After one of Fiona’s marvelous re-blogs about jammy buns, I knew I had to have a go. I have the same book that Helen at Novelicious has, Cherry Cake and Ginger Beer by Jane Brocket, as you know so I decided to give it a bash!
(To make 18 buns)
- 15g or 1 dessert spoon dried yeast
- 1 teaspoon of runny honey or caster sugar
- 430 ml of milk
- 680g of strong white flour
- 15g sea salt
- 110 g butter
- Oil for greasing
- Icing sugar, for dusting
- Strawberry or raspberry jam for filling
- Whipped cream for filling (optional)
- Measure the milk and honey or sugar into a saucepan and heat until the mixture is lukewarm.
- Add the sugar and yeast.
- Let the mix sit, and see if the yeast starts to froth or bubble: if this doesn’t occur, the yeast is not alive and you need to start again.
- Sift flower and salt into a mixing bowl, add butter and mix into breadcrumbs.
- Pour milk mixture over it and mix. It will be slightly sticky.
- Turn out onto a floured work surface and knead for 5 – 10 minutes. It’ll become smooth.
- Turn back into the bowl and cover the bowl in clingfilm. Place somewhere warm and leave for one hour. It should double in size.
- Knock the dough back to deflate and pull pieces, it should make about eighteen.
- Roll into balls and place on a greased baking sheet, well apart from each other.
- Cover again with clingfilm (only loosely) and allow to rise again for about 15 minutes.
- Pre-heat oven to 200 degrees or 180 fan.
- Scatter some flour over the buns then place in oven for 10-15 minutes.
- Allow to cool slightly then serve with lashings of your preferred choice of jam, and a dollop of smashing whipped cream if you want.
So after all that, what else could I do but share them around? First of all, my parents tasted them and gave them the thumbs up. When I shared them at work, they were gobbled up happily, though it was remarked they were more like sweet bread rolls rather than cakes. However these buns are a tasty treat for a nice afternoon tea.