Heart sweet buns with raspberry jam

Sweet buns shaped as hearts. The way of preparing is similar to yeast babkas – filling is spread over the dough and then rolled into a log. Eating that kind of bakes we can enjoy fruits In every bite. The heart shape is not very complicated and the result will all make happy. Enjoy!


12 hearts



  • 4 teaspoons dried yeast
  • ¾ cup (180 ml) lukewarm milk
  • 1/3 cup (75g) sugar
  • 3 cups + 2 tablespoons (500 g) bread flour
  • pinch of salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 oz (100 g) butter, melted


  • 300 g raspberries (I used frozen)
  • 2-3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons chia seeds



Line a baking tray with parchment paper.

Make filling: place raspberries, lemon juice and sugar in a sauce pan and heat until puree. Remove from the heat. Add chia seeds and mix. Cool. Try it to be sure is sweet enough.

Make dough: in a medium bowl mix together yeast, lukewarm milk and 1 tablespoon sugar. Let stand for 15 minutes until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, egg and vanilla extract. Gradually add melted butter and mix on medium speed until dough is smooth (6-8 minutes) and pulls away from the sides of the bowl. If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time. If the mixture remains too dry and crumbly, add lukewarm water, 1 tablespoon at a time. Once the dough is ready place it in an oiled bowl, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.

Place dough on a floured surface, punch down and divide into 12 equal pieces. Take one piece and roll it out onto thin oval. Spread the portion of jam evenly over the dough. Roll it into a tight log starting with shorter end. Fold the log symmetrically into half. Cut into half 2/3 of length lengthwise starting with sealed end. Rotate cut halfs cut side up. Widen them with your hands to shape more rounded shape – it is the upper part of heart. The not cut part of the log is a bottom of the heart. In my Instagram account you may watch the tutorial how to make these hearts (in highlighted stories). Repeat the procedure with remaining 11 pieces of dough. Place hearts on prepared tray and let stand in a warm place for 20 minutes to rest and puff while preheating oven to 375°F (190°C).

Bake for 15-20 minutes (depending on the oven type) until puffed and slightly browned. Serve warm or cooled.


Category: Yeast cakes.

Tags: chia, raspberry, yeast.

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