Marmalade Morning Buns

INGREDIENTS:

(makes 12 buns) 

For the dough

50 g butter

250ml whole milk

500g strong white flour

50g caster sugar

1 tsp salt

1x 7g fast-action yeast sachet

1 egg, beaten

For the filling and glaze

70g butter, softened

50g soft brown sugar

2 tsp cinnamon

120g marmalade

1 egg, beaten

1 tsp salt 

METHOD:

Melt the butter in a pan, take off the heat and pour the butter into the cold milk. 

To make the dough, place all the dry ingredients in a large bowl (or the bowl of a processor with a dough hook). Mix everything together thoroughly and make a well in the centre. Pour in the butter and milk mixture as well as the egg.

Use your hands (or the dough attachment on your mixer) to bring everything together to a smooth dough. Add an extra dash of milk if needed. Tip the dough onto a very lightly floured surface and knead for 5-10 minutes (or 3-4 minutes if you are using a mixer). The dough should be stretchy and smooth. Lightly oil the mixing bowl and add the dough, cover and leave somewhere warm until doubled in size (should be somewhere between 1-2 hours depending on room temperature).

Line a baking tray with parchment.

Once the dough has doubled in size return to a lightly floured surface, roll the dough to a rectangle approx 30cm x 20cm in size. The length is the most important here so that you can cut enough buns. Spread with the softened butter and then evenly distribute the sugar and the cinnamon. then add half of the marmalade, try to spread evenly but don’t worry too much as it’s quite a messy job. Roll the dough lengthways as tightly as you can. Cut the roll into 12 slices, and place on the prepared tray, tucking the end of the spiral down underneath as you lay each bun. Cover and leave somewhere warm for a further 45 minutes.

Add the remaining marmalade to a pan on a low heat with 2tbsp water, warm on a low heat until the marmalade has melted. Remove from the heat

Preheat the oven to 200C fan/ 180C/ gas 6

Combine the beaten egg with a pinch of salt and paint the buns before putting into the preheated oven for 15 minutes. Reduce the heat to 180C fan/ 160C/gas 4 and cook for a further 10 minutes. Remove from the oven and immediately pour over the marmalade syrup.  Best eaten on the day of baking but will keep in an airtight container for up to 2 days.