Soft and Sweet Jam-Stuffed Buns: A Perfectly Fluffy Delight

In a small saucepan, warm the milk and water over medium heat until lukewarm (about 110°F/45°C). Remove from heat and add the yeast and a pinch of sugar. Stir to dissolve and let it sit for 5-10 minutes until the mixture is frothy.
In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, softened butter, egg, and vanilla extract. Stir to combine and form a dough.
Knead the dough on a lightly floured surface for 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
Let the Dough Rise:

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
Form the Buns:

Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface and divide it into 12 equal portions. Roll each portion into a ball.
Flatten each ball into a small disc and place a teaspoon of jam in the center of each disc. Fold the edges of the dough over the jam to seal the bun and shape it into a round ball again.
Second Rise:

Place the filled buns on a greased baking sheet or lined with parchment paper, spacing them slightly apart. Cover with a towel and let them rise for another 30-40 minutes until they puff up.
Bake the Buns:

Preheat the oven to 350°F (175°C). Once the buns have risen, bake them for 15-18 minutes, or until they are golden brown on top.
Remove the buns from the oven and brush them with melted butter for a shiny finish.
Serve:

Allow the buns to cool slightly before serving. For an extra touch, dust with powdered sugar before serving.
Serving and Storage Tips: