About this recipe:This is a recently discovered recipe found in an old cookery book owned by my Grandma. It takes under an hour to make these buns, which I guarantee will be a success and enjoyed by those eating them. You can use any jam as the bun filler, and you can add extra flavour to the bun mix; desiccated coconut or almond essence or ground almonds. Do experiment with the recipe and have fun making the buns.
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat the oven to 200 C / 180 C Fan / Gas 6.
Cream the butter and sugar until light and creamy. Sieve the flour into the bowl, add the salt, milk and 1 egg. Mix to form a stiff and sticky dough.
Dust the work top with flour and have your jam ready to spoon into the buns. Weigh the dough keeping about 40g of dough to one side to be used to seal the buns after filling. Divide the remaining dough into 10 or 12 equal lumps. Shape each dough lump into a ball and make a large well in the bun with your finger. Fill with jam and seal using a scrap of dough from the 40g of dough that was set aside.
Egg wash each bun making sure the buns are sealed firmly to prevent a major jam leak. Dust with either granulated or demerara sugar.
Place buns in the oven and bake for 10 to 15 minutes, or slightly longer as required. Buns are ready when they have a golden top. Remove and place on a cooling rack. Make a cuppa and then tuck-in and enjoy.