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Takes: 50 minutes (plus standing and cooling time)
Serves: 12 (makes)
No nutritional information available.
Ingredients
- 4 tsp dried yeast
- 55g caster sugar
- 125ml lukewarm milk
- 600g plain flour, plus extra for dusting
- 60g butter, chilled and chopped, plus extra, softened for greasing
- Oil, for greasing
- 1 egg yolk, beaten with 1 tsp water
- 240g raspberry jam
- 300ml double cream, whipped
- 1 tsp icing sugar
Method
1. Combine the yeast and 1 tsp of the sugar in a jug and stir in the milk. Leave to stand for 10 minutes or until frothy.
2. Sift the flour and remaining sugar into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. make a well in the centre, add the yeast mixture and 125ml lukewarm water, then mix to a soft dough. Turn the dough out onto a floured surface and knead for 5 minutes. Place the dough in an oiled bowl. Cover and leave to stand in a warm place for 1 hour or until the dough has doubled in size.
3. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Grease two oven trays with a little butter. Punch the dough down in the bowl, then turn out onto a floured surface and knead for 5 minutes. Divide the dough into 12 equal-sized portions. Knead each portion into a round. Place the rounds on the oven trays, allowing room for spreading. Leave to stand in a warm place for 10 minutes or until half-doubled in size.
4. Brush the buns with the egg yolk mix. Bake for 10 minutes. Reduce the oven to 180°C/Fan 160°C/Gas Mark 4 and bake for a further 15 minutes or until golden brown. Place the buns on a wire rack and leave to cool.
5. Split the buns and fill with the jam and cream. Dust with icing sugar and serve.
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