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Makes: 12 buns
500g essential Waitrose Strong White
Bread Flour, plus extra for dusting
½ tsp salt
25g caster sugar
10g easy blend yeast
25g unsalted butter, melted plus extra to grease
300ml hand-hot milk
Whipped or clotted cream, to serve
Strawberry or raspberry jam, to serve
Icing sugar, for dusting
1. Put the flour, salt, sugar and yeast in a large bowl. Add the butter and milk. Mix with a round bladed knife to make a fairly soft dough, adding a dash more hot milk or water if the dough feels dry. Turn out onto a floured surface and knead for 10 minutes to make a smooth, elastic dough. (Alternatively, knead for 5 minutes using a free-standing mixer fitted with a dough hook). Place in a lightly greased bowl, cover with clingfilm and leave in a warm place for about 1hour or until the dough has doubled in size.
2. Grease a large baking sheet. Punch the dough to deflate it and turn out onto a floured surface. Divide into 12 pieces and shape each into a ball. Space well apart on the baking sheet. Cover loosely with greased clingfilm and leave for 20 minutes. Preheat the oven to 200˚C, gas mark 6.
3. Bake the buns for 10–15 minutes until risen and pale golden. Transfer to a wire rack to cool.
4. Make a deep diagonal slit through the top of each bun. Ease open with a knife and fill with the cream and jam. Serve dusted with icing sugar.
Typical values per serving:
This recipe was first published in Wed Apr 24 10:10:00 BST 2013.