We all know my love for baking so when our eldest asks to do some baking I jump at that opportunity. I have had this idea rattling around in my brain for months but never really got round to making them because I wasn’t sure on how it would be best to make them. But without actually getting stuck in and giving it a try I wasn’t going to know was I? So best way to try something is to get stuck in.
First couple I assembled and they were a disaster, I think found a better way and they were a success. Now jam gets extremely molten once cooking so these still had some splits and leaking, I am not sure if I can prevent this but maybe with a little more practice sealing these bad boys then I can get it perfect and no leaks, however this never compromised the flavour or texture and if anything just made them more enjoyable knowing they were home made.
You can also find chocolate versions here >Chocolate Biscoff Buns< & >Chocolate Kinder Bueno Buns<
Some recommended items from our kitchen to make this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Cake cooling racks, so handy to have.
- We have a Kitchen Aid mixer, the best mixer we have ever owned, highly recommend investing in one of these if you love baking.
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Makes 12
Ingredients:
- 225g self raising flour
- 1 teaspoon baking powder
- 50g unsalted butter
- 50g caster sugar
- 1 egg, beaten
- pinch of salt
- 2 tablespoons whole milk
- 2 tablespoons no added sugar jam or curd
- ½ tablespoon granulated sugar
Method:
- Preheat the oven to 210°C fan and line a baking tray with greaseproof paper.
- In a bowl sieve the flour, salt and baking powder and rub in the butter with your fingertips until it resembles fine crumbs, then stir in the caster sugar.
- Add in the beaten egg and enough milk until it makes a firm dough, you may not need all the milk so add it as you mix. Knead the dough lightly until smooth, don’t over work it.
- Weigh the dough and divide it into 12 balls.
- Flatten each ball with the palm of your hand and add ½ teaspoon of jam into each flattened ball (don’t be tempted to add more than this).
- Bring the edges of the dough up and over the jam and crimp together with your fingers ensuring the jam is enclosed nice and tight. Place each ball a few cm’s apart on the baking tray seam side down.
- Brush a very small amount of water on the top of each bun and sprinkle over the granulated sugar.
- Bake in the oven for 10-12 minutes or until golden, remove from the oven and transfer to a wire rack to cool.
NOTES:
- These last up to 4 days in an airtight container.
Hickmans Slim Kitchen 