The Ultimate Plum Jam and Nutella Buns Recipe

12 Pillowy Soft Buns: The Ultimate Plum Jam and Nutella Buns Recipe

I have fought many battles in the kitchen, but the classic Plum Jam and Nutella Buns (known in Central Europe as Bukta) always felt like the ultimate challenge. I was searching for that specific texture that evokes the best childhood memories: a pull-apart, cloud-like dough. This recipe is the result of my experimentation with traditional plum jam and the modern favorite, creamy Nutella. Both turned out to be absolute winners! These Plum Jam and Nutella Buns combine traditional flavors with a modern twist, resulting in a soft, bakery-style treat.

The Great Debate: Butter or Egg Wash?

Many bakers automatically reach for egg yolks to glaze yeast dough, but for the perfect Plum Jam and Nutella Buns, using melted butter is the secret to a nostalgic, homemade experience.

• Softness (Butter): Melted butter doesn’t create a hard shell. It soaks into the top layers, keeping the crust thin, silky, and incredibly soft. Brushing the sides also ensures they pull apart beautifully without sticking.
• Texture: While egg yolks create a shiny, “lacquered” look (great for Brioche), they tend to harden or crack on these delicate buns, ruining the “cloud-soft” sensation.
• Flavor: Baked butter adds a nutty, creamy aroma that harmonizes perfectly with the Plum Jam and Nutella Buns fillings.

This technique is key to achieving perfectly soft Plum Jam and Nutella Buns every time.

My Personal Pro-Tip for Extra Softness

When you take the buns out of the oven, brush them immediately while they are still piping hot with a little lukewarm milk or an extra layer of butter. The resulting steam softens the surface instantly, creating a dough that springs back when pressed.

Common Mistakes (and How to Avoid Them)

• Milk too hot: kills the yeast. Always use lukewarm (not hot!)
• Not kneading enough: dense buns. Knead until smooth and elastic
• Too much flour during rolling: dry dough. Use just enough to prevent sticking
• Skipping second rise: heavy texture. This step is essential for softness

Variations You Can Try

• Classic version: Only plum jam (traditional bukta)
• Nut-only filling: Ground walnuts + sugar + milk
• All Nutella: For a dessert-style version
• Mixed batch: Best of both worlds (as in this recipe)

Storage & Reheating

• Room temperature: 1–2 days, covered
• Fridge: Up to 3 days (reheat before serving)
• Freezer: Yes freeze after baking

With proper storage, these Plum Jam and Nutella Buns remain soft and delicious even the next day.

To reheat: Warm in oven at low temperature or microwave briefly with a damp paper towel to restore softness.

Why This Recipe Works

This recipe focuses on a few key techniques that guarantee soft, fluffy buns every time:

• A well-balanced dough hydration for a light texture
• Gradual incorporation of butter for tenderness
• A double rise to create an airy structure

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