Elderberry Twist Buns
Sweet-tart elderberry jam twisted into buttery dough, then topped with a vibrant elderberry glaze. A special treat for breakfast or brunch.
Servings: 12 buns
Equipment
- 2 baking sheets lined with parchment
- measuring tape
- sharp knife or pastry cutter
Ingredients
Elderberry jam
- 200 grams (~1 ½ cups) elderberries cleaned & de-stemmed
- 200 grams (1 cup) sugar
- juice of ½ a lemon
Dough
- 80 grams (⅓ cup) whole milk
- 80 grams (⅓ cup) water
- 7 grams (2 ¼ tsp/1 pkg) active dry yeast
- 40 grams (3 tablespoons) sugar
- 400 grams (~3 ¼ cups) bread flour
- 6 grams (1 ½ tsp) salt
- 1 egg
- 60 grams (2 oz/4 Tbsp) unsalted butter melted and cooled
Elderberry glaze
- ¾ cup powdered sugar sifted
- 2 tablespoons extra elderberry jam
- milk or water as needed
Instructions
- Make the elderberry jam: Stir together 200 grams elderberries, 200 grams sugar, and juice from ½ a lemon in a heavy-bottomed sauce pan, bringing to a low boil. Cook, stirring frequently, until berries break down and mixture thickens, about 10 minutes*. Pour into a small bowl and set in the fridge to cool completely.
- Make the dough: Warm 80 grams milk + 80 grams water until it reaches 100-115°F. In the bowl of a stand mixer, combine warm milk mixture with 1 package active dry yeast and 3 Tbsp sugar. Let stand until frothy, about 5 minutes.Stir in 400 grams bread flour, then add 6 grams salt, 1 egg, and 60 grams melted, cooled butter. Attach the dough hook to your mixer and knead for 8-10 minutes, until a smooth dough forms.
- First rise: Shape dough into a tight ball, then place in an oiled bowl, cover, and let rise for about 1 hour.
- Roll & fill: On a lightly floured surface, roll the dough into a rectangle that's roughly 10x16 inches. Spread ½ cup of the cooled elderberry jam over half of the dough in a thin layer (be sure to set aside at least 2 Tbsp jam for the glaze). Fold the other half of the dough over the jam, pressing lightly to seal. Roll the dough back out gently, into a rectangle that's about 8x12 inches.
- Shape: Cut dough into 12 long strips that are about 1 inch wide. Grab one strip of dough from both ends, moving your hands in opposite directions to twist the dough. Then swirl it up into a spiral, and tuck the end underneath. Repeat with the remaining dough.
- Second rise: Place the buns several inches apart on baking sheets lined with parchment paper, cover loosely with plastic wrap, and let the buns rise again in a warm spot until roughly doubled, 1 - 1 ½ hours.When the buns are almost ready, preheat the oven to 350°F.
- Bake: Bake just until lightly golden, about 12-15 minutes. Set aside to cool.
- Glaze: While the rolls are baking, make the glaze.Press 2 Tbsp of the remaining elderberry jam through a sieve to remove seeds. Whisk the resulting elderberry juice into a bowl with ¾ cup powdered sugar. Add a little milk or water until the mixture can easily be drizzled off a spoon.While the buns are still slightly warm from the oven, dust them with a little powdered sugar, if desired, then drizzle them with glaze.Enjoy warm.
Notes
*Signs your jam is thick enough:
- Setting point: Cook until the jam reaches 220°F (104°C).
- Sheeting: Dip a spoon in and let the jam drip off. It should fall in thick sheets rather than a thin stream.
- Cold plate test: Drop a little jam onto a chilled plate. Let it cool for a few seconds, then push it with your finger. It should wrinkle and hold its shape.
You'll likely have a bit of leftover elderberry jam. Save it for spreading on sourdough toast or biscuits - it's delicious!
Feel free to use any berry for this recipe, or substitute store bought jam instead of making your own.