Dough

1. Sift 2½ cups flour, 5 tbsp sugar and salt, to taste, into a large bowl.
2. Warm 1 1/4 cups milk until it’s comfortably warm to the touch, not hot.
3. Stir in 1 tbsp yeast and leave it for about 5 minutes. If it looks a little frothy, that’s a good sign. If nothing happens at all, the yeast may not be active, and it’s better to start again before using it.
4. Rub 3 tbsp softened butter into the flour mixture with your fingertips until it looks crumbly.
5. Pour in the milk and yeast mixture and stir until a soft dough forms.
6. This dough is quite sticky, so don’t panic and dump all the extra flour in at once.
7. Add ½ to ¾ cup extra flour, a little at a time, kneading as you go, until you have a soft, pliable dough that’s still slightly tacky but no longer sticking heavily to your hands.
8. Knead the dough until smooth and elastic, about 5 to 7 minutes by hand.
9. Divide the dough into two equal portions.

Kitchener Buns

1. Divide one half of the dough into equal-sized pieces and shape each piece into a smooth bun.
2. Place the buns on a lightly floured tray, leaving a little room between them.
3. Cover loosely with a clean tea towel and let them rise for 30 minutes, or until they look noticeably puffed.
4. Heat vegetable oil to 350⁰F (180⁰C) in a deep, heavy saucepan or deep fryer. Use enough oil for the buns to float freely, and don’t fill the pot more than halfway.
5. Place caster sugar in a shallow dish.
6. Carefully lower the risen buns into the hot oil, working in small batches so the temperature doesn’t drop too much.
7. Fry for about 3 minutes, gently turning them so they become evenly golden brown.
8. The outside can brown surprisingly quickly, so check that the centre is cooked before removing them. If they’re colouring too fast, lower the heat slightly.
9. Remove the buns with a slotted spoon and drain well on paper towel. While they’re still warm, roll them in caster sugar.
10. Let them cool before slicing them almost all the way through. Fill each bun with seedless raspberry jam and whipped cream.

Cinnamon Swirls

1. Take the second half of the dough and roll it into a rectangle on a lightly floured surface.
2. Spread the dough lightly with butter, leaving a small border around the edges.
3. Mix 2 tbsp sugar with 1 tsp cinnamon, then sprinkle the mixture evenly over the buttered dough.
4. Roll the dough up firmly from one long side, like a Swiss roll.
5. Cut the roll into pieces about 2 cm wide. Tuck the loose edge underneath each piece so the swirl doesn’t unravel while baking.
6. Place the cinnamon swirls on a greased oven tray, leaving a little space between them. Cover loosely and let them rest for about 10 minutes while the oven heats.
7. Heat the oven to 350⁰F (180⁰C).
8. Brush the tops lightly with 1 beaten egg, then bake for about 15 to 20 minutes, or until puffed and golden brown and the centres are cooked through.
9. Remove from the oven, cover loosely with a clean tea towel and allow them to cool while you make the glaze.

Glaze

1. Whisk together ¼ cup icing sugar, 2 tsp milk and 3 drops vanilla essence until smooth.
2. If the glaze is too thick to drizzle, add a tiny splash more milk. If it’s too thin, add a little more icing sugar.
3. Drizzle the glaze over the cooled cinnamon swirls.