Chocolate Iced Cream Buns

Add the plain flour, bread flour, yeast, caster sugar and salt to the bowl of a stand mixer fitted with the dough hook, or to a large mixing bowl. Mix briefly to combine.

Add the lukewarm milk, egg and 80 ml of the water. Mix on low speed, or stir by hand, until no dry flour remains. If the dough feels firm or dry, add the remaining water a little at a time. It should be soft and tacky, never loose or wet.

Knead on medium-low speed, or by hand, for 3–4 minutes. Add the softened butter gradually, allowing each addition to disappear into the dough before adding more. Continue kneading for 8–10 minutes, or slightly longer by hand, until the dough is smooth, elastic and slightly glossy. It should stretch without tearing but will still feel tacky.

Lightly grease a large bowl. Scrape the dough onto a very lightly floured surface. With lightly floured hands, tuck the edges underneath and turn the dough until it holds a smooth ball. It may cling slightly to your fingers, but it should not smear across the surface or spread like a wet dough. Transfer to the prepared bowl, cover and prove in a warm place for 60–90 minutes, or until doubled in size.

Turn the dough onto a clean surface and divide it into 8 equal portions, approximately 73–75 g each. With lightly floured hands, shape each portion into a loose oval. Cover with a clean, slightly damp tea towel and rest in a warm place for 10 minutes.

Line 2 baking trays with baking paper. Roll each portion into a smooth 14 cm finger with rounded ends. Pinch closed any seam and place it underneath. Arrange 4 buns on each tray, leaving room for them to expand.

Cover loosely and prove in a warm place for 35–50 minutes. The buns are ready when they look noticeably puffy and a gentle fingertip indent returns slowly, leaving a faint impression. During the latter part of the proof, heat the oven to 180°C fan-forced.

Whisk together the egg and milk for the egg wash. Brush the buns lightly and evenly, then bake for 10–12 minutes, until soft and evenly golden. Transfer immediately to a wire rack and leave to cool completely.

Use a sharp serrated knife to cut a deep slit lengthwise down the top centre of each bun. Take care not to cut all the way through.

To make the chocolate icing, combine the sifted icing sugar and cocoa powder in a bowl. Add the butter and 25 ml of the boiling water, then stir until the butter has melted and the icing is smooth and spreadable. Add the remaining water only if needed, a few drops at a time.

Hold each bun gently closed and spread the icing neatly over the top and slightly down the sides. Run the tip of a clean knife through the existing slit while the icing is still soft, keeping the opening neat. Refrigerate for 10 minutes, just until the icing has set.

Meanwhile, whip the chilled cream, icing sugar and vanilla to medium-firm peaks. It should hold its shape while remaining smooth. Transfer to a piping bag.

Gently open each bun and pipe a generous amount of vanilla cream along the centre. Spoon or pipe raspberry jam over the centre of the cream, adding as much or as little as you like. Serve promptly while the buns are at their freshest.