Swirled Redcurrant Breakfast Buns - cooking recipe

Ingredients

3 2/3 cup bread flour, plus extra for dusting
2 tsp instant yeast
6 tbsp plus 1 1/2 tsp sugar
1 stick butter, chilled and diced
3/4 cup warm milk
2 medium eggs, beaten
1 1/2 cups redcurrant jelly
1/3 cup rock sugar or sugar cubes, roughly crushed

Preparation

Sift the flour into a large bowl and stir in the dried yeast, sugar and a pinch of salt. Rub the butter into the flour to make fine breadcrumbs then make a well in the center. Mix the warm milk with the eggs and stir into flour to form a soft dough. Turn out onto a floured surface and knead for 8-10 mins until smooth and elastic, adding a little more flour if the dough is too sticky. Place in a lightly greased bowl, cover with greased plastic wrap and leave in a warm place for 45 mins-1 hr or until the dough has doubled in size.
Line a 10 1/2-by-15 1/2-inch jelly roll pan with parchment. Re-knead the dough lightly then roll out to a 10 1/2-by-11 1/2-inch rectangle. Spread the redcurrant jelly over the dough in a thin layer then roll up from one long side. Cut into 24 discs and arrange, cut-side up, in the prepared tin. Cover loosely with greased plastic wrap and leave in a warm place for 15-30 mins until the buns have are puffy. Preheat the oven to 375\u00b0F.
Sprinkle the rock sugar over the buns then bake in the preheated oven for 25-30 mins until risen and golden brown. Transfer to a wire rack and serve warm or cold.