A light yeast leavened bun filled with jam and cream. Almost like a healthier version of a doughnut. No deep frying and only a little sugar to activate the yeast, besides the jam of course.
These buns are fairly straight forward to make and look pretty professional with pipped cream, I made them as a treat for breakfast when a friend of mine came to visit. We filled them with her mums delicious homemade hedgerow jelly, alghough Paul calls for strawberry jam.
This is a Paul Hollywood recipe from his British Baking book.
I halved his recipe and made 8, I didn’t have any strong white bread flour but I used plain flour with success! I suppose they would have been airier, they came out pretty perfect anyway.
500g strong white bread flour
40g caster sugar
2 x 7g sachets of instant yeast
40g softened unsalted butter
200ml double cream
100g strawberry jam
Icing sugar, for dusting
Put the flour in a large bowl, add the salt and sugar on one side, the yeast on the other. Add the butter, milk and three-quarters of the water. Mix with one hand, adding the remaining water a little at a time, mixing until you have taken in all the flour and the dough is soft and slightly sticky. You may not need all the water.
Oil a work surface and knead the dough for at least 5 minutes until smooth and no longer sticky. Place in a lightly oiled bowl, cover and leave to rise for at least an hour, until doubled in size.
Line two baking trays with baking paper. Scrape the dough out of the bowl onto a lightly floured surface and the fold it inwards repeatedly until all the air has been knocked out and the dough is smooth. Divide into 12 pieces.
Roll each piece into a ball by placing it into a cage formed by your hand on the worksurface and moving your hand in a circular motion, rotating the ball rapidly.
Put balls of dough on the trays, spacing them apart. Place each tray in a clean plastic bag and leave to prove for about 40 minutes, until the rolls have doubled in size.
Heat the oven to 220c. Bake for 10-12 minutes until golden and sound hollow when tapped underneath. Cool on a wire rack.
Whip cream until stiff and put in a piping bag fitted with a large star nozzle. Score each bun deeply through the middle, open it up and pipe a line of cream, spoon or pipe a line of jam alongside. I spread the inside of the bun then piped in the cream and used doube the amount he did! Dust with icing sugar. Bask in your own glory. You just made something that looks like its come from a bakery! I suppose Paul would point out that a couple are larger than the others. Avoid this by weighing the balls of dough.
See who manages to eat one without getting cream on their nose! 🙂