Raspberry jam puts a new twist on homemade buns

Posted Feb 16, 2012 By Pat Trew

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(See hard copy for photo.)

(See hard copy for photo.)

EMC Lifestyle - These baked rolls are similar to cinnamon buns, but they're made with raspberry jam instead of the usual sugar filling. They're delicious, and very easy and quick to prepare, particularly if you mix the dough in a food processor.

Dough

2 cups flour

1 tbsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 tbsp. white sugar

1/4 tsp. cinnamon

1/4 cup vegetable oil

1 cup buttermilk

Filling

1 tbsp. soft butter or margarine

3 tbsp. raspberry jam

Before you start, lightly grease a 9" round cake pan.

To make the dough in a food processor, measure the dry ingredients into the processor bowl. Process for 5 seconds to mix the ingredients evenly throughout the flour

Add the oil and buttermilk, and process until the mixture forms a ball. This will take less than a minute.

Turn the dough out on a lightly floured surface, and knead 4 times. Part of the kneading has already been done by the mixing action of the processor.

If you are using a mixing bowl rather than a food processor, combine the dry ingredients in the bowl. Add the oil and buttermilk, and stir until blended. Turn out on a lightly floured surface, and knead 10 to 12 times.

After kneading the dough, shape it into a ball, then roll it out with a rolling pin on a lightly-floured surface to make a rectangle 15"x 10".

For the filling, spread the softened butter or margarine over the dough. Drop the raspberry jam in 3 mounds spaced equally down the long center line of the rectangle. Spread the jam to within 1/4" of the edges of the dough.

Roll up the rectangle tightly, starting from the long side. Pinch the seam to seal.

With a sharp knife, cut the roll into 10 slices, each about 1" wide. Arrange the slices, cut side up, in the prepared pan. You'll be able to fit 7 or 8 around the edge of the pan without crowding them, leaving the last ones to go in the center.

Bake at 400F for 25 to 30 minutes,. If the tops start to brown before the time is up, cover loosely with a sheet of aluminum foil.

When done, remove the pan from the oven. Set it on a cake rack, and let cool for 5 minutes.

To transfer the rolls to a serving plate, start by placing a cake rack over the top of the pan. Using pot holders, hold the pan and rack together so they don't shift. Flip everything over so the cake rack is on the bottom.

With pot holders, lift the pan off the rolls. The buns will be upside down on the rack.

Now, place a serving plate over the bottom of the buns. Hold the plate and cake rack so they don't move, and flip everything over again.

You'll end up with an attractive circle of raspberry-filled rolls on the plate ready to serve.

Makes 10 buns.