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1
Put together the jam, corn flour and water in a deep heat-proof dish.
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2
Lightly cover with cling film and heat for 1 minute in a 500 W microwave.
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3
Remove the dish from the microwave and stir the mixture.
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4
Return to the microwave to heat for another minute.
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5
It might boil over in the microwave so you have to keep an eye on it.
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6
Remove it from the microwave, even if you're still heating it, if its about to boil over.
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7
Leave to cool and chill in the fridge until required.
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8
Divide into 6 portions in advance and you will be able to save your time later and be in time for the bread dough rising.
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9
Put all the ingredients in a bowl except water and butter.
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10
Make sure that you keep the salt and skim milk powder away from the yeast.
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11
Pour the water towards the yeast and stir well.
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12
After evenly mixed, place the mixture onto the work surface and add butter.
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13
Knead until evenly combined.
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14
After kneading, leave to prove at 40C for 25 minutes.
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15
After the first prove divide the dough into 6 portions and leave to sit for 10 minutes.
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16
Roll each dough out into about 12 x 10 cm oval and place on 1/6 jam filling.
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17
Cover the upper dough with the bottom part dough gently.
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18
Do not stretch the dough too hard.
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19
When you cover the upper dough with the bottom part, leave about a 5 mm border.
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20
Press down on where the dough overlaps to close it tightly.
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21
Cover the edge of the top dough with the 5 mm border and pinch the covered edge to seal the joint tightly.
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22
Place the each bread onto a 12 x 12 cm square baking parchment and make 1 cm long slits along the round edge.
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23
Place the baking parchment with bread onto a baking tray and leave to prove at 40C for 20 minutes.
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24
After the second prove, place in an oven preheated to 200C.
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25
Brush the buns with egg wash and put some sliced almond on top if you like.
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26
Bake in the oven pre-heated to 200C for about 10 to 12 minutes.
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27
Bake until golden brown.
