Step 1

In a little sugary warm milk dissolve the yeast, leave for 10-15 minutes till starts to rise.

Step 2

Work together with the rest of the ingredients into a soft dough, only add the melted butter at the very end and work it in. It takes 10-15 minute kneading by hand which I do in the mixing bowl. It always looks hopeless at first but eventually transforms into something that resembles to a smooth elastic dough and comes away clean from the bowl and hands.

Step 3

Leave the dough in a lightly oiled bowl and cover with cling film or a cloth, keep in a warm room and let it rise and double in size, about 45 min, but this can vary.

Step 4

Place the dough on a well floured surface and roll it out about an inch thickness.

Step 5

Cut into palm size squares and place a generous dollop of jam in the middle of each.

Step 6

Roll up the sheets with the jam inside and tuck the ends underneath, place in a baking dish one by one with only a small gap between them. They are going to be “batch baked”, so the sides will be touching and need to be separated later.

Step 7

Cover with a cloth and leave it to rest for 30 minutes, it will rise a bit further.

Step 8

Beat one egg and brush the top of the buns. Place in a preheated oven 180°C (350°F), and bake till the top is golden about 25 minutes.

Step 9

Remove from the oven, tip the fused buns out of the baking dish, turn them back top side up and let them cool for a bit.

Step 10

Once just lukewarm, tear into individual pieces, dust with a little icing sugar.