Fruited Cream Yogurt Buns

1. To make the strained yogurt cream get a damp muslin cloth and lay out on a worksurface, pour your pot of yeo Valley Organic strawberry yogurt into the centre of the muslin. Bring the cloth together and tie and either hang over a bowl in the fridge or you can place in a sieve over a bowl. Allow to strain overnight and don’t be tempted to squeeze! 

2. To make the buns, if using a stand alone mixer you will need the dough hook attachment. Put your flour, sugar, salt and yeast in the bowl and mix on a low speed for a minute to combine.   

3. In a small pan or microwave warm your milk until just warm and not too hot. 

4. Make a well in the centre of your flour mixture and then pour in the warmed milk, butter and egg. Start the mixer on a medium speed and continue mixing for around 5 minutes until the dough has come together. You want it to be a little sticky but to still hold together. If you are not using a mixer, combine all the ingredients together in a bowl using your hands, then tip dough out onto an oiled worksurface and knead for 5-10 minutes.

5. Lightly oil a clean bowl with a flavourless oil (like rapeseed), pop the dough in the bowl, cover with a clean tea towel and place somewhere warm to prove until it has risen and doubled in size (approximately 1 hour). 

6. Line a large baking tray with baking paper.  

7. When the dough has finished proving tip onto a work surface and repeatedly fold in on itself for about 30 seconds to knock out the air. Then divide the dough into 8 pieces.  

8. Roll each piece of dough into a sausage shape and place in the lined tin, you want there to be a little gap between each bun. Loosely cover the tray and leave to prove somewhere warm until they have doubled in size (approximately 45 minutes). 

9. While they are proving, preheat your oven to 180° fan. Once you are happy with the rise, brush the top of each bun with some milk and put in the oven to bake for 12-15 minutes, until the rolls are golden. Transfer to a wire rack to cool. 

10. While your buns are cooling whip your double cream until soft peaks form but take care not to over whip. Following this, gently fold in your strained yogurt. You don’t have to use cream, the strained yogurt is also delicious on its own.  

11. When your buns are completely cooled cut a slit down the middle of each bun and then fill the buns with your fruited yogurt cream followed by a few dollops of jam. You can pipe the yogurt if your feeling fancy but if not just fill them with a spoon. To finish, sift the icing sugar over the tops of the buns.  

12. These buns are best enjoyed fresh but the unfilled buns can be made the day before and stored in an airtight container or frozen for 3 months.  

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