White chocolate and raspberry buns

The white chocolate and raspberries complement each other perfectly in these scrumptious yeasted buns. Simple to make, they're a good way for children to get some baking experience. Will you be able to eat just one?

1 hour 30 minutes proving, plus 30 minutes prep. time
20 minutes cooking time
Serves 12
Cakes, bakes & desserts, Vegetarian

White chocolate and raspberry buns: golden spirals of dough on a baking tray, oozing with raspberry jam — Oozing with white chocolate and raspberry jam, these buns invite a bite | © National Trust Images/William Shaw

For the dough

600g strong white flour
11g dried yeast
50g caster sugar
400ml warm water
75g butter
A pinch of salt

For the filling

200g raspberry jam
125g fresh raspberries
100g white chocolate drops

Making the dough

Add the water gradually as you might not need it all. Try and keep the salt and yeast apart when you first add them to the bowl – even dry yeast can be deactivated by salt.

Step 1

For the dough

Add the flour, yeast and sugar to the bowl of a mixer, attach the dough hook and turn on low. Gradually add the warm water, and continue to mix until a soft, smooth dough is formed.

Step 2

Add the butter and continue to mix until it's combined and the dough is smooth again. The dough will turn sticky when the butter is added, so don’t be tempted to add more flour. Allow the dough hook to continue to work it in as it'll come back to a nice soft, smooth dough.

Step 3

Tip the dough out onto a floured surface and knead into a ball. Once kneaded, place into a floured bowl, cover and leave to prove until doubled in size (about 45 minutes to 1 hour).

Step 4

Roll the dough into a rectangle approximately 48cm x 30 cm, with the long edge facing you.

Step 5

For the filling

Spread the dough with jam, ensuring you get right to the edges. Sprinkle on the raspberries and white chocolate drops, then roll the dough tightly from top to bottom, squaring up the ends as you go to ensure it stays as even as possible.

Step 6

Cut into 12 equal pieces, approximately 3cm in width. Place on a lined tray, cut-side up, squash down slightly, cover and allow to prove again until doubled in size (about 45 minutes).