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Jam-Filled Crumb Buns
- Difficulty
Easy
Published 2010
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.
Ingredients
180 g - Egg wash:
1
Method
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
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