Growing up in India, we got to enjoy a fair share of pillow-soft sweet buns and these pull-apart sweet rolls taste just like the ones from the bakery.
When I was getting ready to bake this Sweet bun, my thoughts kept going back, to my days of growing up in Chennai. This sweet bun is my mother’s favorite and she would ask me to pick them up every time I am going to Adyar Bakery.
She would enjoy this mildly sweet, soft, and fluffy bun embedded with tutti-frutti with her evening coffee.
I also love this sweet roll as it is mildly sweet and works perfectly as an evening snack. When thinking of baking something for the boys on a lazy afternoon, this was the first bun that came to my mind.
It also fitted in perfectly with my theme for this week, which is the pull-apart bun .
I have already made two savory buns/bread for this week; the pull-apart garlic bread and the pull-apart potato stuffed pinwheel rolls . This pull-apart sweet bun is my third and final bake for the week.
I have used bread flour for this sweet rolls recipe. Bread flour is flour that has a slightly high protein content than all-purpose flour. This high protein content works great with yeast bread and rolls as they help in yielding very soft and fluffy bread.
Tip - If you do not have bread flour, you could absolutely use all-purpose flour in the recipe.
Ingredients to make Pull-Apart Sweet Buns
- Bread flour - 2 cups (can be substituted with all-purpose flour)
- Instant yeast - 1 ¼ tsp
- Flax meal - 1 tablespoon + 3 tablespoon of water
- Warm milk - ½ cup
- Butter - 2 tablespoon (softened)
- Sugar - ¼ cup
- Salt - 1 tsp
- Milk powder - 2 tbsp
- Tutti frutti / Candied fruit - 3 tbsp
- Butter + milk (melted) - 2 teaspoon + 2 tablespoon (for brushing the buns)
- Sugar - 2 tablespoon (for sprinkling on the buns)
Procedure -
Add 1 tablespoon of flax meal in 3 tablespoon of warm water and let it sit for 5 minutes.
I made the dough in my food processor. Combine the flour, yeast, sugar, milk powder, and salt in the food processor bowl.
Add the flax meal mixture and butter and mix once.
Slowly add the warm milk until the dough comes together. I needed a little less than ½ cup of milk, so do not add all the milk at once.
- Knead the dough for a few minutes until it is soft and elastic and then place it in a greased bowl, covered to rise. Let the dough rise until doubled in volume. Mine took about 1 ½ hours.
Once the dough has doubled in volume, knead it once on a lightly floured surface and add the tutti frutti to it. Knead it to evenly distribute the candied fruit in the dough.
Now divide the dough into 8 equal parts and roll it into a smooth ball.
- Place it in a greased baking tray about ½ inch apart. Let it rise for the second time. Mine took about an hour to rise.
Preheat the oven to 350 F. Brush the rolls with the butter and milk mixture. Sprinkle the sugar on the surface evenly.
Bake for about 20 - 25 minutes or until golden brown.
Remove from and oven.
Let the Pull Apart Sweet Buns cool down a bit in the pan before removing them.
More Eggless Recipes
- Jeera Cookies | Roasted Cumin Shortbread Cookies
- Jam Thumbprint Cookies - Egg-Less Jam Cookies
- War Cake Recipe
- Fruit Cake - Egg less Loaf Cake
Recipe
Equipment
- ▢ Oven
Ingredients
- ▢ 2 cups Bread flour Can be substituted with all-purpose flour
- ▢ 1 ¼ teaspoon Instant yeast
- ▢ 1 tbsp. Flax meal Plus 3 tablespoon of water
- ▢ ½ cup Warm milk
- ▢ 2 tbsp. Butter Softened
- ▢ ¼ cup Sugar
- ▢ 1 teaspoon Salt
- ▢ 2 tbsp. Milk powder
- ▢ 3 tbsp. Tutti frutti / Candied fruit
- ▢ 2 tbsp. Butter + milk Melted Plus 2 tablespoon (for brushing the buns)
- ▢ 2 tbsp. Sugar For sprinkling on the buns
Instructions
- Add 1 tablespoon of flax meal in 3 tablespoon of warm water and let it sit for 5 minutes.
- I made the dough in my food processor. Combine the flour, yeast, sugar, milk powder, and salt in the food processor bowl.
- Add the flax meal mixture and butter and mix once.
- Slowly add the warm milk until the dough comes together. I needed a little less than ½ cup of milk, so do not add all the milk at once.
- Knead the dough for few minutes until it is soft and elastic and then place it in a greased bowl, covered to rise. Let the dough rise until doubled in volume. Mine took about 1 ½ hour.
- Once the dough has doubled in volume, knead it once on a lightly floured surface and add the tutti frutti to it. Knead it to evenly distribute the candied fruit in the dough.
- Now divide the dough into 8 equal parts and roll it into a smooth ball.
- Place it in a greased baking tray about ½ inch apart. Let it rise for the second time. Mine took about an hour to rise.
- Preheat the oven to 350 F. Brush the rolls with the butter and milk mixture. Sprinkle the sugar on the surface evenly.
- Bake for about 20 - 25 minutes or until golden brown.
- Remove from and oven.
- Let the Pull-Apart Sweet Buns cool down a bit in the pan before removing them.
Nutrition
More Baking
- Homemade Puff Pastry Toaster Strudel
- Mooli Ka Paratha | Radish Paratha
- Crunchy Coconut Sesame Cookies
- Ajwain Paratha | Carom Seeds Flatbread
These jam thumbprint cookies are made with very few basic ingredients and are a great way to try out different flavors with different preserves. These are mildly sweet with a very flaky texture.
It is always a pleasure to step into the new year and cherish the old ones. I am really excited to begin my New Year blogging with these very simple Jam thumbprint cookies that I pinned from here .
This Jam cookie (as my kids called it) is made with very few basic ingredients and is a great way to try out different flavors with different preserves.
Strawberry jam is always everyone’s favorite in my house and hence that is one jam/preserve that gets used up really quickly. Next to that, is the apple jam that is a favorite.
I did not have any homemade spiced apple jam and hence was not able to try it out, but it will be a great one to try in the fall when I will have an abundance of apple jam.
I had a jar of the apricot preserve that was begging to be used. My boys did not care for it in the sandwiches and hence it was left untouched. I was planning on making the entire batch with the apricot preserve hoping to use quite a bit of it, but then decided to use it only in half as I was worried the boys might not like it.
I used strawberry jam for the remaining half. Like I thought, my boys were not too keen on the apricot flavor and fought for the strawberry ones. My husband on the other hand loved the cookies with the apricot jam and enjoyed the whole batch without any competition.
These jam thumbprint cookies are mildly sweet with a very flaky texture. The cookies just melt in the mouth and are perfect with a glass of milk or for a sneaky after-dinner snack.
If you love lemon flavor, then you have to try these delicious lemon puff cookies. They are very similar to these jam thumbprint cookies except we make a fresh lemon filling to add to the cookies.
Preparation time - 10 minutes Baking time - 12 to 14 minutes per batch Difficulty level - easy
Ingredients to make Jam Thumbprint Cookies - (makes about 15 cookies)
- Butter (Unsalted, room temperature) - 1 stick (½ cup)
- Sugar - 7 tbsps
- Vanilla extract - 1 tsp
- All-purpose flour - 1 cup + 1 tbsp
- Jam (any flavor) - as needed (I used strawberry and apricot jams)
Procedure -
In a medium bowl, cream together the butter and the sugar. Make sure that the butter is at room temperature. I used by hand mixer to cream the butter as this was a small batch. If I was doubling the recipe, I would have used my stand mixer.
Add the vanilla extract and mix again.
Add the flour in batches and mix until it forms a stiff dough.
Preheat the oven to 350 F. Line a baking sheet with parchment or baking paper.
Using a tablespoon measure, scoop out the dough and form a ball. Place them on the lined baking sheet.
Using the back of a ½ teaspoon measure or using your thumb, make a small indentation in the middle of each cookie ball.
- Fill the indentations with jam.
Bake them for about 12 to 14 minutes, keeping an eye on them for about 12 minutes. Mine needed 14 minutes, but depending on individual ovens the baking time may vary. Don’t let the cookies become too dark. Remove them when they are pale golden.
Let the Jam thumbprint cookies cool on the sheet for about 5 minutes and then cool entirely on a wire rack.
Similar Recipes
- Basic Christmas Sugar Cookies Recipe
- Japanese Melon Pans - Cookie Covered Bread Rolls
- Orange-Scented Cranberry Walnut Cookies
- Kiffles | Kiflis | Traditional Hungarian Pastries
Recipe
Equipment
- ▢ Oven
Ingredients
- ▢ 1 stick Butter Unsalted, room temperature (½ cup)
- ▢ 7 tbsps Sugar
- ▢ 1 teaspoon Vanilla Extract
- ▢ 1 cup All purpose flour Plus 1 tbsp
- ▢ Jam Any Flavor - as needed (I used strawberry and apricot jams)
Instructions
- In a medium bowl, cream together the butter and the sugar. Make sure that the butter is at room temperature. I used by hand mixer to cream the butter as this was a small batch. If I was doubling the recipe, I would have used my stand mixer.
- Add the vanilla extract and mix again.
- Add the flour in batches and mix until it forms a stiff dough.
- Preheat the oven to 350 F. Line a baking sheet with parchment or baking paper.
- Using a tablespoon measure, scoop out the dough and form a ball. Place them on the lined baking sheet.
- Using the back of a ½ teaspoon measure or using your thumb, make a small indentation in the middle of each cookie ball.
- Fill the indentations with jam.
- Bake them for about 12 to 14 minutes, keeping an eye on them from about 12 minutes. Mine needed 14 minutes, but depending on individual ovens the baking time may vary. Don’t let the cookies become too dark. Remove them when they are pale golden.
- Let the Jam thumbprint cookies cool in the sheet for about 5 minutes and then cool entirely on a wire rack.
Nutrition
More Cookies
- Crunchy Coconut Sesame Cookies
- Cream Cheese Spirals | Cinnamon Nut Filled Cookies
- Sweet Maida Biscuit | Baked Shakarpara
- Easy Eggless Coconut Macaroons
Pull-Apart Sweet Buns | Bakery Style Sweet Buns
Equipment
- Oven
Ingredients
- 2 cups Bread flour Can be substituted with all-purpose flour
- 1 ¼ teaspoon Instant yeast
- 1 tbsp. Flax meal Plus 3 tablespoon of water
- ½ cup Warm milk
- 2 tbsp. Butter Softened
- ¼ cup Sugar
- 1 teaspoon Salt
- 2 tbsp. Milk powder
- 3 tbsp. Tutti frutti / Candied fruit
- 2 tbsp. Butter + milk Melted Plus 2 tablespoon (for brushing the buns)
- 2 tbsp. Sugar For sprinkling on the buns
Instructions
- Add 1 tablespoon of flax meal in 3 tablespoon of warm water and let it sit for 5 minutes.
- I made the dough in my food processor. Combine the flour, yeast, sugar, milk powder, and salt in the food processor bowl.
- Add the flax meal mixture and butter and mix once.
- Slowly add the warm milk until the dough comes together. I needed a little less than ½ cup of milk, so do not add all the milk at once.
- Knead the dough for few minutes until it is soft and elastic and then place it in a greased bowl, covered to rise. Let the dough rise until doubled in volume. Mine took about 1 ½ hour.
- Once the dough has doubled in volume, knead it once on a lightly floured surface and add the tutti frutti to it. Knead it to evenly distribute the candied fruit in the dough.
- Now divide the dough into 8 equal parts and roll it into a smooth ball.
- Place it in a greased baking tray about ½ inch apart. Let it rise for the second time. Mine took about an hour to rise.
- Preheat the oven to 350 F. Brush the rolls with the butter and milk mixture. Sprinkle the sugar on the surface evenly.
- Bake for about 20 – 25 minutes or until golden brown.
- Remove from and oven.
- Let the Pull-Apart Sweet Buns cool down a bit in the pan before removing them.
