Jam of choice, I used my fresh Strawberry Platter Jam
Whipped cream, whipped from heavy cream with a little sugar or canned real whipped cream
Garnish:
Icing/confectioners' sugar, for dusting
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Instructions
For Active Dry Yeast: proof the yeast in the milk once it has cooled to 105F, as you can't add active dry yeast directly to the flour.
In a large bowl or the bowl of a stand mixer fitted with a kneading hook, stir together the flour, salt, yeast and sugar. Warm the butter and milk in a small saucepan until the butter has melted. Let the milk cool slightly, until it is just about cool enough to dip your finger in (about 105F).
Pour the milk/butter mixture into the flour and knead to form a soft and just slightly sticky dough. You may need to add additional flour to reach this leve.
Remove dough to a greased bowl and cover with plastic wrap to rise until doubled, about 1 hour.
Turn the dough onto a floured board and cut into 8 equal-sized pieces. Roll each one into a ball, placing them on a parchment lined baking sheet as you go.
Set the oven at 390F. (not fan assisted). Dust the buns lightly with flour and cover with a tea towel. let rise for 10-15 minutes more.
Bake for 18-20 minutes until they are pale golden on top and sound slightly hollow when tapped on the bottom.
Remove the buns from the baking sheet to a cool slightly. Enjoy warm (traditionally served warm) or fully cooled.
To serve make a cut in each bun from about 1/3 down in the front, angling back and down, to about 2/3 down the back, without cutting all the way through. Butter the bottom, then spoon a good dollop of jam inside. Spoon or pipe whipped cream on top. Dust with icing sugar to serve.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe!