There is something deeply comforting about a freshly baked bun—its golden crust, soft crumb, and the fragrant sweetness of jam and nuts swirling together. These Chamomile Buns with Jam and Nuts, known in Russian as Bulochki s Povidlom i Orehami «Romashka», are a celebration of texture and flavor. The rich, enriched dough is wrapped around a decadent filling of walnuts, hazelnuts, cocoa, and sugar, then baked into a stunning daisy-like cluster. Perfect for a large gathering or a weekend baking project, this recipe transforms simple pantry ingredients into an edible work of art. The technique of shaping the buns around a central ramekin creates a beautiful pull-apart presentation, making them as delightful to look at as they are to eat.
About Chamomile Buns
Originating from the heart of Russian home baking, these buns are named "Chamomile" for their flower-like arrangement around a center point. The combination of walnuts and hazelnuts provides a rich, buttery crunch, while the jam (povidlo—typically a thick fruit preserve) adds a fruity tang that balances the cocoa. The dough is a classic yeasted brioche-style, enriched with milk, butter, and egg, yielding a tender, slightly sweet base. This recipe is from the esteemed Russian culinary site Gastronom.ru, known for its meticulous techniques and authentic flavors.
Ingredients
For the dough:
250 ml whole milk, at room temperature
70 g sugar
15 g liquid honey
1 large egg (C1 category)
Finely grated zest of 1 lemon
7 g dry yeast (about 1 packet)
500 g all-purpose flour
10 g fine salt
70 g unsalted butter, softened
Vegetable oil for greasing
For the filling:
100 g shelled walnuts
50 g shelled and toasted hazelnuts
70 g sugar
10 g cocoa powder
70 g unsalted butter, softened
150 g thick fruit jam (povidlo or any preserve)
For the glaze:
1 egg (C0 category)
1 tablespoon whole milk
Step-by-Step
1. Prepare the liquid mixture. In a large bowl, whisk together milk, sugar, honey, egg, lemon zest, and yeast until homogenous. Let stand for 5 minutes until frothy. 
2. Knead the dough. Add flour and salt to the liquid mixture. Mix until a shaggy dough forms. Add butter and continue kneading for 10 minutes until dough is smooth, elastic, and slightly sticky but manageable. A stand mixer with dough hook makes this easier. 
3. First rise. Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise at 24–26°C for 2 hours. After 1 hour, fold the dough over itself once to degas. 
4. Divide and shape. Punch down dough. Divide into pieces about 40 g each (you should get about 18–20 pieces). Shape each into a smooth ball, cover, and let rest 12–15 minutes. 
5. Prepare the pan. Line a baking sheet with parchment. Place a small ovenproof ramekin or empty can (well-greased on the outside) in the center—this will create the "flower" effect. 
6. Make filling. Roughly chop walnuts and hazelnuts (or pulse in a food processor until crumbly but not too fine). Combine nuts with sugar, cocoa powder, and softened butter. Stir in jam. 
7. Fill and shape buns. On a lightly floured surface, roll each dough ball into a round disc. Place a teaspoon of filling in the center. Gather edges up and pinch firmly to seal. Roll into a smooth sphere. 
8. Arrange around ramekin. Place each bun around the ramekin, leaving a small gap between them. Build 2–3 concentric rows. 
9. Second rise. Cover loosely with plastic wrap and let rest at room temperature for 60–75 minutes. The buns will expand and touch each other. 
10. Glaze and bake. Whisk egg with milk and brush gently over the buns. Bake at 180°C for 25–30 minutes until deep golden brown. Remove and cool slightly before pulling apart. 
Tips for Perfect Buns
Ensure your milk is lukewarm (not hot) to activate yeast without killing it. For a lighter texture, use an air fryer at 170°C for 15 minutes if you prefer a crispier crust. If the filling is too runny, chill it for 10 minutes. Always seal buns tightly to prevent leakage. Use a fine oil spray for greasing the ramekin.
Variations to Explore
Substitute any thick jam—apricot, plum, or cherry work beautifully. Add a pinch of cinnamon or cardamom to the filling for warmth. For a dairy-free version, use plant-based butter and milk. The buns can also be shaped individually and baked in a muffin tin for portion control. Chocolate chips mixed into the filling offer a modern twist.
FAQ
Can I use active dry yeast instead of instant?
Yes. Use 10 g active dry yeast and proof it in the milk with a pinch of sugar for 10 minutes before mixing with other ingredients.
How do I store leftover buns?
Keep in an airtight container at room temperature for up to 3 days. Reheat in a convection oven at 150°C for 5 minutes to restore softness.
Can I freeze the unbaked shaped buns?
Absolutely. Arrange on a tray and freeze until solid, then transfer to a bag. Bake from frozen, adding 5–7 extra minutes.
What if I don't have a ramekin?
Use a heatproof glass or a small jar wrapped in foil. Ensure it's well greased so the buns release easily.
Why did my buns turn out dense?
Over-kneading or under-proofing are common causes. Ensure your dough passes the windowpane test and rises until doubled. A warm proofing spot (like near an espresso machine) can speed things up.
