Cherry Swirl Buns

Ingredients:

450g strong plain flour, sifted
7g sachet of active, dried, yeast
40g caster sugar
25g butter, softened
1 egg, beaten
200ml milk
2 x 410g tins of cherry fruit pie filling
oil for greasing
icing sugar, for dusting

Method:

Sift together the flour and salt into a bowl then stir in the yeast and sugar. Rub the butter into this mixture until it resembles fine breadcrumbs. Now mix in the egg.

Pour the milk into a saucepan and heat gently until just warm (about 1 to 2 minutes). Once warmed to body temperature (no hotter, or you will kill the yeast), pour into the flour mixture. Bring the ingredients together to form a sticky dough then turn out onto a floured work surface and knead for 5 minutes, or until smooth and elastic, adding a little more flour as needed.

Place the dough in a clean bowl, cover with clingfilm (plastic wrap) or a damp cloth and set aside in a warm place to rise for about 45 minutes, or until doubled in volume.

After this time knock the dough back and knead for 1 minute then turn out onto a floured work surface and stretch out into a 32cm square. Spread the cherry pie filling evenly over the dough then roll up loosely from one side.

Using a sharp knife cut into 16 rounds.

Grease a 25cm square shallow cake tin or tray. Arrange the rounds, cut side up, in the tin then cover loosely with oiled clingfilm (plastic wrap) and set aside in a warm place for about 45 minutes, or until the dough is puffy.

After this time, remove the covering then transfer the tray to an oven pre-heated to 200°C and bake for between 20 and 35 minutes, or until the dough is golden brown and the filling is bubbling.

Remove from the oven and allow to cool in the tin. Dust with icing sugar and serve warm or cold.