300g Strong White Flour, plus extra for dusting
7g sachet Dried Yeast
20g Caster Sugar
180ml Whole Milk, just warmed to the touch
20g Butter, softened
1 tsp Salt
Raspberry Jam, to serve
Clotted Cream, to serve
- Using an electric stand mixer with a dough hook attached, mix together the flour, dried yeast and sugar on a low speed. Slowly add the warm milk and mix until incorporated, then add the butter a teaspoon at a time, mixing in between additions.
- Leave the mixture in the bowl covered with a tea towel for about one hour until doubled in size.
- Punch out the air from the dough, then add the salt and mix again at a low speed until the dough has a shine – about five minutes.
- Lightly dust a work surface with flour and turn out the dough. It might still be quite sticky so use floured hands. Cut the dough in half and then half again and work the dough (again with floured hands) into 10 to 12 neat rolls.
- When the rolls are kneaded, tuck the seam of the dough underneath each one to produce a nice tight shape on the top.
- Place on a floured baking sheet and leave to prove, covered loosely with plastic such as a floured shopping bag, for about 30 minutes.
- Preheat the oven to 220C/200C fan/Gas 7.
- Once the rolls have expanded again after the second prove, they are ready to put in the oven. Place the baking sheet in the oven to cook and turn down the heat to 200C/180C fan/Gas 6 after five minutes. Continue to bake until golden brown – about 15 to 20 minutes.
- Remove from the oven and allow the buns to cool for about 30 minutes before serving.
- To serve, split the buns in half and put the jam in the split before the clotted cream. This stops the cream from melting too much if the buns are still warm inside. Eat immediately!