Fruited Cream Yogurt Buns

1. Start by preparing the strained yogurt cream. Place a damp muslin cloth on your work surface and pour a pot of Yeo Valley Organic strawberry yogurt into the centre. Gather the cloth edges together and tie them. Place in a sieve over a bowl or hang it in the fridge overnight. Don't squeeze the yogurt - let it strain naturally.

2. To make the bun dough, combine flour, sugar, salt and yeast in a stand mixer bowl with the dough hook attachment. Mix on low speed for 1 minute to combine.

3. Heat the milk in a small pan or microwave until just warm (not hot).

4. Make a well in the centre of your flour mixture and pour in the warmed milk, butter and egg. Mix on medium speed for about 5 minutes until the dough comes together. It should be slightly sticky but still hold its shape. If mixing by hand, combine ingredients in a bowl, then knead on an oiled surface for 5-10 minutes.

5. Lightly oil a clean bowl with flavourless oil (like rapeseed). Place the dough in the bowl, cover and leave in a warm place until doubled in size (approximately 1 hour).

6. Line a large baking tray with baking paper.

7. After proving, turn the dough onto a work surface and fold it in on itself repeatedly for about 30 seconds to remove excess air. Divide into 8 equal pieces. 

8. Roll each piece of dough into a sausage shape and place on the lined tray, leaving small gaps between each bun. Cover loosely and leave in a warm place until doubled in size (approximately 45 minutes). 

9. Preheat your oven to 180°C fan. Once the buns have risen, brush the tops with milk and bake for 12-15 minutes until golden. Transfer to a wire rack to cool completely. 

10. To prepare the bun filling, whip the double cream to soft peaks, being careful not to over-whip. Gently fold in the strained yogurt. (The strained yogurt is also delicious on its own if you prefer not to use cream.) 

11. When the buns are completely cool, cut a slit down the middle of each one. Fill with the yogurt cream mixture and add a few dollops of jam. You can pipe the filling for a fancier presentation or simply use a spoon. Finish with a dusting of sifted icing sugar. 

12. These buns are best enjoyed fresh. Unfilled buns can be made a day ahead and stored in an airtight container, or frozen for up to 3 months. 

You can also play around with other flavoured yogurts for the filling. Our blueberry yogurt or lemon curd yogurt are especially delicious!