Serves 6 (allow 2 per person)
1 In a bowl, combine the yeast, 1 tbsp of the sugar, warmed milk and 4 tbsp of the flour and stir well. Leave in a warm place for 10 minutes until frothy. 2 Sift the remaining sugar, flour and salt into a food mixer with dough hook attachment. Add the yeast mixture and the eggs and beat at medium speed until the dough comes together. Beat in the butter a little at a time until sticky.
1 tbsp active yeast 3 tbsp caster sugar 100ml warmed milk 450g strong white bread flour a pinch of salt 2 eggs, lightly beaten
175g butter, softened
Syrup 200g caster sugar 175ml cold water 100ml rum, plus extra to serve 3 Turn out onto a clean surface, shape into a ball and place in an oiled bowl. Cover with cling film and leave to rise in a warm place for 1-2 hours until doubled in size. 4 Preheat the oven to 190°C/170°C fan. Lightly oil a deep, 12-hole muffin tin. Divide the dough into 12 and shape each into a ball. Press each one into the prepared tin. Cover and leave to rise for 30 minutes. Place in the oven and bake for 20 minutes until risen and golden. 5 Meanwhile, make the syrup. Place the sugar and water in a saucepan and heat gently, stirring until the sugar dissolves. Bring to the boil and simmer for 5 minutes. Remove the pan from the heat and stir in half the rum. Pour the syrup over the buns and leave to steep for 15 minutes. Serve with the extra rum and a drizzle of cream.