White chocolate and raspberry buns

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).

Step 7

Place the tray in a preheated oven at 170°C (150°C fan/gas mark 3) for 15–20 minutes until the buns are golden and risen.