• Home
• Premium
• Jam roly poly buns

Jam roly poly buns

• Helena Busiakiewicz

Save recipe

Serves 12

More effort

Prep: 1 hr

Cook: 25 mins

plus overnight proving

0 reviews

loading...

Take a jam roly poly pudding and transform it into swirled buns. It uses tangzhong – a Chinese-style milk and flour paste that yields exceptionally fluffy buns

Vegetarian

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Chai tea

A star rating of 4.3 out of 5.21 ratings

Cinnamon tea

A star rating of 4.5 out of 5.4 ratings

Calypso coffee

A star rating of 4.4 out of 5.3 ratings

We’ve taken a classic pudding and transformed it into swirled buns, further elevating it by swapping the suet for tangzhong – a Chinese-style milk and flour paste that yields exceptionally fluffy results.

Ingredients

Nutrition

Units:

MetricUS

• 400ml whole milk

• 150g plain flour

  plus extra for dusting

• 2 eggs

  beaten

• 300g strong white bread flour

• 7g instant yeast

• 2 tbsp golden caster sugar

• 1 tbsp custard powder

• 100g salted butter

  cubed and softened

• vegetable oil

  for proving

• 6-7 tbsp raspberry jam

For the icing

• 2 tbsp custard powder

• 5 tbsp icing sugar

• 1½ tbsp milk

• ½ tsp vanilla bean paste

  or extract

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

• kcal308
• fat10g
• saturates6g
• carbs48g
• sugars16g
• fibre1g
• protein7g
• salt0.68g

Ad

Method

• step 1

  First, make the tangzhong. Mix 200ml of the milk with 50g of the plain flour in a small heatproof bowl. Microwave for 1-2 mins, stirring every 30 seconds, until you have a gluey, thick paste. Leave to cool for a few minutes while you assemble the rest of the dough.

• step 2

  Gently warm the remaining milk in a small pan over a low heat on the hob. Once steaming, remove from the heat and leave to cool to just lukewarm before whisking in half the beaten egg.

• step 3

  Sift both the flours into the bowl of a stand mixer fitted with the dough hook. Add the yeast, 1 tsp salt, the golden caster sugar and the custard powder, and whisk briefly to combine.

• step 4

  With the mixer on low, add the tangzhong, then slowly add the milk and egg mixture in a continuous stream. Turn the mixer up to medium and mix for 7-8 mins until you have a smooth dough.

• step 5

  Add the butter, a cube at a time, waiting until the first cube has been incorporated before adding the next; this should take about 10 mins. It will be a soft dough, so flour your hands and the work surface well before forming the dough into a ball and putting in a large, oiled bowl. Leave to rise in a warm spot for 1 hr, then cover and chill overnight.

• step 6

  The next day, roll the dough out into a roughly 40 x 30cm rectangle. Spread over the jam, then roll the rectangle up tightly from one of the longer sides. Slice into 12 spirals using a sharp, serrated knife, then transfer to a baking tray or tin lined with baking parchment, spacing them slightly apart. Cover and leave to rise for another hour until puffed up and touching at the sides. Brush over the remaining beaten egg.

• step 7

  Heat the oven to 200C/180C fan/gas 6 and bake for 20-25 mins until golden and cooked. Cool for 15 mins. While the buns cool, make the icing. Whisk together the custard powder and icing sugar. Combine the milk and vanilla bean paste, then add this slowly to the dry mix in a steady stream, mixing all the while until you have a thick yellow icing. Transfer to a piping bag.

• step 8

  Snip the tip of the piping bag and drizzle the icing over the warm buns before serving. Best eaten the day they’re made, but will keep at room temperature for two days in an airtight container.

Recipe from Good Food magazine, August 2025

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now

Loading...

Ad

Loading...

Loading...