise, brush with beaten egg and bake in a preheated oven at 375°F (190°C) for 30 minutes or until golden brown.
  • Sprinkle with powdered sugar and let it cool before enjoying it!


Tip: Don’t cut it right away when it’s hot, as the jam might spill out. Wait a bit unless you can’t resist.


jam filled buns recipe
Credit: Eilana Tal

Can I prepare the dough ahead of time and refrigerate it?

Planning ahead is a smart move with this recipe. Prepare the dough in advance, allowing it to rise initially. Once kneaded and shaped, cover it tightly and refrigerate. This convenient step enables you to refrigerate the dough for up to 24 hours, infusing it with enhanced flavor and texture. Before baking, let the dough come to room temperature, ensuring optimal rising during the final proof.

How to prevent the jam from spilling during baking

Ensuring your jam filled buns maintain their allure requires a few precautions. When flattening the dough balls, leave a sturdy border to contain the jam. Be cautious not to overfill, as excessive jam can lead to spillage during baking. Seal the edges securely, pressing them firmly to prevent any escape. Placing the sealed side down in the mold enhances stability. Additionally, avoid cutting into the buns immediately after baking; letting them cool slightly ensures the jam sets, reducing the risk of spillage.

Can I make smaller or larger jam filled buns?

Certainly! Adjusting the bun size is flexible with this recipe. Whether crafting bite-sized treats or indulgent larger buns, the choice is yours. Scaling down for a delightful assortment or up for a heartier indulgence, the dough’s versatility accommodates various preferences. Experiment with sizes to suit your cravings, ensuring each bite is a perfect balance of the golden exterior and the luscious jam-filled interior.

jam filled buns recipe
Credit: Eilana Tal

Can I use olive oil or other types of oil for these jam filled buns?

Absolutely! The choice of oil is flexible in this recipe. Olive oil imparts a distinct flavor, while neutral oils like vegetable or canola maintain a subtle taste, allowing the sweetness to shine. Feel free to experiment based on your preference. Opting for a light olive oil preserves the dough’s texture, enhancing its richness. The key is selecting an oil that complements your desired flavor profile.

Can I substitute vanilla extract for vanilla sugar?

If vanilla sugar is unavailable, vanilla extract is an excellent substitute. Adjusting the quantity to your taste, add a teaspoon or more to infuse the dough with delightful vanilla flavor. While the texture may vary slightly, the essence remains intact, ensuring your buns are rich in aromatic vanilla goodness.

jam filled buns recipe
Credit: Eilana Tal

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