Jam-Filled Crumb Buns

Preparation info
    • Difficulty


Appears in
Bake!: Essential Techniques for Perfect Baking

By Nick Malgieri

Published 2010

  • About

Vary these by using any type of jam or conserve you like. They’re also great with the prune or apricot filling in Chapter 10, Danish Pastry.


  • 180 g strawberry or seedless raspberry jam, or any other jam of your choice
  • Egg wash: 1


Form the dough into 12 buns as in the Sugared Brioche Rolls. Arrange the buns on the work surface and cover them with a clean tea towel; let them rest until they start to puff slightly, 10-30 minutes, depending on the starting temperature of the dough. Pick up and invert one of the buns; supporting the rounded (top) side with your fingers, use your thumbs to m