Pomegranate and Blueberry Jam Milk Buns

These Pomegranate and Blueberry Jam Milk Buns are an easy and delicious breakfast bread. They are also perfect for a midmorning or teatime treat. 

Because our Bread Baker's theme this month is celebrating the fall harvest, these milk buns are filled with pomegranate and blueberry preserves to go along with our theme. Depending on where you are, blueberries can be harvested in the fall, and pomegranate is definitely abundant this time of year. 

You could also choose cranberry sauce or anything apple or grape to fill these buns to keep them seasonal. But, in reality, you can use any jam you like. I won't tell. 

One of the reasons you want to make these milk buns is so that you can master this soft and springy dough. It is a version of Japanese milk bread and can be used to make loaves, buns, and dinner rolls. Just choose how you'd like to shape it, let it rise, and bake. 

Ingredient Notes:

For the dough, you will need bread flour, milk, yeast, sugar, salt, an egg, and butter. 

For the filling, you can use any jam or preserves you like. I loved the flavor of this Private Selection blueberry and pomegranate preserves I found at Ralph's (Kroger). 

One of the things you will love about this dough is how much it rises in the oven even after you've let it proof and double before baking. 

How to Make These Jam Milk Buns:

First, make a tangzhong. What is a tangzhong? It's a mixture of milk or water and flour that is cooked to gelatinize the starch in the flour. The resulting bread is softer, lighter, and stays fresh longer. It's pretty much magical. 

Once the tangzhong cools, knead it with the flour, milk, yeast, sugar, salt, and egg. Once you have these ingredients mixed, start adding butter, one small piece at a time, until it is incorporated. 

Next, knead the dough with the dough hook of a stand mixer on medium high for about 10 minutes. 

If you don't have a stand mixer, you can mix by hand, but you will have to be patient and work the dough until it is smooth and elastic. 

Finally, let the dough rise for about two hours, until doubled. 

At this point, you can shape the dough. 

To make these buns, you essentially use the same shaping method that you might use to make cinnamon rolls. 

First, roll the dough out into about a 10 inch by 18 inch rectangle and spread the preserves over the surface. Roll the dough up, lengthwise, until you have a long log. 

Next, slice the log into 12 coils and place them, cut side up (and down), into the cavities of an oiled standard muffin pan. 

Note: rolling up the dough with the jam may give you some challenges. The dough kind of slides around on the jam and the jam may ooze and seep out as you are trying to maneuver everything. Rest assured, everything will work out once you bake the buns. Just be sure to pinch the seam and seal it well before cutting the log into slices. 

After that, brush the tops of the dough pieces with an egg wash and let it rise for about an hour. 

Finally, bake the buns for 20 minutes. If you like, you can finish the buns with a sprinkle of powdered sugar right before serving. That's up to you!

For an alternative shaping method, you can use the "score and roll" method instead. 

How to Store these Buns:

These buns are best fresh from the oven the day they are made, but if you have leftovers, you can keep these buns in an airtight container for up to 3 or 4 days. To freshen them up, microwave them individually for 20 to 25 seconds to rewarm them. They are really good served with a little bit of softened butter. 

Leftover buns can also be frozen. 

This month, the Bread Bakers are baking breads using ingredients that represent the season's harvest. Our host is Wendy of Day in the Life on the Farm. 

Be sure to check out everyone's recipes:

• Broccoli & Oats Sandwich Bread by Sneha’s Recipe
• Cheddar Spinach Quick Bread by Food Lust People Love
• Cranberry Orange Beet Bread by Palatable Pastime
• Honeyed Spelt and Oat Levain by A Messy Kitchen
• Pomegranate and Blueberry Jam Milk Buns by Karen’s Kitchen Stories
• Pumpkin Nasturtium Pull Apart Bread by Cook with Renu
• Sweet Potato and Cranberry Quick Bread by A Day in the Life on the Farm
• Winter Squash Sourdough Boules by Culinary Adventures with Camilla

Jam-Filled Buns

Yield: 12 Buns

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 20 MinInactive time: 3 HourTotal time: 3 H & 50 M

These Pomegranate and Blueberry Jam Milk Buns are an easy and delicious breakfast bread. They are also perfect for a midmorning or teatime treat.

Ingredients

• 100 grams (1/4 cup plus 3 tablespoons) milk
• 20 grams (2 tablespoons) bread flour
• 335 grams (2 2/3 cups) bread flour
• 1 teaspoon instant yeast
• 50 grams (1/4 cup) granulated sugar
• 1/2 teaspoon salt
• 1 large egg
• 125 grams (1/2 cup plus 1 tablespoon) warm (110 degrees F) milk
• 55 grams (4 tablespoons) room temperature unsalted butter, cut into 8 pieces
• Neutral oil or baking spray, for oiling the bowl and pan
• 1 cup jam or preserves

For Finishing

• 1 egg
• 1 tablespoon cream
• Powdered sugar for dusting

Instructions

1. Make the tangzhong: In a small saucepan, cook the first two ingredients over low heat, whisking regularly, until the mixture is pudding like. This should take only 2 or 3 minutes, so do not walk away. Remove the mixture from the pan and place it in a bowl to cool.
2. In the bowl of a stand mixture, whisk together the 335 grams of bread flour, the yeast, sugar, and salt. Add the egg, the 125 grams of milk, and the tangzhong. Mix on low with the dough hook until you have a rough, shaggy dough. Begin to add the butter, one piece at a time. Do not add the next piece until the prior piece is fully incorporated.
3. Once you have fully incorporated the butter, switch the machine to medium and knead for about 10 minutes, until the dough is very elastic and smooth. It will be slightly sticky.
4. Form the dough into a ball and place it into an oiled bowl or dough rising bucket and let rise in a warm spot in your kitchen, covered, until doubled, about 2 hours.
5. Oil a 12-cavity muffin tin with butter or baking spray.
6. When the dough has risen, turn it out onto a lightly floured surface and roll it into a 10 inch by 18 inch rectangle. Spread the preserves over the dough, leaving about 1/2 inch all around. Beginning with a long side, roll up the dough as you would for cinnamon rolls and seal the seam tightly.
7. Using a sharp knife, cut the dough into 12 equal slices and place them, cut sides up (and down) into the muffin cavities. Cover loosely with oiled plastic wrap and let rise until puffy, about an hour.
8. Heat your oven to 350 degrees F and whisk together the egg and milk.
9. When ready to bake, brush the tops of the buns with the egg wash and place the buns in the oven. Bake for about 20 minutes, until golden.
10. Let cool in the pan for about 5 minutes, and then move the buns to a wire rack.
11. Sprinkle lightly with powdered sugar right before serving.

Nutrition Facts

Calories

278.69

Fat (grams)

6.63

Sat. Fat (grams)

3.43

Carbs (grams)

48.63

Fiber (grams)

1.36

Net carbs

47.27

Sugar (grams)

19.36

Protein (grams)

6

Sodium (milligrams)

168.73

Cholesterol (grams)

42.72

https://www.karenskitchenstories.com/2022/11/pomegranate-and-blueberry-jam-milk-buns.html

Karen's Kitchen Stories

Milk buns, tangzhong

Bread

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Recipe adapted from Mooncakes & Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries by Kristina Cho. It's an amazing cookbook.