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Jam bun

Ingredients for the yeast:
 2 sachets of Mac Magic dry instant yeast
 ½ kg (4 cups) all-purpose flour
 ½ cup of lukewarm milk
 ½ cup of sugar
 2 eggs
 ½ cup butter
 1 dessert spoon salt
 Flavoring (mahlepi, gum, lemon zest)
Ingredients for the stuffing:
 ½ kg jam
 1 yolk for spreading
 ½ cup of coarsely chopped almonds
Steps:
1

Mix the Mac Magic dry instant yeast with half of the flour and lukewarm milk

2

Pour the rest ingredients into the mixer and stir until it becomes porridge.

3

Pour the rest of the flour in increments and knead into smooth and elastic dough.

4

Let it sit in a warm place in liquid until it doubles its volume.

5

Knead again for 5 minutes.

6

Divide the dough in half and open 2 sheets measuring 30ˣ30 cm and 8 mm thick.

7

Lay half the jam in the center of the pan lengthwise with a margin of up to 4 cm and on the sides 10 cm.

8

Cut the sides diagonally with a width of 4cm without reaching the jam.

9

Remove the four strips from the corners.

10

Apply the margins and strips with yolk diluted with water.

11

First lift the two margins up and down, covering the filling a little bit. Then lift the strips two by two facing each other and cross then in an X formation on top of the jam.

12

Put them in a pan with buttered greaseproof paper. Cover them and leave them in a warm and liquid place to swell.

13

Spread yolk on them, sprinkle them with the almonds and bake them in preheated oven set to 200οC for 20 minutes .

14

Sprinkle the oven with a little water before baking.

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