Raspberry jam buns with crème fraîche frosting from Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs (page 49) by Julia Turshen

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Notes about this recipe

  • Padthai on October 03, 2022

    Have made these several times and always comes out great. Have prepared the night before and then last rise in the AM for about 45 minutes-worked perfectly!

  • Melissa_427 on April 20, 2021

    I made these after Thanksgiving and used leftover cranberry sauce rather than raspberry jam and it was a true delight!

  • Rutabaga on September 22, 2019

    The creme fraiche icing was especially delicious. I don't like buns with sickly-sweet icing so usually leave it off, but this was refreshingly different. The buns were still warm when I spooned it over them, so it promptly melted, but was still delicious. I'd like to try it on cinnamon buns. The raspberry jam was a fun change from cinnamon, but a tad too sweet for me and my older son. A more tart jam would be welcome. And yes, the dough is very easy to make and roll out.

  • hirsheys on September 02, 2017

    I've made these twice now, and I really like this recipe. The dough is lovely to work with - super supple. Next time I'm going to use grapefruit marmalade if I can find it. The first time I made these buns, I heated the jam slightly to make it spreadable, but this was a mistake and made the jam run right out. This time, I simply stirred the jam thoroughly to make it spreadable. This time I also used the creme fraiche from Trader Joe's rather than the one from Vermont Creamery, which I find to be more sour. We weren't terribly happy with the tang the first time I made these, the Trader Joe's version this time was great. Lastly, the vanilla taste is quite noticeable here, so be sure to use a good one.

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