Bakewell Buns

When I'm thinking of new recipes, I'm usually led by a craving of a certain ingredient whether it be chocolate, nuts or something savoury...and honestly it normally is of the nut variety, almonds, Brazil's nuts, walnuts... Yep you get the picture "I love nuts!" Anyway with that in mind I then think about what will work well with that ingredient and then ideas come to me like the one I'm about to tell you about! One of my favourite desserts has to be a bake well tart but why does it have to be just in tart form, I have recreated it in muffin form, and cake form (for which I will include recipes another time) so why not as a sweet bun....ohh yes :))

Bakewell buns
(Almond and raspberry buns)

500g strong white bread flour , plus extra for dusting
7g sachet fast-action dried yeast
300ml milk
40g unsalted butter , softened at room temperature
20g caster sugar
1 egg
2tsp Almond extract
oil , for greasing

Frangipane Filling
100g softened butter
45g caster sugar
2 eggs
75g plain flour
100g ground almonds
2tsp almond extract

Raspberry jam or you can use fresh raspberries- about 3 or 4 large tablespoons

Put the flour into a bowl and add 1 tsp salt and the sugar on one side of the bowl and add the yeast to the other. Meanwhile, warm the milk and butter in a pan until the butter melts and the mixture is lukewarm. Add the milk mixture and egg to the flour and stir until the contents come together as a soft dough (add extra flour if you need to).
Once the dough comes together knead for about 5 mins, adding more flour if necessary, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl bowl and turn until covered in oil. Cover the bowl with cling film and put in a warm place for 1 -2 hrs or until doubled in size.
For the frangipane filling, cream together the butter and sugar, then add the whisked eggs and 1tbsp of the flour and mix. Now add the remaining flour, ground almonds and almond extract and mix until incorporated.
knock the dough back to its original size and turn out onto a lightly floured surface. Roll it into a 1cm-thick rectangle.
Spread the frangipane all over the dough and top with the raspberry jam and spread across ( you may find the mix together so try and be gentle with it)
Roll up the dough (long end to long end) into a tight cylinder, cut into 4cm slices and position on the prepared baking sheet, leaving a little space between. Cover with a tea towel and leave to rise for 30 mins.
Heat oven to 190C/170C fan/gas 5. Bake the buns for 20-25 mins or until risen and golden brown.