BAVARIAN ROHRNUDELN (SWEET DOUGH BUNS FILLED WITH JAM) RECIPE - (4.4/5)

Steps:

• Heat the milk no more than 105°F. I use rapid rise yeast, that I like to proof by adding half the vanilla sugar with the warmed milk--allow to become foamy, about 5 to 10 minutes. Otherwise, if using instant yeast, you can skip this and add it right into the dry ingredients. I also use my stand-mixer with a dough hook for mix the dough, or you can also use a bread machine. Otherwise, do as our grandparents did, and mix by hand. Standmixer directions: Add the dry ingredients, and add yeast (I use rapid rise) Add the warm milk, eggs and melted butter to dry ingredients, mix until combined. The dough should come "clean" from the mixing bowl, so add additional flour if necessary (one tablespoon at a time). Knead for about five minutes. Place into an oiled bowl, over and let rise for about an hour (if using instant yeast, this might take a bit longer) Spray a glass square baking dish with non-stick cooking spray, or line with parchment paper. Preheat the oven to 350°F. Add the remaining melted butter and sugar to the bottom of the pan, and whisk to combine. Dump the risen dough onto a lightly floured surface and knead a few times by folding the dough over, turn in half, press with the heels of your hands, folder over and repeat a few times. Pull each piece of dough into a circle (doesn't have to be perfect). Spoon one teaspoon of jam-- be careful not to overfill). Grab a corner and pull over the jam, and do this until the jam is covered. Grab the corners and lightly twist to seal. Dip each roll into the butter/sugar mixture as you place it into the pan. Bake for about 25-30 minutes or until golden brown. Optional: Melt 2 tablespoons unsalted butter and brush onto the baked rolls. Best served slightly warm. Store in an airtight container, but do not refrigerate.