Adapted from ONE
By Jamie Oliver
50 mins plus proving and cooling
Not Too Tricky
serves 12
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Ingredients
500g strong white bread flour
1 x 7g sachet of dried yeast
230g icing sugar
olive oil
1 large free-range egg
275ml semi-skimmed milk
1 tablespoon vanilla bean paste or extract
50g fresh or frozen strawberries, blackberries or blueberries, or ½ a lemon or orange (see tip)
Top Tip
Different fruits have different water volumes (especially if you use frozen), so add enough icing sugar to get your desired drizzle consistency.
Method
- If using frozen fruit, defrost it in the fridge overnight.
- Place the flour, yeast and 30g of icing sugar in a large bowl with a pinch of sea salt. Mix and make a well in the middle. Add 1½ tablespoons of olive oil and the milk, mix with a fork, then bring together with clean hands to form a dough. Knead on a flour-dusted work surface for 10 minutes, or until smooth and elastic. Lightly oil the large bowl, sit the dough back in, cover with a clean, damp tea towel and leave in a warm place for 1 hour, or until doubled in size.
- Tip out the dough, knock out the air and divide into 12 equal pieces. Roll each piece forward and back on the work surface, until you have tight sausage shapes. Place in an oiled 25cm x 30cm roasting tray, then cover and leave for 30 minutes, or until doubled in size again.
- Preheat the oven to 180°C/350°F/gas 4. Lightly brush the bun tops with eggwash and bake on the middle shelf of the oven for 20 minutes, then leave to cool completely.
- Now for a bit of fun – the drizzle icing. Mix mashed-up strawberries, blueberries or blackberries, or a little citrus zest and juice, with the vanilla and remaining 200g of icing sugar into a thick, glossy, spoonable mixture, then get creative!
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