Jam Filled Buns Food

JAM-FILLED BISCUITS

Steps:

• Preheat the oven to 350 degrees F. Combine the sugar and cinnamon in a shallow dish. Dip each biscuit in the melted butter and roll into the cinnamon sugar. Place the coated biscuits on a parchment-lined baking sheet. Use your thumb or the bottom of a small tumbler to make an impression into each biscuit. Fill each indentation with about 2 teaspoons of jam. Bake until golden brown, 13 to 16 minutes. Serve warm.

JAM BUNS

Steps:

• Combine dry ingredients.
• Use pastry cutter to cut in butter until butter is in pea size pieces.
• In a separate bowl, combine eggs,milk and vanilla.
• Beat lightly.
• Add to dry ingredients and mix until it's a soft dough.
• Roll out dough on lightly floured board and cut into 8 squares.
• Place heaping teaspoon of jam in the centre of each square.
• Fold the square to make a triangle.
• Press sides together to seal jam inside.
• Place triangle in muffin cups with the long folded side down, leaving 3 points facing up.
• Bake 375 for 25 minutes.
• Careful the jam will be very hot.

ICED BUNS WITH CREAM & JAM

Steps:

• Heat the milk until steaming. Add the butter and swirl until melted. Leave to cool slightly. Tip the flour and yeast into a bowl or stand mixer fitted with a dough hook, then add the caster sugar and ½ tsp salt.
• When the milk mix has cooled slightly (it should feel just warm when you stick a finger in) pour into the flour mix. If using a stand mixer, mix for 5-8 mins on a medium speed until springy. Or, knead in the bowl for about 10 mins - when the dough is pulled apart, it should be able to stretch without ripping.
• Put the dough in a clean bowl, cover with a tea towel and leave to rise for 1½ hrs or until doubled in size. Or, transfer to the fridge to slowly rise for up to 24 hrs (this will improve the texture and flavour).
• If the dough is chilled, remove from the fridge 1 hr before shaping. Divide into 10 equal portions (weigh them out if you want to be accurate). To make round buns, roll and shape each piece into a smooth ball, or to make finger buns, roll and shape each piece into a finger shape. Arrange on a lined baking tray, leaving space between each. Cover loosely and leave to rise for 30 mins-1 hr more until doubled.
• Heat the oven to 180C/160C fan/ gas 4. Brush the buns with milk and bake for 25-30 mins until golden. Put on a wire rack and leave to cool.
• Mix the icing sugar with 2-3 tbsp water - it should be thick. Divide between bowls, depending on how many food colourings you're using (we used three). Dye each with a different colouring, adding a splash more water if needed.
• Whisk the cream and 1 tbsp icing sugar until just holding its shape. Don't overwhip, as it will thicken as you pipe (see tip, below). Fit a piping bag with a star nozzle and fill with a third of the cream.
• Split the round buns in half as you would a burger bun, or the finger buns down the middle lengthways. Spoon roughly 60g lemon curd or jam over the bottom half of each bun (or down the middle), alternating the flavours, then pipe over a swirl of cream. Continue until all the buns are filled, refilling the piping bag with cream as needed. Spoon some icing over each bun, matching the colours to the jam (we used yellow for the curd, pink for the raspberry jam and purple for the blackcurrant). Decorate with the glacé cherries, sprinkles and crystallised petals, if you like, then leave to set for about 20 mins before serving. Best eaten the day they're made, but will keep in the fridge for 24 hrs.