RED NOSE DAY
Bake and raise money for a good cause
SERVES 12 PREP 30 mins COOK 25 mins plus at least 21/2 hrs proving EASY V 500g pack white bread mix 100g golden caster sugar 200-250ml warm milk 50g salted butter, melted 1 medium egg, lightly beaten 3 tsp almond essence plain flour, for dusting a little oil, for proving 180g raspberry jam 250g icing sugar
12 glacé cherries
30g flaked almonds, toasted (optional)
1 Combine the bread mix and caster sugar in a large bowl. Make a well in the centre and pour in 200ml of the milk, the melted butter, egg and half the almond essence, then mix together swiftly with a wooden spoon. If it feels a little dry, add a dash more milk. Knead on a lightly floured surface for 5-10 mins until you have a dough that is smooth and springy. Put the dough in a lightly oiled, large mixing bowl, cover and leave in a warm place for 11/2-2 hrs or until doubled in size. 2 Mix the raspberry jam and remaining almond essence together in a small bowl. Tip the dough out of its bowl onto a lightly floured surface and knock it back (gently kneading it a few times to expel the air). Split it into 12 equal-sized pieces, then shape each one into a round and roll out to a diameter of about 10cm. Drop a level tsp of the jam in the centre and fold in the ends to cover the jam so that it’s in the centre of the bun. Pinch the ends tightly together to seal. Arrange nine of the buns, pinchedside down, on a lined baking sheet in a circle. Place the remaining three in the centre, leaving a little space between each one so they can spread out. Cover loosely and leave for another hr to double in size.
3 Heat oven to 200C/180C fan/ gas 6. Bake for 20-25 mins in the centre of the oven until golden brown. Leave to cool completely on the baking sheet.
4 Mix the icing sugar and 3 tbsp water together to create a thick, glossy icing. Spread over the buns and top with a glacé cherry, then sprinkle over the almonds. Leave the icing to set for at least 10 mins.
PER SERVING 318 kcals • fat 5g • saturates 2g • carbs 62g • sugars 40g • fibre 1g • protein 5g • salt 0.6g