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!

Ingredients 

(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)

Method

1. Measure the milk and honey or sugar into a saucepan and heat until the mixture is lukewarm.
2. Add the sugar and yeast.
3. 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.
4. Sift flower and salt into a mixing bowl, add butter and mix into breadcrumbs.
5. Pour milk mixture over it and mix. It will be slightly sticky.
6. Turn out onto a floured work surface and knead for 5 – 10 minutes. It’ll become smooth.
7. Turn back into the bowl and cover the bowl in clingfilm. Place somewhere warm and leave for one hour. It should double in size.
8. Knock the dough back to deflate and pull pieces, it should make about eighteen.
9. Roll into balls and place on a greased baking sheet, well apart from each other.
10. Cover again with clingfilm (only loosely) and allow to rise again for about 15 minutes.
11. Pre-heat oven to 200 degrees or 180 fan.
12. Scatter some flour over the buns then place in oven for 10-15 minutes.
13. Allow to cool slightly then serve with lashings of your preferred choice of jam, and a dollop of smashing whipped cream if you want.
14. Enjoy!

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.