VIRGIN TIPWhen I was growing up I used to be fascinated with one particular bakery in my home town. Don’t get me wrong – a trip to any bakery was great, but in particular I used to love what I’m going to call ‘jammy iced buns’ (because I can’t remember their actual name). Here is my best attempt to replicate this childhood treat of freshly baked baked buns, vanilla cream and strawberries – it’s pretty scrumptious!
READY IN 2 HOURS, INCLUDING PROVING TIME
MAKES 8
500g strong white flour
7g easy blend dried yeast
1 tsp salt
40g unsalted butter, softened
60g caster sugar
100ml milk, warmed
2 large eggs
150ml water, at room temperature
oil, for greasing
TO FILL AND DECORATE
280ml double cream
2 tsp vanilla extract
400g icing sugar, plus extra for dusting
strawberry jam
8 sliced strawberries, plus 8 whole strawberries
1. First make the dough: put all the dough ingredients except the water into a large bowl and start to mix together. Add the water slowly and mix it as best you can with a wooden spoon, then turn it out on to a floured surface and knead for at least 10 minutes until smooth. (Or make the dough in a mixer fitted with a dough hook.) Form into a ball and put in a clean, lightly oiled bowl. Cover with a damp tea towel and leave for 1 hour to double in size. Line a couple of baking sheets with baking parchment.
2. Remove the risen dough from the bowl and cut into eight equal pieces. Roll each one into a ball, place on the lined baking trays well spread out, cover with a damp tea towel again, and return to a warm place for 40 minutes. Meanwhile, preheat the oven to 200°C/180°C fan/400°F/Gas mark 6.
3. Whip the cream using a hand-held electric whisk until thick. Fold in the vanilla extract until just combined and chill in the fridge until needed. Make a drizzleable icing by mixing the icing sugar with 3 tablespoons of water until smooth. Put to one side.
4. Bake the risen rolls for 10 minutes, or until lightly browned on top. Remove from the oven and transfer to a wire rack to cool completely.
5. Slice the rolls in half. Coat the top halves in the icing; it should be thick but runny enough to run down the sides and coat the bun. Do this on a wire rack with some baking parchment underneath and leave to firm up while you spread the bottom half of the buns with strawberry jam and top with strawberry slices. Dollop a good spoonful of the vanilla cream on top. Once the tops have set slightly, lift on to the cream and then finish with a strawberry on top! Gobsmackingly gorgeous.
VIRGIN TIP
The bakery also did a version with oranges, using marmalade and candied oranges for a topping. If you fancy giving this a go use orange juice instead of water for the icing for extra zing. For me you can’t beat this strawberry version though.