Jam roly poly buns

Take a jam roly poly pudding and transform it into swirled buns. It uses tangzhong – a Chinese-style milk and flour paste that yields exceptionally fluffy buns

Prep:1 hrs
Cook:25 mins
plus overnight proving

Serves 12
More effort

Nutrition per serving

kcal 308
fat 10g
saturates 6g
carbs 48g
sugars 0g
fibre 1g
protein 7g
salt 0.68g

Ingredients

400ml whole milk
150g plain flour , plus extra for dusting
2 eggs , beaten
300g strong white bread flour
7g instant yeast
2 tbsp golden caster sugar
1 tbsp custard powder
100g salted butter , cubed and softened
vegetable oil , for proving
6-7 tbsp raspberry jam
2 tbsp custard powder
5 tbsp icing sugar
1½ tbsp milk
½ tsp vanilla bean paste or extract

Method

First, make the tangzhong. Mix 200ml of the milk with 50g of the plain flour in a small heatproof bowl. Microwave for 1-2 mins, stirring every 30 seconds, until you have a gluey, thick paste. Leave to cool for a few minutes while you assemble the rest of the dough.
Gently warm the remaining milk in a small pan over a low heat on the hob. Once steaming, remove from the heat and leave to cool to just lukewarm before whisking in half the beaten egg.
Sift both the flours into the bowl of a stand mixer fitted with the dough hook. Add the yeast, 1 tsp salt, the golden caster sugar and the custard powder, and whisk briefly to combine.
With the mixer on low, add the tangzhong, then slowly add the milk and egg mixture in a continuous stream. Turn the mixer up to medium and mix for 7-8 mins until you have a smooth dough.
Add the butter, a cube at a time, waiting until the first cube has been incorporated before adding the next; this should take about 10 mins. It will be a soft dough, so flour your hands and the work surface well before forming the dough into a ball and putting in a large, oiled bowl. Leave to rise in a warm spot for 1 hr, then cover and chill overnight.
The next day, roll the dough out into a roughly 40 x 30cm rectangle. Spread over the jam, then roll the rectangle up tightly from one of the longer sides. Slice into 12 spirals using a sharp, serrated knife, then transfer to a baking tray or tin lined with baking parchment, spacing them slightly apart. Cover and leave to rise for another hour until puffed up and touching at the sides. Brush over the remaining beaten egg.
Heat the oven to 200C/180C fan/gas 6 and bake for 20-25 mins until golden and cooked. Cool for 15 mins. While the buns cool, make the icing. Whisk together the custard powder and icing sugar. Combine the milk and vanilla bean paste, then add this slowly to the dry mix in a steady stream, mixing all the while until you have a thick yellow icing. Transfer to a piping bag.
Snip the tip of the piping bag and drizzle the icing over the warm buns before serving. Best eaten the day they’re made, but will keep at room temperature for two days in an airtight container.