Strawberry Swirl Buns

Add your milk and butter to a small saucepan. Heat until the butter has melted, then leave to cool to room temperature or roughly body temperature.

Add your flour, yeast, brown sugar, egg, and salt to a stand mixer along with your room temperature milk mixture. Attach your dough hook and mix for about 5 mins on a medium speed until it comes together as a smooth tacky dough.

Lightly oil a bowl, then add your dough. Cover with cling film and leave to rise somewhere warm for about an hour and a half or until the dough has doubled in size.

Meanwhile, make your strawberry filling. Hull and cut your strawberries in half, then add them to a saucepan along with 55g brown sugar. Simmer for 10 mins until your sugar has dissolved and the strawberries have softened and created a syrup.

Combine your cornflour with 1 tbsp water in a bowl, then add this to the pan. Mix well then simmer for another 2 mins. Leave the filling to cool and thicken.

Lightly grease a baking tin (approximately 37cm x 30cm x 5cm deep).

On a lightly floured surface, roll out the dough to a rectangle approximately 25cm x 30cm. Spread the strawberry filling evenly over the dough, leaving a 1cm border at one of the long ends then roll up towards the border.

Cut the roll into 9 even slices. Place the dough sliced side up into the prepared tin, spaced about 1½ cm apart. Cover the tray with cling film and leave to prove for about 40 mins, or until doubled in size.

Preheat the oven to 200°C.

Bake for 25-30 mins until golden.

Meanwhile, whisk your mascarpone with your remaining brown sugar, the juice of a lemon and 30ml water. Add a little water if the mixture is too thick.

Remove your buns from the oven and allow them to cool until just warm.

Drizzle over your mascarpone mix, top with lemon zest, serve and enjoy.