Raspberry Jam Buns With Crème Fraîche Frosting

When I was in high school, I took a weeklong bread baking intensive at the French Culinary Institute (now called the International Culinary Center). Prior to the course, anytime I saw yeast as an ingredient in a recipe, I turned the page. Yeast? It seemed over my head and too easy to mess up. What I can offer you in a condensed space is this: Don’t be afraid. It’s a tool, just like any other leavening ingredient (like baking powder). The other thing I learned, a true small victory, is that once you stop being afraid of yeast, mastering a basic yeasted dough, like the one I’ve included here, means that everything from cinnamon buns to dinner rolls is within your reach. This rendition employs raspberry jam, which is spread on top of the rolled-out dough so that when you roll it up and slice it, the jam is spiraled throughout the individual buns. Served with a generous amount of sweetened crème fraîche drizzled on top, this version is my personal favorite, but, as you’ll see, the possibilities are limitless.