I went completely crazy taking photos for this post. I could photograph these buns for days. I mean, look at them. Go on. We make a quick strawberry jam with strawberries, sugar and lemon juice + zest, nothing else. We fashion ourselves a rich dough with egg yolks, buttermilk + dotted with cinnamon and then shove it in the fridge and forget about it. These are the kind of buns that you can make for an event without slaving and waiting. Because aint nobody got time for that. We wake up in the morning: yawn, stretch and pour ourselves some champagne. We roll up our buns with the strawberry quick jam, some brown sugar + cinnamon (in a nod to our cinnamon bun ancestors) and sprinkle with fresh chopped strawberries. She does a quick 30 minute rise (aided by boiling water and your cold oven), then 20 minutes in the heated oven and then they’re ready to glaze. A quick whisk, drizzle and your done. Pour yourself another glass of champagne. The party just started.
Before We Get Started:
Yeast. You can use instant or active dry yeast. Either way, give your buttermilk and yeast about 15 minutes to mingle and get frothy.
Rises. You can do a traditional rise system with these, where each rise is about 1 1/2 to 2 hours or until the dough doubles in size OR you can follow the instructions below and let time and steam aid in helping your dough get its rise on.
Substitutions. I absolutely love buttermilk for making the dough, but in a pinch you could use milk or even water. I also am having a torrid love affair with crème frâiche that’s going on several decades strong and isn’t letting up. However, if you can’t be bothered (and that’s fair), you could easily use Greek yogurt, kefir or good old fashioned milk to thin and flavor and loosen your glaze. Oh, and if you can’t be bothered to make the quick jam (even though it’s easy) you can easily sub in some store-bought. I won’t tell.
Method. We do things a little different than most overnight bun recipes. Most (all?) that I’ve seen have you stuff the buns the night before. That works when your filling is just cinnamon and spices and butter and such. But when you add in jam + fresh fruit, you get a lot of liquid that seeps out if you let it sit in the fridge overnight.
Jam. I’ve learned rather late in life that making jam freaks people out. I don’t want you to picture yourself sweating over a steaming cauldron and worrying about seals and such nonsense. We’re making a quick jam that needs a minimum of six hours to chill, calm down and thicken in the fridge. You’ll have leftovers to smear on buttered toast. I know, because I’ve doing it all week.
Let’s bake some buns, shall we?
Overnight Strawberry Jam Buns With Lemon Crème Frâiche
- 1 package instant or active dry yeast, approximately 2 1/4 teaspoons
- 1 cup buttermilk, milk or water, warmed to the touch but not burn-your-finger hot
- 4 cups all-purpose flour, plus additional flour for 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 pint strawberries, cleaned and halved
- 1/4 cup granulated sugar
- 1/2 pint fresh strawberries; cleaned + chopped
- 1 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 3 cups powdered sugar
- 2 or more tablespoons of fresh lemon juice to thin
- 1 tablespoon lemon zest