Cream Buns

500g plain flour
1 tsp salt
300ml whole milk, luke warm
75g caster sugar
3 ½ tsp dry yeast
½ tsp vanilla
50g butter, melted
a little beaten egg and milk for brushing

cream, whipped and sweetened

Measure the flour into a bowl, add salt. Place in a warm area.
In a warm jug place 250ml milk, add sugar and mix. Add yeast and set aside in a warm area until the yeast is foamy.
Add to the flour the yeast mix, vanilla and the butter and knead well, adding more milk if required.
Cover the bowl and let it rest for 1-2 hours until the dough has doubled in size. Alternatively, pop it in the fridge and let it sit overnight.

Pull the dough out of the bowl, divide it into 12 pieces and roll each piece into a tight ball, resisting the temptation to add more flour. Place the balls, about 2 cm apart, on a baking tray that is lined with baking parchment. Cover and let rise for an hour if they are warm or 2 hours if they are cool from the fridge. They will double in size. Brush with egg mix if desired.

Bake 200C for 15-20 minutes

Let them cool completely on a wire rack and then cut a slit across the top of bun. Fill with whipped cream and add a dollop of jam.