bohemianwanderer – This recipe begins with a homemade plum and ginger jam that adds a perfect sweet and spicy twist to the buns. Use 450 grams of ripe plums, stoned and cut into small chunks. Add 20 grams of fresh ginger that’s peeled and finely minced, along with 160 grams of caster sugar. Place these ingredients in a wide saucepan, stir well, and leave them to macerate for 30 minutes.
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While the mixture macerates, put a small saucer in the freezer. You’ll use this to test when the jam is ready. After macerating, bring the plum mixture to a boil, then reduce the heat to a simmer. Cook for 15 to 18 minutes until the fruit softens completely.
To check the jam’s consistency, spoon a small amount onto the frozen saucer. Let it cool for two minutes, then gently press the jam with your fingertip. If the jam wrinkles, it has set properly. If it remains liquid, cook for a few more minutes and test again. Once done, pour the jam into a shallow dish or tray and allow it to cool. This homemade jam provides a rich, fruity filling that perfectly balances the soft dough of the buns. Its fresh plum and ginger flavors create a unique and aromatic taste that stands out.
Preparing, Proofing, and Baking the Plum Jam Buns
For the dough, combine 320 grams of strong white bread flour, 40 grams of caster sugar, 1½ teaspoons of dried instant yeast, and ½ teaspoon of fine sea salt in a stand mixer bowl. Mix the dry ingredients briefly to blend them.
Make a well in the center and add 100 milliliters of lukewarm whole milk, 50 milliliters of lukewarm water, one large egg, and 40 grams of softened butter. Using the dough hook, knead the mixture on medium-low speed for seven to eight minutes. The dough should become smooth, slightly tacky, but not sticky.
Transfer the dough to a lightly greased bowl. Cover it and prove in a warm place for about 1.5 hours, or until the dough nearly doubles in size. After proving, knock out the air and turn the dough onto a floured surface. Roll it out into a 30 by 45-centimeter rectangle, with a short side facing you.
Spread 120 grams of the cooled plum jam evenly over the dough. Avoid adding too much jam, as this will make rolling difficult and may cause leakage during baking. Starting from one long side, roll the dough tightly into a log. Trim the ends and cut the log into seven even rolls. Using dental floss to slice the dough results in clean, neat edges.
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Place the rolls on a baking tray lined with greaseproof paper, leaving space between them. Cover loosely with clingfilm and prove for another 30 to 40 minutes until puffy. Preheat your oven to 190°C (170°C fan)/375°F/gas mark 5.
Before baking, brush the buns lightly with an egg wash made from the extra egg. Bake for 18 to 22 minutes, or until the buns turn golden brown. While they cool, mix 100 grams of icing sugar with one tablespoon of water to create a thick, smooth glaze. Drizzle this over the warm buns for a sweet, glossy finish. These plum and ginger jam buns combine tender, fluffy dough with a deliciously fruity filling. They make an excellent treat for breakfast, tea, or any time you crave a homemade, comforting bake.
