1 Jar of St. Dalfour Orange & Ginger Preserve
60g unsalted butter , diced
1 large egg
520g strong white bread flour , plus extra for kneading
1 tbsp fast-action dried yeast
100g caster sugar
2 tbsp olive oil
75g plain flour
Pour your milk into a saucepan, add butter, and heat over a low heat until the butter has melted. Once melted, take your saucepan off the heat and beat in the egg by hand.
Mix together the bread flour, yeast, salt, and sugar in another large bowl. Make a well in the flour and pour in the milk, butter and egg mix.
Add your St. Dalfour Orange & Ginger Preserve to the dough and fold through using a wooden spoon until the dough combines with the preserve.
Tip the dough onto a floured surface and knead until smooth.
Lightly grease a clean bowl with olive oil. Add your dough and cover with cling film to allow to prove for at least an hour.
Once risen, turn out the dough onto a lightly floured surface and knock back by kneading for a further minute.
Divide the dough into 12 equal pieces before using your hands to form into rough spheres. Place the buns onto a lined baking tray before covering with a clean tea towel and leaving to prove for a further 60 minutes.
Preheat your oven to 220’c.
Mix together your plain flour and 5 tbsp water in a bowl to a sticky consistency. Place into a piping bag or funneled bottle and pipe crosses onto each bun.
Place the buns in the oven for 20-25 mins or until golden brown brown.
Once baked and cooled, glaze the top of each bun with a little extra preserve using a glazing brush.
Serve and enjoy!