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1
In a large bowl combine all your dry ingredients. These include your flour, salt, yeast, and sugar.
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2
In the same bowl we'll toss in eggs, lemon zest, oil, vanilla, and milk. It's vital that your milk be lukewarm (105 F - 115 F). I microwaved mine in a pyrex measuring cup for 1:30 on high.
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3
Mix it all up with a wooden spoon until it becomes a ball and the dough tries to pull away from the sides.
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4
Turn the dough out onto a floured surface and knead for about 5 minutes or until the dough is smooth and elastic.
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5
Sprinkle the dough with flour and put it in a clean bowl to rise. It'll take about an hour to double in size.
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6
When your dough has doubled, punch the air out and put it on a very lightly dusted countertop.
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7
You want to roll it out enough to divide the dough into 30 pieces.
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8
Take a piece of dough and roll it out so it's 1/4 cm thick. Then put a teaspoon of jam in the center.
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9
Then you want to fold the dough in half encompassing the jam in the center.
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10
Pinch the edges.
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11
Finally take the two ends and fold them together. This will create that signature swirled interior.
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12
Brush the bottom of the pan with butter, and if you want the sides as well. Place the seam side down and the smooth top facing up.
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13
I could only fit 24 in my 9 by 13 inch pan. If you can find a way to fit all 30, whether that be using a larger pan or stuffing them in more aggressively, that would be even better.
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14
Brush the tops with a little egg wash, just an egg with a tablespoon of water.
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15
Bake for 25 minutes until they're golden.
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16
Buns are meant to be eaten hot, straight from the oven while they're fluffy and steamy.
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17
Serve with a dusting of powdered sugar. Or slice in half and toast with butter. And as always, Chow!
