These buns are made with a sweet, rich and buttery dough. I fill them with either a spoonful of jam or Nutella – unless the filling leaks out the bottom, you don’t know which one you will get. You can of course fill them with whatever you like – they are great with apricot or blackberry jam as well. I haven’t tried peanut butter yet, but that is down to trial the next time I make them! I like decorating them with spirals of piped icing, but you can drizzle with icing if you prefer, or even just dust them with a light sprinkling of icing sugar.
2 teaspoons dried yeast
600 grams (approx.) white bread flour or soft bun flour if you can find it
150 mls milk
100 grams butter
filling ingredients of choice
icing to drizzle
- Melt the butter and warm the milk in a saucepan. Allow to cool slightly, then add to the flour, yeast and eggs. Either use a kitchen appliance with a dough hook and knead for several minutes, or knead well by hand. When the dough is smooth and shiny cover and leave in a warm place for an hour or so.
- Heat oven to 180 degrees c and line a tray with baking paper – you can set the buns out individually, or place them in a round, square or rectangular tin so they are touching.
- Divide the dough into 20 pieces. On a lightly floured bench roll each piece out into a disc. No need to be neat, because you will be rolling them up anyway. Place a small spoonful of filling into each piece of dough. Avoid the temptation to overfill, because otherwise the filling might leak out while cooking. Pinch the edges of the dough in together so that the filling is completely enclosed. Place the bun, smooth side up, in the prepared tin. Repeat with the rest of the dough.
- Brush the tops with milk if you like, but this isn’t necessary – it just makes the tops a bit softer. Bake for about 20 minutes or until golden.
- Remove from the oven, allow to cool then decorate however you would like to.