Jam-Stuffed Buns: Sweet, Fluffy, and Irresistible

Activate the Yeast:
In a bowl, combine the warm milk and sugar. Sprinkle the dry yeast on top and stir until dissolved. Let it sit for about 5-10 minutes, or until frothy.

Make the Dough:
In a large mixing bowl, add the flour, salt, and egg white. Gradually pour in the yeast mixture and vegetable oil. Mix everything until it forms a soft dough.

Knead the Dough:
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much.

Let the Dough Rise:
Place the dough in a lightly oiled bowl and cover with a damp cloth. Let it rise in a warm place for about 1 hour, or until it has doubled in size.

Form the Buns:
Once the dough has risen, punch it down and divide it into small equal portions. Roll each portion into a ball. Flatten each ball slightly and add a spoonful of jam in the center. Fold the edges of the dough over the jam and pinch to seal.

Second Rise:
Place the stuffed buns on a greased baking sheet, leaving some space between them. Cover with a cloth and let them rise for 30 minutes.

Bake:
Preheat your oven to 180°C (350°F). Bake the buns for 15-20 minutes, or until they are golden brown.

Serve:
Let the buns cool for a few minutes before serving. Enjoy them warm, and feel free to dust with powdered sugar for an extra touch.

Serving and Storage Tips:

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