My Familys Jam Buns - egg

Method

• Put together the jam, corn flour and water in a deep heat-proof dish.
• Lightly cover with cling film and heat for 1 minute in a 500 W microwave.
• Remove the dish from the microwave and stir the mixture.
• Return to the microwave to heat for another minute.
• It might boil over in the microwave so you have to keep an eye on it.
• Remove it from the microwave, even if you're still heating it, if its about to boil over.
• Leave to cool and chill in the fridge until required.
• Divide into 6 portions in advance and you will be able to save your time later and be in time for the bread dough rising.
• Put all the ingredients in a bowl except water and butter.
• Make sure that you keep the salt and skim milk powder away from the yeast.
• Pour the water towards the yeast and stir well.
• After evenly mixed, place the mixture onto the work surface and add butter.
• Knead until evenly combined.
• After kneading, leave to prove at 40C for 25 minutes.
• After the first prove divide the dough into 6 portions and leave to sit for 10 minutes.
• Roll each dough out into about 12 x 10 cm oval and place on 1/6 jam filling.
• Cover the upper dough with the bottom part dough gently.
• Do not stretch the dough too hard.
• When you cover the upper dough with the bottom part, leave about a 5 mm border.
• Press down on where the dough overlaps to close it tightly.
• Cover the edge of the top dough with the 5 mm border and pinch the covered edge to seal the joint tightly.
• Place the each bread onto a 12 x 12 cm square baking parchment and make 1 cm long slits along the round edge.
• Place the baking parchment with bread onto a baking tray and leave to prove at 40C for 20 minutes.
• After the second prove, place in an oven preheated to 200C.
• Brush the buns with egg wash and put some sliced almond on top if you like.
• Bake in the oven pre-heated to 200C for about 10 to 12 minutes.
• Bake until golden brown.