Saturday Morning With Jack Tame

Pink Icing BunsAfter the week we’ve had (all that US politics!!) I feel like we need something absolutely frivolous and fun and these cream and jam-filled finger buns do the trick!Makes 14-16Buns100mls milk50g butter1 heaped tablespoon caster sugar1 medium egg, lightly beaten2 tsps instant yeast250g plain flour, plus extra for dusting250g high grade flour175mls tepid water½ tbsp sunflower oil Icing1 ½ cup icing sugar1 tsp raspberry juice2 tbsps waterCoconut for sprinklingFilling300mls cream, whipped¼ cup raspberry jam Warm half the milk and butter together until butter is melted. Whisk in egg and sugar and remaining milk. Sprinkle over yeast and allow to sit for 5 minutes.Sift the flours into a bowl. Make a well in the centre and pour in the milk/yeast mixture and 100mls of the water. Stir with a wooden spoon until you have a scraggy dough, adding more water as you go, to get a soft, sticky dough. You may or may not need all of  the water.Turn onto a lightly floured surface and knead for 10 mins. Cover loosel