Jam butterflies and hearts

Name: Jam butterflies and hearts
Ingredients: 300 ml milk; 150 ml sunflower oil; 2 tablespoons sugar; 1 teaspoon salt; 11 g dry yeast or 42 g fresh yeast; 400 g flour; 10 g baking powder; 1000 ml hot water for the proofing pot; 800 g plum jam; 20 g powdered sugar

Dessert - Jam butterflies and hearts by Anghelina J. - Recipia

The dough is mixed until soft and slightly sticky; the jam butterflies and hearts are divided into 16 pieces. With plum filling, the rolls open out into browned shapes and stay soft in the middle, easy to pack in a picnic box. I spread the jam in a thin layer so I can seal the rolls without getting the edges messy. Preparation: 25 minutes. Cooking: 28-33 minutes. Resting: 50 minutes. Total time: 103-108 minutes. Servings: 16. About 300 kcal and 3 g protein per serving.

Ingredients

300 ml milk
150 ml sunflower oil
2 tablespoons sugar
1 teaspoon salt
11 g dry yeast or 42 g fresh yeast
400 g flour
10 g baking powder
1000 ml hot water for the proofing pot
800 g plum jam
20 g powdered sugar

Preparation

1. Put the milk, oil, sugar and salt in a saucepan and heat for 3 minutes, until the mixture is warm but not hot. 2. Pour the mixture into a bowl, add the yeast and whisk well. Fold in the flour and baking powder with a spatula, then knead the dough on the counter, with a little flour sprinkled over it, for 1 minute. It should stay soft and slightly sticky. 3. Put the dough back in the bowl. Set the bowl in a larger pot with 1000 ml hot water, cover it with a lid or a towel and leave it to rise for 30 minutes. 4. Knead the dough again on the lightly floured counter for 2 minutes, then let it rest for 10 minutes. 5. Divide the dough into 16 pieces and shape them into balls. Leave them for 10 minutes, then roll each ball into a circle 5 mm thick. 6. For the hearts, spread the circles with plum jam, roll them up and fold each roll with the ends toward the middle. Cut it lengthwise, stopping about 1 cm from the end, then gently open the cut edges. 7. For the butterflies, spread and roll the circles in the same way, then bring both ends of each roll toward the middle. Turn the roll over and cut in from both sides toward the center, leaving 1 cm uncut in the middle. Gently open the edges. 8. Arrange the shapes on a baking tray and bake in an oven preheated to 180°C for 25-30 minutes, until browned. Sprinkle the powdered sugar over the top.

Notes

They go well with black tea and can be eaten without a plate, which is handy when taking them on a picnic. For the filling, choose a jam that stays on the spoon; a very runny one may leak through the cuts in the oven. In a cool room, rising may take more than 30 minutes; the dough should look visibly puffed up. When rolling it out, use flour sparingly, since too much can dry out the edges of the rolls. If the dough sticks to the knife, wipe the blade before the next cut. Thick apricot jam can replace the plum jam in the same amount, and the powdered sugar can be left off. The dough contains gluten and milk. Let the shapes cool before putting them in a box, so the steam doesn't soften their surface. They keep in a sealed container in the refrigerator for up to 3 days.