Strawberry Orange Splits

Using your preferred method, warm the butter and milk together until the butter has melted and the milk is hand-warm. Combine the flour, sugar, salt and yeast in a large mixing bowl. Add the milk mixture and mix to a soft dough. Knead on a floured surface for 10 minutes, then shape into a ball and transfer to a lightly oiled bowl. Cover with a tea towel and leave to rise for 1 hour, or doubled in size. If you have a standing mixer with a dough hook you can repeat this process but use the mixer to knead for just 5 minutes, or if you have a bread maker use the dough setting to complete the kneading and 1 hour rising process.

Lightly grease a large baking tray with butter/margarine. Punch the dough back to deflate it, then divide evenly into 8 buns. I usually do this by forming the dough into a circle and cutting a line from side to side, then up and down, then the two diagonals (like you might cut a cake). Roll each piece into a round ball and place onto the tray, spaced evenly. Cover with a tea towel and leave to rise again for 20 minutes. Preheat the oven 200C, 400F, gas mark 6. Bake the buns for 10-15 minutes, until they are lightly golden and risen. Transfer to a wire rack to cool fully while you make the filling.

Put the strawberries, sugar and Grand Marnier or orange juice in a saucepan and set over a low heat. Cook until the strawberries have broken down and the mixture is thick enough to cling to the back of a spoon. This can take 20-40 minutes. Remove from the heat and set aside until cool.

Put the cream, icing sugar and vanilla into a bowl and use a whisk until the cream forms soft peaks. Chill until ready to use. To assemble, slice the buns at a diagonal slant, and use the knife to gently open the buns a little without tearing into two. Spoon on some of the soft whipped cream, then spoon the jam over the top. If it spills over the side so be it, they look more inviting that way! You can dust the tops with icing sugar if you like. Serve immediately as these will begin to go soggy if left.