London Buns

Dissolve the yeast and the tablespoon of sugar in a measuring jug with the 50ml of tepid water and set aside. After 4–5 minutes, it will have a creamy, slightly frothy appearance on top.

Sieve the flour into a large, wide mixing bowl, then add the salt and the 85g caster sugar. Rub in the butter.

Whisk the egg in a separate large bowl. Add 225ml of the tepid water, then pour this into the measuring jug with the yeast mixture.

Make a well in the centre of the dry ingr

Dissolve the yeast and the tablespoon of sugar in a measuring jug with the 50ml of tepid water and set aside. After 4–5 minutes, it will have a creamy, slightly frothy appearance on top.

Sieve the flour into a large, wide mixing bowl, then add the salt and the 85g caster sugar. Rub in the butter.

Whisk the egg in a separate large bowl. Add 225ml of the tepid water, then pour this into the measuring jug with the yeast mixture.

Make a well in the centre of the dry ingr