Overnight Strawberry Jam Buns With Lemon Crème Frâiche

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

Makes 12 Buns

INGREDIENTS

For the Dough

  • 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

For the Quick Jam

  • 1 pint strawberries, cleaned and halved
  • 1/4 cup granulated sugar
  • 1 tablespoons each zest + juice (about 1 lemon)

For the Filling

  • Quick strawberry jam (recipe above)
  • 1/2 pint fresh strawberries; cleaned + chopped
  • 1 cup brown sugar, packed
  • 2 teaspoons ground cinnamon

For the Icing

  • 3 cups powdered sugar
  • 4 tablespoons crème fraîche
  • 2 or more tablespoons of fresh lemon juice to thin
  • 1 tablespoon lemon zest

INSTRUCTIONS

  1. In an electric stand mixer fitted with the dough hook attachment, mix the yeast and buttermilk and let sit for 15 minutes. Then add in the flour, melted butter, egg yolks, sugar, sea salt and cinnamon and knead on medium-high for about 15 minutes or until the dough ball becomes smooth. Swirl 1 tablespoon of oil around a large bowl. Set the dough inside, turning to coat completely with the oil. Cover the bowl tightly with plastic wrap and set in the fridge for at least 12 hours and up to several days.
  2. To make the strawberry jam, add the strawberries, 1/3 cup granulated sugar and 1 tablespoon each lemon juice and zest to a medium-size saucepan. Bring to a boil, mashing the berries with the tip of a wooden spoon. Continue to boil for 10-15 minutes minutes or until when you drag a spoon across the bottom of the pan it leaves a track. Let the jam cool a bit and then transfer to a lidded container and stash in the fridge until ready to assemble and bake your buns.
  3. When ready to assemble take the dough out of the fridge and let it sit at room temperature for about 45 minutes to 1 hour. Then turn the dough onto a lightly floured surface and shape it into a 18X12-inch rectangle. You may or may not need a rolling pin to nudge it into shape. Make sure the corners are as close to 90-degree angles as possible (this will make it easy to roll the buns up). Smear the strawberry jam over the top, leaving about 1/2 half-inch clean along the longer edges. Note you won’t use all of the jam…just get a nice coating over the top and reserve the rest for later use. Sprinkle with 1 cup of brown sugar, 2 teaspoons of cinnamon and then finish with the remaining 1/2 pint fresh cut strawberries. Starting with the long edge farthest from you, start rolling the dough into a log towards you. When you get to the end, pinch the dough together to form a seam and roll the seam side underneath. Using a very sharp knife (I like a serrated for this) cut 12 buns about 1 1/2-inch wide each.
  4. Bring a pot of water to a boil. Butter or spray non-stick on your baking dish; I like to use several large casserole dishes so they have lots of room to grow and rise. Place the buns cut-side up in the baking dishes, allowing several inches in between buns for rising. Place a skillet on the bottom rack of the oven, put the dishes with the buns on the top rack of the oven and pour the boiling water in the skillet on the bottom rack. Quickly shut the door and let the dough rise for about 30 minutes or until double in size. Take the buns and the skillet out of the oven. Preheat your oven to 350 degrees F and bake the buns in the middle of the oven for 20-25 minutes or until lightly bronzed and an internal temperature reaches 190 degrees F.
  5. While the buns cool, whisk together the powdered sugar, crème fraîche and lemon juice + zest. You want the glaze to be thick enough to stay on top of the buns, but thin enough to drip down the sides. Spoon the glaze over the tops of the buns and serve! Buns are best the day they are made but I’ve never turned one down that was stored in an airtight container overnight.
  6. Thank you for making these beautiful strawberry buns! Tag me on social @displacedhousewife #displacedhousewife so I can see your gorgeous glazed buns!!!
On My Mind
  • Hi. How are you? What’s new? I’ve been binge watching House of Cards…have I mentioned this. I know I’m late to the game…in fact every time I bring it up someone always says, meh, I’m over it. I actually shudder to think about what I’m going to watch when it’s over.
  • I’m super excited about these cookbooks that will be released this fall: Dining In: Highly Cookable Recipes, Smitten Kitchen Everyday, Brave Tart: Iconic American Desserts
  • An interesting read.
  • I’m not leaving the country any time in the foreseeable future…sadly…but this article makes me want to get on the next plane outta town. I love street food.
  • I’m making these buns on another feedfeed episode…I’ll link to it as soon as it’s up.
  • Sending you heaps of love + light!

R xoxo

 

 

 

7 Comments

  • Laura | Tutti Dolci 2017/08/06 at 9:54 PM

    You had me at strawberry jam and lemon creme fraiche! These buns are perfection!

    Reply
  • Erin Clarkson 2017/07/27 at 1:56 PM

    Yummmmmmm these look epic. I tried to recreate a custard raisin bun thing we had growing up the other day, and I somehow overflowed them. In my oven. Hoooooow does that even happen. Hahhahaha. Would NOT recommend scraping bread dough off the bottom of the oven.

    I need to make these ASAP! Quick jams are my absolute fave! x

    Reply
    • Rebecca Firth 2017/07/30 at 12:35 AM

      Quick jams are my fav too!!!! I can’t wait to see how those custard raisin buns come out — they look incredible on Insta!!! xoxo

      Reply
  • Mary Ann | The Beach House KItchen 2017/07/25 at 2:35 PM

    So looking forward to the video Rebecca!!! You’ve got some nice buns!! Perfect strawberry filling for summer and I absolutely love the lemon creme fraiche icing!

    Reply
    • Rebecca Firth 2017/07/25 at 3:07 PM

      Thank you Mary Ann!!! I’ve been working on my buns all summer!! ;)

      Reply
  • heather (delicious not gorgeous) 2017/07/25 at 12:42 AM

    well these sound FANTASTIC. can’t wait to see the video for it!!

    Reply
    • Rebecca Firth 2017/07/25 at 1:15 AM

      Hi Heather!!! Thank you so much!!! I can’t wait for you to see it!! xoxo

      Reply

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