Swirled Redcurrant Breakfast Buns

1. 1

   Sift the flour into a large bowl and stir in the dried yeast, sugar and a pinch of salt. Rub the butter into the flour to make fine breadcrumbs then make a well in the center. Mix the warm milk with the eggs and stir into flour to form a soft dough. Turn out onto a floured surface and knead for 8-10 mins until smooth and elastic, adding a little more flour if the dough is too sticky. Place in a lightly greased bowl, cover with greased plastic wrap and leave in a warm place for 45 mins-1 hr or until the dough has doubled in size.

2. 2

   Line a 10 1/2-by-15 1/2-inch jelly roll pan with parchment. Re-knead the dough lightly then roll out to a 10 1/2-by-11 1/2-inch rectangle. Spread the redcurrant jelly over the dough in a thin layer then roll up from one long side. Cut into 24 discs and arrange, cut-side up, in the prepared tin. Cover loosely with greased plastic wrap and leave in a warm place for 15-30 mins until the buns have are puffy. Preheat the oven to 375u00b0F.

3. 3

   Sprinkle the rock sugar over the buns then bake in the preheated oven for 25-30 mins until risen and golden brown. Transfer to a wire rack and serve warm or cold.

* Per serving · 4 servings · Values may vary.

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