Overnight Raspberry Jam Buns With Crème Fraîche Glaze

Overnight Raspberry Jam Buns With Crème Fraîche Glaze

Overnight Raspberry Jam Buns With Crème Fraîche Glaze

By Rebecca Firth



I’m thinking these should be on your Mother’s Day table… These are make-ahead buns that are given a quick rise the morning we’re brunching. We throw the dough and jam together the night before (or up to several days before) and then just let everything rest and flavor mingle. Our biggest concern will be champagne or screwdriver.

I was super excited when All-Clad reached out for me to help launch their new Prep&Cook (pictured below with my buns) which is why we’re here today…and, more importantly, they gave me an excuse to actually make these gorgeous buns that I’ve been dreaming of. Picture a machine that will chop, blend, whip, steam, knead and cook. Yep. Pretty much everything. I asked if it would also do my taxes. We laughed. It doesn’t.

But after a brief getting-to-know you period with the Prep&Cook, I knew that the recipe I was going to make would include yeast because I wanted to see how it would knead and, wait for it, warm the bowl to help the dough rise. Not kidding. I repeat, it heats the bowl. So I basically whipped up a martini, painted my toes, ran a quick trip to the grocery store all while my dough was getting kneaded and risen. Witchcraft.

Before We Get Started:

Instructions. The instructions include directions for both using and not using the Prep&Cook.

Overnight Buns. I created this recipe so that you’ll have minimal work to actually do on Mother’s Day (or whenever you’ve making these nuggets). The night before, prep your dough + quick jam, shove in the fridge and forget about them until the morning.

Crème Fraîche. I use crème fraîche in the glaze because I love it, but you could easily sub in cream cheese, plain Greek yogurt or kefir.

Raspberry Seeds. I thought the raspberry seeds might bug me in the jam but once they’re in the buns and glazed, I didn’t even notice. If you’re seed sensitive, strain the jam through a sieve.

Space. Of course when I made the batch that I was going to photograph I crammed too many into that cute dish and they came out more like the Gucci logo than a circular bun. If your goal is a nice circular bun, it would bode well to leave lots of space surrounding each bun so they have ample rise room.

Quick Rise. The morning you’re making the buns, you can opt for a quick rise instead of waiting two hours for them to rise. Follow the directions through Step #5. With the oven turned off and cool, set a casserole dish on the bottom rack of the oven, place the casserole dish with the buns on the middle rack and pour boiling water into the dish on the bottom rack. Immediately close the door and let the buns sit in the oven for 30 minutes. Take the buns and the dish with the hot water out of the oven and jump to Step #6…your buns are ready to bake.

Make More. At Step #4 you can separate the dough into two lumps and roll each one out as directed and the recipe will yield 24 smaller buns. This is perfect if you’re feeding a crowd. You’ll need to double the recipe for the filling and the glaze if you do this.

Freezer. You can make, bake + cool the buns, wrap tightly and freeze for later. Before serving, defrost in the fridge overnight and then bring the buns to room temperature before glazing and serving.

Let’s get our bake on!

Overnight Raspberry Jam Buns With Crème Fraîche Glaze


  • 1 package instant or active dry yeast, approximately 2 1/4 teaspoons
  • 1 cup buttermilk, milk or water, warmed
  • 4 cups all-purpose flour, plus additional flour to keep it from sticking + dusting your surfaces (use as little extra flour as possible)
  • 1 stick (4 ounces) unsalted butter, melted and cooled
  • 1/4 cup granulated sugar
  • 3 large egg yolks, room temperature
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon cinnamon
  • 1 tablespoon vegetable oil, for the bowl
  • 1/3 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 2 cups powdered sugar
  • 2 or more tablespoons of milk to thin
Read the whole recipe on DisplacedHousewife