There’s something deeply comforting about baking in a lazy, no-rush Sunday. The quiet moment when the dough begins to rise, the familiar scent of warm milk and sugar, and the promise of something golden waiting in the oven—it all slows time down just enough. These jam pull-apart buns are the kind of treat that belong in a calm afternoon, when the kitchen is warm and there’s no rush to be anywhere else.

Make a pot of coffee or tea, clear a little space on the counter, and let your kitchen become a bakery for the day.

Ingredients:

• 2.5 dl lukewarm milk
• 3 tablespoons sugar
• 25 g fresh yeast
• 500 g fine wheat flour
• 1 teaspoon salt
• 1 tsp vanilla essence
• 3 egg yolks
• 50 g melted butter
• 2 dl thick jam

Instructions:

1. Activate the yeast: stir 1 teaspoon of sugar into the lukewarm milk, crumble in the yeast, and let it bloom for a few minutes until foamy
2. Prepare the dough: in a large bowl, mix the flour with the salt and remaining sugar. Make a well in the center and add the yeast mixture, egg yolks, vanilla essence and melted butter. Knead until you get a smooth, soft dough.
3. First rise: cover the bowl and let the dough rise in a warm place for about 45 minutes, until doubled in size.
4. Shape the buns: turn the dough out onto a lightly floured surface and divide it into 16 equal pieces. Roll each piece into a ball, cover, and let them rest for 10 minutes.
5. Prepare the baking dish: lightly butter a round baking dish and line the bottom and sides with baking paper.
6. Fill and assemble: gently flatten each dough ball, place 1 teaspoon of jam in the center, pinch the edges closed, and reshape into a smooth ball. Arrange them seam-side down in the baking dish, leaving about 1 cm space between each.
7. Second rise: cover and let rise for 30 minutes. Meanwhile, preheat the oven to 180°C (356°F).
8. Bake in the preheated oven for about 30 minutes, until beautifully golden brown.
9. Sprinkle with powdered sugar for serving.

Serving Tips

• Best served warm, with coffee or tea
• Delicious on its own, but also lovely with a dusting of powdered sugar
• Keeps soft for a day, but honestly—it rarely lasts that long